Vegan Sweet Potato Casserole
Creamy maple-spiced sweet potato puree baked under a crunchy almond, walnut and pistachio crumble, on the table in under an hour. Serve it as a holiday side dish or as a not-too-sweet dessert.
Ingredients
- 6 cups sweet potatoes cubed
- ½ cup almond milk or regular milk, for the vegetarian version
- 2 Tbsp maple syrup
- 2 Tbsp vegan butter or regular butter, for the vegetarian version
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp cardamom
- ¼ tsp clove 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 butter, for the vegetarian version
Instructions
- Preheat the oven to 200°C.
- In a large pot, add 8 cups of water.
- Bring to a boil.
- Add the cubed sweet potatoes and cook for about 10 minutes, until fork-tender.
- 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 topping is well combined.
- Drain the water from the cooked sweet potatoes and let them cool.
- Mash the sweet potatoes to 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 crumble and bake for about 25 minutes, until the topping is golden brown.
- Remove from the oven and let it cool for 10 minutes before serving.
Notes
For a vegetarian (non-vegan) version, use regular milk instead of almond milk and dairy butter instead of vegan butter. Leftovers keep in the fridge for up to 4 days; reheat in the oven rather than the microwave so the nutty crumble crisps up again.