Vegan Sweet Potato Casserole
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Vegan Sweet Potato Casserole
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This vegan version of classic sweet potato casserole would be the perfect dish to prepare for a holiday meal. It’s sweet, delicious, and filled with vitamin-rich sweet potatoes.
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Ingredients
- 3 cups sweet potato cubed
- ¼ cup non-dairy milk
- 2 tablespoons brown sugar
- 1 tablespoon vegan butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- p salt to taste
Topping
- ¼ cup all-purpose flour
- ½ cup pecans
- 2 tablespoons brown sugar
- 1 tablespoon vegan butter
- ½ teaspoon cinnamon
- salt to taste
Instructions
- Boil water in a saucepan. Add the sweet potatoes and cook until soft. Drain and cool potatoes for 10 minutes.
- Mash the potatoes and add the milk, butter, sugar, vanilla extract, cinnamon and salt. Mix thoroughly and transfer into a casserole dish. Spread evenly.
- Make the topping by mixing the crushed pecans, flour, sugar, salt, cinamon and butter in a food processor.
- Once evenly mixed, spread the topping over the sweet potato in the carresole dish.
- Bake in a 350°F oven for 20 minutes, or until the topping is golden brown.
- Let the dish cool for 10 minutes, and serve.
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