Vegan Sweet Potato Casserole Food

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.