This is the BEST!
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This is one of my favorite thing about the holidays. I honestly prefer this casserole over a lot of holiday desserts. It’s got the perfect amount of sweetness, crunch, and smoothness. It’s also astonishingly simple to make and will be a hit at your family get-together!
Ingredients Description:
Sweet potatoes – I used fresh sweet potatoes. I would not recommend using frozen sweet potatoes for this recipe.
Vegan Butter – I always use Miyoko’s vegan butter. It melts great and has amazing flavor.
Plant Milk – As usual, I will use oatmilk in this recipe but you can always swap for any other plant milk that you prefer or have around.
Organic Sugar – Always look up your sugar before buying it. Most organic sugars are vegan certified, but some aren’t. If you’re in the US especially, you will have to worry about standard sugars being filtered with bone ash. Who wants that??
Maple Syrup – This will help add some extra sweetness to the cornbread. I like doing a blend of maple and sugar to add extra flavor.
Cinnamon – Any kind will work, but I recommend freshly ground. If you’ve never had it, it will change your life and make this recipe pop.
Pumpkin pie spice. I just used the pre-mixed seasoning for this.
Almond flour – I used Bob’s Red Mill ground almond flour.
Walnuts – I love the taste of toasted walnuts and it blends so well with the sweet potato in this dish.
Detailed Instructions:
Bake sweet potatoes. Set oven to 350° and bake for 45 minutes or until extremely soft.
Scoop out the filling of the sweet potatoes and mash well. Get out as much filling as you can, but don’t get any skin. I love mashed potatoes with skins, but not in a sweet potato casserole. Nope.
Pour in sugar, maple syrup, milk, vegan butter, and seasonings. Make sure to follow the measurements below. The butter and syrup will be portioned out for both topping and filling.
Blend with a whisk or hand mixer. This should take several minutes. You want all the ingredients to cream together very well before adding to the dish. Not enough mixing and you’ll have chunks of potato in your dish.
Make topping. In a food processor, add the ingredients for the topping (almond flour, butter, syrup, and walnuts). Pulse until well chopped.
Add sweet potato mixture and topping to a medium baking dish. Evenly spread the sweet potato mixture in a well-greased dish and sprinkle the topping evenly on top.
Bake. Bake at 350° again for 30 minutes, or until topping appears slightly toasted.
Recipe List
Prep time: 10-15 minutes
Cook time: 85 minutes
Total time: ~ 100 minutes
Ingredients:
For filling
5 sweet potatoes
3 tbsp organic sugar
3 tbsp maple syrup
1 cup plant milk
8 tbsp vegan butter
1 tbsp cinnamon
1/2 tsp pumpkin pie spice
For topping
1/2 cup almond flour
3 tbsp maple syrup
2 tbsp butter
1 cup walnuts
Instructions:
1. Heat oven to 350°
2. Bake sweet potatoes for 45 minutes or until extremely soft.
3. Scoop out potato filling and mash.
4. Pour in sugar, maple syrup, vegan butter, and seasonings.
5. Blend all ingredients with a whisk or hand mixer until smooth.
6. Pour topping ingredients in a food processor and pulse until well chopped.
7. Spread sweet potato mixture into a medium baking dish.
8. Sprinkle topping on top evenly.
9. Bake at 350° for 30 minutes or until topping appears toasted.
10. Serve and enjoy!
