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Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole is a decadent Holiday side dish, featuring a bright and creamy almond ricotta-citrus filling, and a crunchy granola topping.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8
Calories 280.62kcal
Author Elizabeth Shah

Ingredients

  • For the Filling
  • 1 pound sweet potatoes peeled and cut into 2-inch pieces (about 3 medium sweet potatoes)
  • cup  blanched slivered almonds covered with boiling water and SOAKED OVERNIGHT
  • 3/4  cup  plain non-dairy yogurt (I used cashew yogurt)
  • 1/4 cup juice from one orange ZEST RESERVED-about 1 tablespoon
  • 2 tablespoons juice from one lemon ZEST RESERVED-about 1 teaspoon
  • Medjool dates  chopped and softened 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Sugar Free Granola Topping See notes
  • 1 1/2 cups rolled oats certified gluten-free if desired
  • 1/4 cup chopped pecans or walnuts omit for nut-free, or sub raw sunflower or pepita seeds
  • 1/4 cup unsweetened coconut flakes or sub 2 tablespoons shredded.
  • 1/8 cup erythritol like Swerve brand. Or sub 2 tablespoons of pure maple syrup or date paste
  • 1/2 teaspoon cinnamon or more to taste
  • 1/2 tablespoon ground flax seed + 1 1/2 tablespoon warm water to make a 'flax egg'
  • 1/4 tsp pure vanilla extract
  • Optional: 1-2 tablespoons of date paste or maple syrup for a sweeter, moister topping
  • Optional: Pinch of sea salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit

To Make the Filling

  • Boil the peeled and diced sweet potatoes for 8 minutes or until tender, then drain. Rice or mash the sweet potatoes in a large mixing bowl.
  • In a blender, combine the soaked almonds, non-dairy yogurt, orange juice, lemon juice, softened dates, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Process until well combined, stopping to scrape down the sides of the blender as needed.
  • Add the ingredients from the blender, plus the orange and lemon zest, to the riced/mashed sweet potatoes, and stir to combine. Spread the mixture out evenly in a 9" pie plate or shallow baking dish.

To Make the Topping (See notes)

  • In a small bowl, add 1/2 tablespoon of grond flax seed and 1 1/2 tablespoon warm water, and let sit for 10-15 minutes.
  • In a medium mixing bowl, combine the rolled oats, chopped pecans (if using), coconut flakes, erythritol (or sweetener of choice), and cinnamon. Toss together.
  • Add the vanilla and flax egg to the dry ingredients, and stir together.

Assemble and Bake

  • Spread the topping evenly over the sweet potato dish and place on center rack of oven. Bake uncovered at 350 degress for 25-30 minutes, or until heated through. If the topping begins to get too brown, cover with foil for the rest of the cooking time.

Notes

For a simpler, 3-ingredient topping: combine 1 1/2 cups of rolled oats + 1/2+ teaspoon cinnamon + 1/4 of maple syrup or date paste. 
For a creamy filling: make sure to soak the almonds overnight, OR if you have a powerful blender, you can boil for 15 minutes and let soak in the hot water for 1 hour. I highly recommend a potato ricer, but you can use a masher. You might want to use a hand mixer to get the sweet potato filling smooth and creamy. 

Nutrition

Calories: 280.62kcal | Carbohydrates: 34.58g | Protein: 7.71g | Fat: 14.03g | Saturated Fat: 2.63g | Sodium: 44.88mg | Potassium: 482.89mg | Fiber: 6.58g | Sugar: 10.46g | Vitamin A: 8119.95IU | Vitamin C: 6.69mg | Calcium: 100.68mg | Iron: 1.89mg