Spicy Vegan Sweet Potato Casserole Recipes

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.

SPICY VEGAN SWEET POTATO CASSEROLE

Steps:

• Wash cauliflower and chop into smaller florets.
• Preheat oven to 415º and line two baking sheets with foil.
• Peel sweet potatoes and use a mandolin [or knife] to chop into round slices 1/4" thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
• This is where things get serious - If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
• Add quinoa and broth (or water) to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
• In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
• Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Add 1/4 cup of water and blend until smooth. If necessary, add more water to achieve a creamy consistency.
• Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
• Spray an 8"x8" baking dish with olive oil.
• Line the bottom with a layer of sweet potatoes.
• Add a layer of quinoa.
• Add a thin layer of cauliflower sauce, saving plenty for the top layer.
• Add another layer of sweet potatoes.
• Add another layer of quinoa.
• Add a final layer of sweet potatoes.
• Pour remaining sauce over top.
• Bake 10-15 minutes until heated throughout.

SPICY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes.
• Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 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.