Sweet Potato Casserole

Sweet Potato Casserole Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

Casserole

4 pounds sweet potatoes or yams, peeled and roughly chopped

Vegan cooking spray (soy-free if necessary)

⅓ cup unsweetened nondairy milk (soy-free if necessary)

⅓ cup maple syrup

¼ cup coconut sugar (or brown sugar)

3 tablespoons vegan butter (soy-free if necessary; or coconut oil), melted

2 tablespoons lemon juice

1 tablespoon nutritional yeast, optional

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground nutmeg

Topping

1½ cups chopped pecans

1 cup rolled oats (certified gluten-free if necessary)

1 cup vegan cornflakes (certified gluten-free if necessary)

⅓ cup oat flour (certified gluten-free if necessary)

¼ cup coconut sugar (or brown sugar)

1 teaspoon ground cinnamon

¼ teaspoon salt

4 tablespoons vegan butter (soy-free if necessary; or coconut oil), melted

1 tablespoon maple syrup

Instructions

1To make the casserole : Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 8 to 10 minutes, until tender. Remove from the heat and drain. Set aside.

2Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with cooking spray.

3Transfer the sweet potatoes to a large bowl. Add the milk, maple syrup, sugar, butter, lemon juice, nutritional yeast (if using), cinnamon, ginger, salt, and nutmeg.

4Use a masher to mash and combine the mixture until mostly smooth. Transfer to the prepared baking dish.

5To make the topping : Mix together the pecans, oats, cornflakes, oat flour, sugar, cinnamon, and salt. Pour the melted butter and maple syrup over the top and stir until combined. Spread the topping over the casserole.

6Bake for 20 minutes, or until the topping is crispy and the casserole is heated through. Serve immediately.

7Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

8For a richer flavor, instead of boiling the sweet potatoes, roast them whole for 1 hour at 400°F . Let them cool, then scoop the flesh from the skins.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.