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 BROWN BUTTER SWEET POTATO CASSEROLE

Steps:

• Bake the sweet potatoes. Preheat the oven to 425°F/218°C. Lightly slash the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-55 minutes, or until the potatoes are fork tender.
• Meanwhile, prepare the crumble topping. In a medium bowl, mix together the oats, walnuts, pecans, almond meal, brown sugar or coconut sugar, salt, cinnamon, and nutmeg. Then pour in the melted vegan butter and maple syrup and fold in with a fork until crumbly and just slightly sticky.
• Once the baked sweet potatoes are cool enough to handle, slip off the peels and discard. Transfer the potatoes a large bowl.
• Reduce the oven temp to 375°F/190°C. Lightly grease a 2-quart / 2 liter baking pan.
• Mash the potatoes. Use a potato masher, ricer, or handheld electric mixer to break up the sweet potatoes and mash them but not until completely smooth.
• Brown the vegan butter. Heat a light-colored skillet over medium heat, then add the butter. Once the butter is melted, stir often and swirl the pan to ensure even browning and cooking, until it foams and then eventually browns and smells nutty, about 5-7 minutes.
• Make the mashed sweet potatoes. Take the browned butter off the heat and immediately pour into the mashed sweet potatoes (if your potatoes aren't ready yet, pour it into a bowl to prevent the butter from burning). Use a silicone spatula or wooden spoon to fold the browned butter into the mashed potatoes. Add in the vanilla extract, cinnamon, ginger, nutmeg, salt and black pepper to taste. Fold until all ingredients are incorporated and potatoes are creamy and smooth.
• Assemble the casserole. Add the mashed sweet potatoes to the prepared baking dish and smooth out the surface. Sprinkle the crumble topping over the mashed sweet potatoes.
• Bake the casserole in the preheated oven for 35-40 minutes, or until the sweet potato mixture just starts to pull away from the edges of the pan and the topping is nicely golden brown. Let the casserole cool for 10-20 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.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Place the sweet potato chunks in a large pot and fill with water until the sweet potatoes are completely covered. Place over high heat, bring water to a boil, and then reduce heat so that the water is at a steady simmer. Simmer for 10-15 minutes or until the sweet potatoes are very tender.*
• Pre-heat the oven to 375 degrees F. Lightly grease a casserole dish (about 9×13) and set aside.
• In the meantime, prepare the pecans by toasting them in a skillet over medium-high heat. Toss frequently and let them toast for about 5 minutes but be sure not to let them burn at all.
• To the pecans, add the butter, maple syrup, and cinnamon. Stir to coat the pecans and let toast for an additional minute. Remove from heat and set aside to cool a bit.
• Once the sweet potatoes are fork tender, drain and add them to a large bowl along with the vegan butter, maple syrup, brown sugar, milk, cinnamon, nutmeg, and salt. Using a potato masher or hand mixer, mash the potatoes so that everything is combined and very few potato chunks remain.
• Spoon the sweet potato mash into the casserole dish and smooth it out so that it's even. Top with the pecans spread evenly out across the casserole.
• Bake for 17-20 minutes.
• Let cool just slightly and ENJOY!!!

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, bring 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork.
• Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with an immersion blender or a wooden spoon. Transfer to a 2-quart casserole dish and spread evenly.
• To make the pecan topping, place pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the crust is fully hydrated. The pecan topping should stick together when pressed between your fingers. If it is too dry, add one additional tablespoon of melted butter.
• Spread the pecan topping evenly over the sweet potato puree and bake for 20-30 minutes until topping is golden brown. Remove from heat and let cool 10 minutes before serving.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Peel and cube 5 large sweet potatoes and add them to a large pot of cold water.
• Add a generous pinch of salt, heat to boiling, cook 10 minutes (or until fork tender), drain and return to pan.
• In a small measuring cup or bowl, whisk almond milk and lemon juice together. Then slowly mix in salt, cinnamon, vanilla, and nutmeg.
• Pour into potatoes and mash until creamy. Spoon into a casserole dish and smooth out the top.

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.

