Vegan Sweet Potato Casserole
What can be more comforting than a delicious sweet potato casserole served as a dessert? Try this recipe for vegan sweet potato casserole today and everybody will want a second piece!
Ingredients
- 6 cups sweet potatoes cubed
- ½ cup almond milk or regular, for vegetarian version
- 2 Tbsp maple syrup
- 2 Tbsp vegan butter or regular, for vegetarian version
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp cardamon
- ¼ tsp cloves powder
- 1 tsp vanilla extract
- ½ tsp salt
For the topping:
- ½ cup almonds
- ½ cup walnuts
- ¾ cup pistachios
- ½ cup oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- ½ tsp ginger powder
- ¼ tsp salt
- 2 Tbsp vegan butter or regular, for vegetarian version
Instructions
- Preheat the oven to 200C
- In a large pot, add 8 cups water.
- Bring to a boil.
- Add the cubed sweet potatoes. Cook for about 10 minutes.
- Meanwhile, place all the topping ingredients except the butter in a food processor and blend into small pieces, for about 20 seconds. Once all the ingredients are crumbled, add the butter and pulse a few more times until the crust is well-combined.
- Drain the water from the cooked sweet potatoes and let them cool.
- Mash the potatoes to achieve a smooth puree.
- Add the remaining sweet potato casserole ingredients and blend together in a food processor.
- Transfer to a casserole dish, top with the nutty crust and bake for about 25 minutes until the topping is golden brown.
- Remove from heat and let it cool for 10 minutes before serving.