Recipe Thursday: Vegan Sweet Potato Casserole

vegan sweet potato casserole recipe, dairy free, recipe Thursday, sweet potato recipes, casserole, vegan recipe, jaime messina

I absolutely LOVE sweet potato casserole so I was pumped when it won the vote this week for Recipe Thursday! I found a delicious vegan recipe over at Oh She Glows and could not wait to test it out. I am giving this one two thumbs up because it is everything I expected and then some. I usually can't eat most things at my family holiday because of dairy so I will be bringing these with me this Thanksgiving! Let me know what you think and head over to Oh She Glows and show her some love as well! 

vegan sweet potato casserole recipe, dairy free, recipe Thursday, sweet potato recipes, casserole, vegan recipe, jaime messina


 Ingredients: 

 for sweet potato mash

  • 4 1/2 to 5 pounds sweet potatoes 
  • 1 1/2 Tablespoons vegan butter
  • 1 1/2 Tablespoons virgin coconut oil 
  • 2 1/2 Tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract 
  • 3/4 teaspoon cinnamon 
  • 1/8 teaspoon ground nutmeg 
  • 1/2 teaspoon fine grain salt 

for the Crunchy Nut Crumble:
  • 1 cup rolled oats 
  • 1 1/3 cup pecan halves, chopped
  • 1/3 cup almond meal or almond flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt 
  • 2 Tablespoons virgin coconut oil, melted 
  • 2 1/2 Tablespoons pure maple syrup 


Directions:
  1. Peel and roughly chop the sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to medium-high, and gently boil for 10 to 20 minutes or until the potatoes are fork tender. Drain.
  2. Preheat oven to 375 degrees F/ Lightly grease a 2 1/2 quart casserole dish and set aside. 
  3. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined. 
  4. Once cooked and drained, place sweet potatoes into a large bowl. 
  5. Mash sweet potatoes with butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into the dish and smooth it out. 
  6. Sprinkle the crumble topping all over the sweet potato mixture, evenly. 
  7. Bake, uncovered, at 375 degrees F for 16-23 minutes or until the dish is hot throughout. Plate and serve immediately.

vegan sweet potato casserole recipe, dairy free, recipe Thursday, sweet potato recipes, casserole, vegan recipe, jaime messina

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