25 BEST VEGAN CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan casserole in 30 minutes or less!

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 425F.
• Into an 11x9x2 inch baking dish begin to place your halved sweet potato slices cut side down and arrange however you please. See photos for inspiration but you can do in lines, circles or zig-zag!
• Once your potatoes are arranged then dust with your Winter-Warming Spice Blend, coat evenly. Into the hot water combine your dijon and vegetable stock paste. Stir till combined. Pour this mixture over your potatoes evenly. Dollop 3 tbsp. of vegan butter over your potatoes and cover with fin foil. Bake in the oven covered for 30 minutes and for 35-45 minutes uncovered. A beautiful bubbly glaze with start to develop so be sure not to let it burn. Every oven is different so watch this closely to ensure no overcooking happens.
• Enjoy with your favourites vegetables, salads, grains or roasts.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Make the Baked Sweet Potatoes (see link above). Preheat oven 350 degrees F.
• Spray the baking dish or brush with oil and set aside. place peeled sweet potatoes in a large mixing bowl, add sugar, vegan butter, vanilla, cinnamon, nutmeg, ginger, salt, and process using a food processor or mixer until light and fluffy. Stir in 1 cup of mini marshmallows.
• Spread sweet potato in a prepared baking dish top with crushed pecans and remaining vegan mini marshmallows.
• Bake for 25 minutes or until casserole is cooked and marshmallows are golden brown and not burnt.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400ºF.
• Put all of the cashew sauce ingredients into a high-speed blender; set aside while you prepare the rest of the casserole ingredients (if you aren't using a high-speed blender, first pre-soak or pre-cook the cashews).
• Put the grated sweet potato, grated daikon radish, chopped broccoli, peas, and grated cheese into a medium-sized casserole dish (the one I use holds 2 quarts).
• Blend the sauce until creamy, then pour it over the vegetable mixture. Stir well until everything is combined and covered with the cashew sauce.
• Sprinkle with the bread or cracker crumbs, then sprinkle with paprika.
• Cover the casserole dish. If your casserole dish doesn't come with a cover, cut a piece of parchment to fit inside the casserole dish. The idea is to prevent the casserole from drying out. Bake for at least 40 minutes, or until very bubbly.

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 375º. Lightly grease a 2-Quart casserole pan with coconut oil. My pan measures 7 3/4 inches in diameter.
• Peel, wash and chop the sweet potato into 2-inch cubes. Bring a pot of water to a boil, add the sweet potatoes. Make sure the potatoes are covered by the water. Boil for roughly 10 minutes or until they are fork soft .
• Drain the water from the pot. Keep the sweet potatoes in the pot. Add the remaining ingredients for the sweet potatoes (vegan butter, maple syrup, and spices). Blend all the ingredients with an immersion blender or by hand to incorporate. Do not over-blend the potatoes or they will form a starchy consistency.
• Prepare the topping. Add the oats, almond flour, maple syrup, vanilla, and cinnamon to a bowl. Scoop in the 5 tablespoons of solid coconut oil and begin to mix the coconut oil in. I find it is best to use your hands. Once the mixture clumps together, toss in the chopped pecans.
• Once the sweet potatoes are blended, add them to the casserole pan. Top the sweet potatoes with the oat crumble. Place in the oven for 16-20 minutes. The casserole should look golden on top, that is when you know it is done.
• Let cool for a few minutes, then serve. Best when fresh but can be stored in the fridge for a few days after.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Place the chopped sweet potatoes into a large pot and cover with water. Bring the water to a boil, reduce heat to medium-high, and gently boil for 10 to 15minutes or until the potatoes are fork-tender.
• Drain the cooked sweet potatoes, place in a large mixing bowl, and mash until smooth. Add the coconut milk, maple syrup, vanilla, pumpkin pie spice, and salt. Use a stand mixer, handheld mixer, or immersion blender to mix everything. If you don't have any of those simply use a wooden spoon, rubber spatula, or potato masher.
• Place the oats, pecans, and almond flour in a food processor and pulse a few times until the oats and pecans are coarsely chopped into uniform pieces. Transfer to a mixing bowl, add the maple syrup, pumpkin pie spice, and salt. Stir with a spatula or wooden spoon until the topping mixture is well combined.
• Now assemble and bake. Transfer the sweet potato filling to a 9×13 or 8×8 casserole dish. Then, evenly spread the pecan topping over the sweet potatoes and bake uncovered for 25 minutes at 375°F, until the dish is hot throughout.
• Remove from the oven and let cool for 10 minutes before serving.

