Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole by

Lindsay Moore

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Casserole:

  • 5lbs sweet potatoes
  • 1/2 cup freshly squeezed orange juice - approx. 2 navel oranges
  • 1/2 cup coconut milk, full-fat canned
  • 2 Tbsp vegan butter, melted
  • 1/4 cup pure Grade B maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons ne grain sea salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste

Tasty Topping:

  • 1 cup rolled oats
  • 1 1/2 cups pecans, chopped
  • 1/2 cup almond meal or almond our
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ne grain sea salt
  • 2 tablespoons vegan butter, melted
  • 1/4 cup pure Grade B maple syrup

 

Instructions

  1. Prick sweet potatoes several times with fork.
  2. Place on parchment lined baking sheet, and bake for 1 to 1.5 hours until very soft when pierced.

Tasty Topping

  1. Stir dry ingredients together
  2. Add maple syrup and melted butter to dry ingredients and mix well
  3. Lightly grease 13x9 (or 2-3 quart) baking dish with vegan butter or cooking spray.
  4. Remove sweet potatoes from oven and as soon as they are cool enough to handle.
  5. Scoop out meat into the bowl of an electric mixer fitted with paddle attachment.
  6. Add all casserole ingredients to mixing bowl with sweet potatoes and mix on low speed until combined but not smooth and transfer to prepared baking dish.
  7. Smooth out casserole mixture and sprinkle tasty topping evenly over top
  8. Bake uncovered for 20-30 minutes, or until heated through.tasty topping evenly over top.