Slow Cooker Vegan Sweet Potato Casserole Food

SLOW COOKER SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Wash the sweet potatoes and peel them. Remove any dark spots as these will turn black when cooked. Dice them.
• Throw them into slow cooker and pour ¾ cup of water over. Close the lid and cook them on HIGH for 3 hours or until the sweet potatoes are cooked through. I recommend mixing them 1 or 2 times while cooking.
• Meanwhile: In a food processor, combine the oats and pecans. Process until coarse-like texture. Transfer this mixture into a bowl and add the rest of the ingredients and mix well. Set aside for later.
• When the sweet potatoes are ready, drain some of the excess water (if you feel there is too much) and puree them using a potato masher or electric mixer/blender. Smoothen them and top with pecan mixture.
• Cover with lid and cook on HIGH for 30-60 minutes (the time can be adjusted to your needs. Taste it after 30 minutes to see, if the topping is hot enough. If not, leave for a further 30 minutes).
• Serve warm.

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.

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.

SLOW COOKER SWEET POTATO CASSEROLE

Steps:

• Lightly grease a slow cooker.
• In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared slow cooker.
• In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.