I really don’t mean to offend anyone when I say this, but normally when I hear something is vegan I assume it’s a not-as-good alternative to the real thing. Well this sweet potato casserole breaks that theory.
Luke and I spent Thanksgiving with the folks from our bible study and I was assigned sweet potato casseroles. I’m not a marshmallow fan so I knew that was an ingredient I was crossing off the grocery list but I also wanted to find a way to make it dairy-free so Luke could enjoy it. After searching online I came across a dairy- and gluten-free recipe from Meaningful Eats. As I started making it, I realized with just a few small changes I could make it vegan as well.
Given my own immediate reaction to vegan dishes I decided not to tell anyone at dinner. I don’t think they could even tell the difference! Someone actually said, “When you make a sweet potato casserole properly like this one…” So lay aside any preconceived vegan notions you may have and give this recipe a try.
You can find this recipe and more on my Plan To Eat.
- 3-4 large sweet potatoes, peeled and chopped
- 2/3 cup of coconut milk
- 1/3 cup of maple syrup
- 1/4 cup of coconut oil
- 1 tsp of vanilla
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of fine salt
- 1 cup of chopped walnuts
- 1/2 cup of gluten-free flour
- 1/2 cup of light brown sugar, (or coconut sugar)
- 1/2 tsp of salt
- 1/2 tsp of vanilla
- 1/4 cup of coconut oil, in solid form
- 1 TB of granulated sugar, optional
- Place the sweet potatoes (peeled and chopped) in a large pot 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.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9″ x 11″ casserole pan. In a bowl, combine the walnuts, flour, brown sugar, salt, 1/2 tsp vanilla and granulated sugar (optional). Cut in the oil with a fork until the mixture is sandy with pea-sized chunks. Set aside.
- When done cooking, drain the sweet potatoes. Mix the sweet potatoes in a food processor or with a hand mixer until smooth and creamy. Measure out 3-4 cups of the mashed sweet potatoes. Any extras make a yummy snack for later!
- Add the coconut milk, maple syrup, oil, 1 tsp vanilla, cinnamon, nutmeg, and salt. Whip or stir to combine.
- Spoon the sweet potatoes into the prepared casserole pan and top with the walnut mixture. Bake for 25-30 minutes, until the top is golden and the sweet potatoes are bubbling. Enjoy!