Vegan Sweet Potato Casserole
Are you looking for a delicious and healthy side dish for your next meal? Look no further than this Vegan Sweet Potato Casserole! Packed with flavor and nutrients, this dish will satisfy your taste buds and keep you feeling satisfied.
The Benefits of Vegan Sweet Potato Casserole
Not only is this casserole incredibly tasty, but it’s also good for you! Sweet potatoes are rich in vitamins and minerals, including vitamin A, vitamin C, and potassium. They are also a great source of fiber, which aids in digestion and promotes a healthy gut.
By opting for a vegan version of this casserole, you’re cutting out the unhealthy fats and cholesterol that can be found in traditional recipes. Instead, you’re using plant-based ingredients that are high in antioxidants and can help reduce inflammation in the body.
How to Make Vegan Sweet Potato Casserole
Making this Vegan Sweet Potato Casserole is easier than you might think. Start by peeling and chopping your sweet potatoes into small cubes. Then, boil them until they are soft and tender. While the sweet potatoes are cooking, prepare the topping by mixing together oats, nuts, maple syrup, and spices.
Once the sweet potatoes are cooked, drain them and mash them with a fork or a potato masher. Add in your favorite plant-based milk, such as almond or coconut milk, along with some cinnamon and nutmeg for added flavor. Mix everything together until well combined.
Transfer the sweet potato mixture to a baking dish and spread it out evenly. Sprinkle the topping mixture over the sweet potatoes, ensuring that it is evenly distributed. Place the casserole in the oven and bake it until the topping is golden brown and crispy.
Serving and Storing Vegan Sweet Potato Casserole
Once your Vegan Sweet Potato Casserole is ready, it’s time to serve and enjoy! This dish pairs well with a variety of main courses, such as roasted vegetables, grilled tofu, or a hearty salad. It’s the perfect addition to any plant-based meal.
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to three days. Simply reheat the casserole in the oven or microwave before serving. It’s a great option for meal prep or for enjoying leftovers throughout the week.
Frequently Asked Questions
1. Can I use regular potatoes instead of sweet potatoes?
While this recipe specifically calls for sweet potatoes, you can certainly substitute them with regular potatoes if you prefer. Just keep in mind that the flavor and texture will be different.
2. Can I use a different type of milk?
Yes, you can use any plant-based milk of your choice in this recipe. Almond milk, coconut milk, or oat milk are all great options.
3. Can I add marshmallows to the topping?
If you want to add a touch of sweetness to your casserole, you can certainly sprinkle some vegan marshmallows on top before baking. They will melt and create a deliciously gooey topping.
4. How can I make this casserole gluten-free?
To make this Vegan Sweet Potato Casserole gluten-free, simply use gluten-free oats in the topping mixture. Ensure that all other ingredients are also certified gluten-free.
5. Can I freeze this casserole?
Yes, you can freeze this Vegan Sweet Potato Casserole. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep well in the freezer for up to three months.
6. Can I add other vegetables to the casserole?
While this recipe focuses on sweet potatoes, you can certainly add other vegetables to the casserole if you’d like. Carrots, parsnips, or even butternut squash would all make great additions.
7. Can I use a different type of sweetener?
Yes, you can use a different type of sweetener in this recipe if you prefer. Agave syrup or brown rice syrup would both work well.
8. Can I reduce the amount of sugar in the topping?
If you’re looking to reduce the amount of sugar in the topping, you can adjust the amount of maple syrup to taste. You can also experiment with using a natural sweetener, such as stevia or monk fruit extract.
Vegan Sweet Potato Casserole is a delicious and nutritious side dish that will impress your friends and family. With its vibrant flavors and health benefits, it’s a perfect addition to any plant-based meal. Give it a try and see for yourself!
Vegan Sweet Potato Casserole
- 2 pounds sweet potatoes , peeled and roughly chopped (approximately 5 medium potatoes)
- Salt (Kosher salt preferred)
- 1 cup unsweetened coconut milk (from a can)
- 3 tablespoons vegan light brown sugar (firmly packed)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch Pinch of freshly grated nutmeg
- 1/3 cup raw walnut halves and pieces
- 1/3 cup raw pecan halves
- 1/3 cup all-purpose flour
- 1/4 cup vegan light brown sugar (firmly packed)
- 1/4 teaspoon ground cinnamon
- Salt (Kosher salt preferred)
- 3 tablespoons unrefined coconut oil , melted and slightly cooled.
- Preheat the oven to 375 degrees F.
- In a large pot, place the sweet potatoes and add enough water to cover them by 2 inches. Season with salt and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the sweet potatoes are tender, approximately 8 to 10 minutes.
- Drain the sweet potatoes well and return them to the pot.
- Mash the sweet potatoes using a potato masher until they are very smooth.
- Add coconut milk, brown sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the mashed sweet potatoes.
- Stir the mixture well and adjust the seasoning with more salt if needed.
- Transfer the sweet potato mixture to a 2-quart baking dish and smooth it into an even layer.
- In a food processor, combine walnuts, pecans, flour, brown sugar, cinnamon, and a pinch of salt. Pulse the mixture a few times until the nuts are evenly and finely chopped.
- Add coconut oil to the food processor and pulse a few more times until the mixture is fully moistened and combined.
- Sprinkle the nut mixture evenly over the sweet potato filling in the baking dish.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the filling is heated through.
- Allow the casserole to cool for 5 minutes before