Vegan Sweet Potato Casserole
Serves 12
This vegan sweet potato casserole has a crisp maple pecan topping. Delicious and healthy, it's a perfect make-ahead side dish for Thanksgiving.
Ingredients
- 5 large sweet potatoes, 3 pounds
- 1 tablespoon extra-virgin olive oil or melted vegan butter, plus more for drizzling
- 1¼ cups unsweetened almond milk, plus more if necessary
- 1 teaspoon ground ginger
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh sage leaves, for garnish
Crumble Topping
- ⅔ cup whole rolled oats
- ½ cup pecans, plus more for garnish
- ½ cup walnuts, plus more for garnish
- 1 garlic clove
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 tablespoons extra-virgin olive oil or melted vegan butter
- ½ teaspoon dried thyme leaves
- ½ teaspoon minced fresh rosemary
- 1½ teaspoons sea salt*
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and brush a 9x13-inch baking dish with olive oil.
- Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
- Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
- Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
- Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.
Notes
*Note: If you use vegan butter instead of olive oil, reduce the salt in the topping, using just 1 teaspoon instead of 1 1/2.