Healthy Vegan Sweet Potato Casserole Food

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.

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 F/ 175 C
• Cut the potatoes into cubes.
• Put them in a pot and cover with water. Add a pinch of salt, and bring to a boil. Takes about 10 minutes.
• Simmer another 10 minutes until potatoes are soft.
• Drain and rinse with cold water to cool them down.
• Add them to a bowl with the coconut milk, vanilla and salt.
• Mash with a potato masher. I like to leave some chunks for texture, but you can mash until smooth.
• Put into a square dish (9 x 9 or 8 x 8 works) and smooth out the top.
• To make the toppings, put all ingredients into a food processor and blend until crumbly.
• Pour the topping over the top of the sweet potato mixture.
• Bake for 25 minutes.
• Serve!

HEALTHY VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Cut each sweet potato in half lengthwise and place cut-side down on a baking tray.
• Bake for 35-45 minutes until very tender.
• Let them cool for 6-7 minutes on the tray then remove the skins. The skins should peel off very easily.
• While the sweet potatoes are baking, prepare the oat pecan topping. Blend 1/2 cup of the oats into fine oat flour using a food processor. Add the rest of the topping ingredients and pulse to combine into a crumbly mixture.
• Transfer the peeled, cooked sweet potato to a baking dish and mash with a potato masher. Stir in the rest of the filling ingredients. Alternatively, for extra creamy filling, add the cooked sweet potato to a large mixing bowl and mix with an immersion blender or hand-held electric mixer, blending in the rest of the filling ingredients.
• Spread the sweet potato filling in an approximately 8×8 inch baking dish or a 1.5-2 qt. oven-safe casserole dish.
• Sprinkle the oat pecan topping evenly overtop.
• Bake for 20-25 minutes until golden brown.
• Let cool for 5-10 minutes before serving. Leftovers can be stored in the fridge for up to 4 day.

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.