Tuesday, November 01, 2016

Vegan Sweet Potato Casserole

Almost two years ago my brother made the transition from vegetarian to vegan.  It makes for interesting holiday meals with an already picky family.
I've been on the quest to find side dishes that please both taste pallets.
I found this recipe last Thanksgiving and it was a tasty one, the crust on top was DELICIOUS.  So....add butter and milk below, or keep it vegan, but the crust takes this one over the top.  You can also make this gluten free if you use oat flour.  The recipe came from eatingbirdfood.
Vegan Sweet Potato Casserole
Ingredients: 8 c sweet potatoes (3-4 large potatoes), 1 c. coconut milk, 1/4 c maple syrup, 1/4 c coconut oil (melted), 1 T ground flaxseed, 1 t. vanilla, 1 t. cinnamon, 1/2 t sea salt, 1/2 t ground nutmeg
Topping:1/2 c brown sugar, 1/2 c finely chopped pecans, 1/3 c oats, 1/3 c oat flour (or regular flour), 4 T coconut oil (leave solid)
Instructions:
1.  Chop and peel sweet potatoes into large chunks.  Place in a pan and cover with water.  Bring to a boil and boil until fork tender (about 20 minutes).  Drain, cool.  Smash or place it food process to mash.
2.  In a bowl, mix pecans, oats, flour, and brown sugar.  Cut in coconut oil wiht a fork until sandy and pea-sized chunks.
3.  Add coconut milk into mashed (or pureed) potatoes.  Add maple syrup, oil, vanilla, cinnamon, nutmeg, and salt.  Spread in greased 9x13 pan.
4.  Sprinkle pecan mix over the top.  Bake at 350 for 45 minutes.  Top will be golden brown.

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