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.
• Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9x13 or 9x9 inch casserole dish.
• In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
• Place sweet potatoes into a large bowl and mash them with fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.
• Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat your oven to 400 degrees Fahrenheit and cover a large sheet pan with aluminum foil or parchment paper.
• Clean 3 pounds of sweet potatoes (or yams), and poke each one once or twice with a fork. Arrange sweet potatoes on the covered sheet pan.
• Bake sweet potatoes, uncovered, at 400 degrees Fahrenheit, for 1 hour.
• Peel the wrinkled skins off of your sweet potatoes. This should be pretty easy to do with your hands, using a fork or knife for assistance when you need it
• Place sweet potatoes, coconut milk, cane juice crystals, maple syrup, vanilla, cinnamon, and salt in a food processor.
• Blend sweet potato mixture in food processor on high until it is fairly smooth.
• In a 9 inch x 12 inch baking dish, spread out your sweet potato mixture evenly, and set aside.
• Preheat your oven to 350 degrees Fahrenheit, then finely chop about 1 cup of pecans (makes about 2/3 cup once chopped).
• In a medium-sized bowl, combine pecans, flour, quick oats, cane juice crystals, cinnamon, salt, and vegan butter.
• Once combined, pecan mixture should be slightly crumbly, but should hold together when pressed between your fingers. If it seems too dry, you can add a teaspoon of water or vegan butter until the texture appears the same as in the picture below.
• Sprinkle pecan mixture evenly across the top of sweet potatoes in casserole dish. Return your casserole to the oven, and bake at 350 degrees Fahrenheit for 26-30 minutes, or until the pecan topping is a crispy golden brown.

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!

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 VEGAN SWEET POTATO CASSEROLE RECIPE

Steps:

• Place sweet potatoes in a large pot with enough water to cover. Bring to a boil then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Meanwhile, preheat oven to 350F and grease a 2-2.5 qt or 9x13x2 inch baking dish (I use this one).
• Stir together all topping ingredients in a medium bowl until mixture is crumbly.
• Drain potatoes and place in a large mixing bowl. Add vegan butter, almond milk, brown sugar, cinnamon, nutmeg, vanilla, and salt. Use a potato masher or electric beaters (for extra fluffiness) to mash until the mixture is smooth.
• Spoon mixture into prepared baking dish. Sprinkle the topping evenly over potatoes. Bake for 30 minutes, or until sweet potatoes are bubbly and topping is browned.

SLOW COOKER VEGAN SWEET POTATO CASSEROLE

Steps:

• Use non-stick cooking spray to lightly coat the slow cooker interior. Add diced sweet potato.
• In a separate bowl, whisk together the wet ingredients and spices (milk, oil, coconut sugar, maple syrup, vanilla extract, cinnamon, ginger, allspice, and salt. Pour over the diced sweet potatoes and stir to coat each piece.
• Cover and affix lid and cook on high for 2-3 hours, stirring occasionally.
• While sweet potatoes are cooking, add the remaining ingredients, reserving the oil and syrup to pour through the pour spout of the food processor while pulsing. Start by pulsing a few times, until it clumps gently. Add more syrup or oil if the oats resist clumping at all (in 1 tsp increments).
• Once the sweet potato pieces are tender, use a potato masher to mash (you can either mash to create an even consistency, or leave small potato pieces for a rustic feel. Up to you! Stir to incorporate any juices from cooking.
• Sprinkle the pecan oat topping over the sweet potatoes, cover, reaffix the lid, and set the slow cooker to low. Cook for 1-2 more hours.
• Allow to stay on low during your meal and serve straight from the slow cooker, transfer to another dish, or cool and store in an airtight container in the refrigerator for up to 5 days. Enjoy!!!!

