Vegan Sweet Potato Casserole
When Thanksgiving rolls around, everyone naturally diverts their attention to turkey. For me, though (even before veganism) it was ALWAYS about the sweet potatoes. Seriously sweet potatoes fall under my top 5 favorite foods EVER. Any way you cook 'em, I'll eat 'em. So as Thanksgiving started coming around, I naturally started thinking about sweet potato casserole.. and knew that I HAD to find a way to make it plant-based. So set your milk, cream, eggs, butter, gluten, and added sugars aside (yup, I'm totally serious)!
(Also!! if you want info on how to save a turkey for thanksgiving, see the link at the bottom of this blog!)
About 4 large (7-8 small, or about 3#) sweet potatoes, halved long ways with skin on (try for organic if possible!)
2 Tbsp olive or coconut oil
1 Tbsp 100% maple syrup
1 Tbsp vegan butter (I love Earth Balance organic)
Pinch each sea salt + black pepper
1 Tsp ground cinnamon (or to taste)
1 tsp nutmeg (or to taste)
1/4 cup almond milk
1 cup pecans, bought pre-chopped or throw halves in food processor for a few pulses
1 Tbsp coconut oil
1.5 Tbsp coconut sugar
1 Tbsp maple syrup
1 Tbsp vegan butter
Pinch ground cinnamon
Pinch sea salt
Preheat oven to 400 degrees F and line 2 large baking sheets with parchment paper.
Add halved sweet potatoes the sheets and drizzle each with 1 Tbsp oil (you can rub together to distribute the oil) and sprinkle with salt and pepper
Roast sweet potatoes for 30-40 minutes (depending on size- check them after 20 mins!), removing when soft to the touch.
Remove sweet potatoes and reduce oven to 350
Chop pecans and add them to a large skillet and toast over medium heat for about five minutes. Remember to stir very frequently!! Turn down the heat if you think they are browning too quickly.
After about 4-5 minutes, add all of the additional ingredients for pecans (coconut oil, coconut sugar, cinnamon, maple sugar, vegan butter, salt) Stir until coated and let roast for about 2 more minutes until you sit them aside.
Peel sweet potatoes and add to a large mixing bowl. Mash potatoes at first until relatively mashed, then beat on low until thoroughly mixed. Add milk during this time in small increments until they reach a "mashed potato" consistency.
Add ground cinnamon, nutmeg, maple syrup, vegan butter, and salt + pepper and beat again, adding additional seasonings to taste
Add mashed sweet potatoes to an oven-safe dish and top with pecans.
Bake for 10-15 minutes, checking after 10. Continue to heat until the center is fully warmed.
Let cool and serve! Leftovers keep for about 3 days. Reheat in oven on 350 degree F, or in the microwave.
Serving Size: 1/10 of a recipe
Calories: 197 | Protein: 2 g | Fiber: 3 g | Carbs: 17 g | Fat: 14 g | Sugar: 7 g | Vitamin A: 151% RDA
Want to save a turkey this Thanksgiving instead?
If you're interested in saving a turkey for thanksgiving, go to www.adoptaturkey.org! A wonderful organization providing an amazing service and saving tons of turkeys from unethical turkey farming. Jack and I adopted one named Spunky!!!! Isn't she cute??? I think her neck warts really compliment her feathers. According to our adoption certificate she is very flirtatious and passionate :-) and her fave food is blueberries LOL. Save a life this Thanksgiving instead!!