Vegan Sweet Potato Casserole Recipes

VEGAN SWEET POTATO CASSEROLE

Vegan Sweet Potato Casserole image

A healthier, dairy-free version of sweet potato casserole.

Provided by Dina

Categories Side Dish Potato Side Dish Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

cooking spray
3 large sweet potatoes
¼ cup vegan butter
½ cup almond milk
⅓ cup maple syrup
¼ cup orange juice
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon salt
¾ cup chopped pecans
½ cup brown sugar, packed
⅓ cup unbleached all-purpose flour
¼ cup vegan butter
2 tablespoons maple syrup

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.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 66.5 g, Fat 18.9 g, Fiber 6.5 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 366 mg, Sugar 32.9 g

VEGAN SWEET POTATO CASSEROLE

Vegan Sweet Potato Casserole image

We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. The result is a fluffy, non-dairy sweet potato filling that will satisfy everyone at your table. It's topped with a crunchy golden-brown nut layer spiced with cinnamon.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds sweet potatoes, peeled and roughly chopped (about 5 medium potatoes)
Kosher salt
1 cup canned unsweetened coconut milk
3 tablespoons packed vegan light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/3 cup raw walnut halves and pieces
1/3 cup raw pecan halves
1/3 cup all-purpose flour
1/4 cup packed vegan light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
3 tablespoons unrefined coconut oil, melted and cooled slightly

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.

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