Vegan Sweet Potato Casserole
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5.0
39 reviews
Excellent
Vegan Sweet Potato Casserole
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Mashed Sweet Potatoes
- 4 pounds (1.8kg) sweet potatoes, scrubbed but kept whole
- 6 tablespoons (84g) vegan butter, sliced into pieces
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- Scant 1 teaspoon sea salt
Crumble Topping
- 1/2 cup (50g) gluten-free rolled oats
- 1 cup (105g) raw walnuts and/or pecans
- 6 tablespoons (42g) almond flour or almond meal
- 2 1/2 teaspoons brown sugar or coconut sugar
- Scant /4 teaspoon sea salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons + 1 teaspoon vegan butter, melted
- 1 1/2 tablespoons pure maple syrup
Instructions
- Bake the sweet potatoes. Preheat the oven to 425°F/218°C. Lightly slash the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-55 minutes, or until the potatoes are fork tender.
- Meanwhile, prepare the crumble topping. In a medium bowl, mix together the oats, walnuts, pecans, almond meal, brown sugar or coconut sugar, salt, cinnamon, and nutmeg. Then pour in the melted vegan butter and maple syrup and fold in with a fork until crumbly and just slightly sticky.
- Brown the vegan butter. Set aside a bowl near the stove. Add a light-colored skillet to the stove and add the butter. Heat over medium and stir occasionally. Once the butter is melted and foamy, stir often and swirl the pan to ensure even browning and cooking, until it foams and then eventually browns and smells nutty, a total of 5 to 7 minutes (will depend on brand of butter).Immediately pour the butter into the bowl to stop cooking.
- Once the baked sweet potatoes are cool enough to handle, slip off the peels and discard. Transfer the potatoes a large bowl.
- Reduce the oven temp to 375°F/190°C. Lightly grease a 2-quart / 2 liter baking pan.
- Mash the potatoes. Use a potato masher, ricer, or handheld electric mixer to break up the sweet potatoes and mash them but not until completely smooth.
- Make the mashed sweet potatoes. Pour the browned butter over the mashed sweet potatoes, and use a silicone spatula or wooden spoon to fold it in. Add in the vanilla extract, cinnamon, ginger, nutmeg, and salt. Fold until all ingredients are incorporated and potatoes are creamy and smooth. Taste, adding more salt to taste.
- Assemble. Add the mashed sweet potatoes to the prepared baking dish and smooth out the surface. Sprinkle the crumble topping over the mashed sweet potatoes.
- Bake in the preheated oven at 375°F/190°C for 35-40 minutes, or until the sweet potato mixture just starts to pull away from the edges of the pan and the topping is nicely golden brown. Allow to cool for 15 to 20 minutes before slicing.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
46g
(15%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Trans Fat
0.1g
Sodium
460mg
(19%)
Potassium
694mg
(20%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
26215IU
(524%)
Vitamin C
5mg
(6%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Sodium | 460mg | 19% |
| Potassium | 694mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 26215IU | 524% |
| Vitamin C | 5mg | 6% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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