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.
Prep Time 10 minutes
Cook Time 35 minutes
- For the Filling
- 1 pound sweet potatoes peeled and cut into 2-inch pieces (about 3 medium sweet potatoes)
- 1 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
- 3 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
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.
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.
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