Sweet Potato Casserole
This easy sweet potato casserole is the ultimate vegan side dish, featuring creamy sweet potatoes crowned with a savory pecan crumble. It's a delightful and healthier alternative to traditional marshmallow-topped casseroles, perfect for holiday meals or any gathering. The recipe includes make-ahead instructions for convenience.
Instructions
- 1
Preheat oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with [to_drizzle extra-virgin olive oil].
- 2
Poke holes into the sweet potatoes (5 lb) with a fork. Place on the baking sheet and roast until very tender, about 60 minutes.
- 3
Make the crumble topping: In a food processor, combine the rolled oats (0.66 cup), pecans (0.5 cup), walnuts (0.5 cup), garlic (1 clove), maple syrup (4 tsp), extra-virgin olive oil (2 tbsp), dried thyme (0.5 tsp), fresh rosemary (0.5 tsp), sea salt (1.5 tsp), and black pepper (0.25 tsp). Pulse until just combined, then set aside.
- 4
Scoop the cooked [sweet potatoes] flesh into a food processor. Add the extra-virgin olive oil (1 tbsp), plant milk (1.25 cup), ground ginger (1 tsp), sea salt (0.75 tsp), and black pepper (0.25 tsp). Process until smooth. Spread the mixture into the baking dish.
- 5
Sprinkle with the prepared crumble topping, [to_garnish pecans], and [to_garnish sage leaves]. Drizzle with [to_drizzle extra-virgin olive oil] and bake for 20 minutes, or until the topping is browned and crisp.
Nutrition Facts
Per portion