VEGAN SWEET POTATO CASSEROLE

Steps:

• Start by roasting 4-5 whole large sweet potatoes in a lined or greased baking dish at 425 degrees Fahrenheit (218 degrees Celsius) for 50-60 minutes or until soft. We like to pierce our sweet potatoes first with a fork, but you can also wrap them in foil if you prefer. When gooey amber liquid starts to ooze from the holes you made in the sweet potatoes, that's a good sign they're done. Let them cool for a few minutes and remove the skins.
• Turn the oven heat down to 375 degrees Fahrenheit (191 degrees Celsius) and grease a baking dish with spray or vegan butter.
• In a large bowl (preferably with tall sides to avoid making a mess), use a handheld mixer or a potato masher to mash the sweet potatoes up.
• Once they're mostly broken up, add the coconut sugar, melted vegan butter, non-dairy milk, vanilla extract, and sea salt and blend until smooth and creamy looking. Add a little bit more non-dairy milk if needed but keep the mixture quite thick.
• Using a spatula, spread the mixture evenly in the prepared baking dish. Top with mini marshmallows--your choice how much coverage you'd like--go full coverage or just a sprinkle. Or use pecans. Or both!
• Bake for 20-25 minutes or until the marshmallows are starting to brown. If you prefer your marshmallows even more browned, you can throw it under the broiler or turn up the temperature by 50 degrees or so for the last 5 minutes of cooking. I ended up turning my oven to 425 degrees Fahrenheit (218 degrees Celsius) for the last 6-7 minutes of baking to achieve the color in the pictures.
• Let it cool for a few minutes before serving and enjoy!
• Refrigerate leftovers in an airtight container for up to 3-4 days.

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Roast sweet potatoes at 400 degrees for about 45 minutes, or until fork tender. Cool slightly. And lower temperature to 350 degrees.
• Remove skin of sweet potatoes (simply by peeling off skin with fingers) and place the pulp into a large blender or food processor (or use a hand/stand mixer).
• Add the remaining ingredients for the base and puree/mix until smooth and then transfer to a 2 quart casserole dish.
• Combine the oats, nuts, coconut oil, maple syrup, cinnamon, and nutmeg together until crumbly. Sprinkle over the casserole.
• Bake at 350 for 45 minutes or until topping is golden brown.

VEGAN STREUSEL PECAN SWEET POTATO CASSEROLE

Steps:

• Clean the sweet potatoes and put into a large pan covered with water. Boil the sweet potatoes until fully cooked. You can tell if they are cooked with a fork. It should be soft to get the whole fork prongs through the potato.
• Drain the sweet potatoes completely. Let stand for the steam to come off the potatoes to completely cool. This will help you handle them and better to peal.
• Heat oven to 375°
• While the sweet potatoes are cooling make your streusel topping. For a thicker topping you can make double on the streusel topping and pecans. Just alternate the streusel topping and pecans when putting on the toppings.
• In a medium to small bowl add the vegan butter, brown sugar, flour, cinnamon and sea salt. Mix together with a fork until crumbly and then add the ½ cup of chopped pecans. Set aside.
• Peal your sweet potatoes. Put into a large mixing bowl. Add the vegan butter, plant based milk, brown sugar, cinnamon and sea salt. Mix together with a potato masher or hand held electric mixer. Both work very well.
• Oil your 9 x 13 inch baking dish with melted coconut oil or vegetable oil.
• When you are done mixing add the sweet potato mixture to the oiled 9 x 13 inch baking pan. Spread out even and put in preheated oven for 5 minutes to heat.
• After 5 minutes take the sweet potatoes out of the oven and top with the streusel topping. You may have to use your hands to break up the large pieces and spread out over the sweet potato mixture. When you are done spreading the streusel topping sprinkle over the top the extra 1 to 1½ cups of remaining chopped pecans and whole pecans.
• Put in the preheated oven for 8 to 10 minutes.
• Make your powdered sugar glaze. In a small bowl add 2 cup of powdered sugar, plant based milk and vanilla extract together and mix until all the sugar lumps are out.
• When the casserole is done let it cool for 10 minutes. Sprinkle the powdered sugar over the casserole with a sieve.
• You can add the glaze to the whole casserole or add it to individual servings. Enjoy!