Easy Vegan Sweet Potato Casserole Food

EASY VEGAN SWEET POTATO CASSEROLE

Steps:

• Fill a pot with water and bring to a simmer. Add the sweet potatoes and a generous salt sprinkle. Cook until the potatoes are fork tender. Drain and discard the water. Preheat the oven to 350 degrees Use a potato masher or a food processor to mash/puree the sweet potatoes. Add the non-dairy milk, vegan butter, salt and pepper and spices and stir to combine. The potatoes should be tender and fluffy, sort of like mashed potatoes. Transfer to a baking dish and use a spoon to ensure that the sweet potato mixture is smooth in the dish. In a separate bowl combine the brown sugar with the vegan butter. Sprinkle on top of the casserole and take to the oven. Of course, you can always add more brown sugar if you want a sweeter topping. You can also add chopped nuts. Bake for 20 minutes or until the crumble is caramelized on top.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
• Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
• Bake in the preheated oven until hot, about 45 minutes.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 325 F.
• Oil a 1 1/2- to 2-quart casserole dish and set aside.
• Add the chopped sweet potato to a medium-sized saucepan and fill with enough water to cover. Boil, uncovered until fork tender, about 15 minutes.
• To make the casserole, drain the sweet potatoes well and place in the bowl of a food processor. Process until creamy.
• Add the maple syrup, dark brown sugar, margarine, salt, cinnamon, nutmeg, and ginger and pulse until well combined.
• Add the coconut milk, soy yogurt, and vanilla extract, processing until the mixture is smooth.
• Transfer the mixture to the prepared dish, smooth into an even layer, and set aside.
• To make the topping, add the pecans, dark brown sugar, and flour to a medium bowl. Stir until well-mixed.
• Cut in the margarine until the mixture resembles pea-sized crumbles. Sprinkle evenly over the sweet potato filling.
• Bake for 30 to 35 minutes or until the top is golden brown and the filling is slightly bubbly. Let cool for 10 to 20 minutes before serving.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
• Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
• For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
• Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.