Description
This Vegan Sweet Potato Casserole will definitely grace my table this holiday season. No butter, no oil, no marshmallows, just pure sweet potato happiness.
Ingredients
Scale
- 5 large Sweet Potatoes (the orange colored yams - about 2.5 lbs)
- 1/4 cup Unsweetened Almond Milk
- 1 tsp Lemon Juice (or Apple Cider Vinegar)
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla
- 1/8 tsp Nutmeg
Topping
- 1 cup Roasted Pistachios
- 1 cup Rolled Oats
- 1 Tbs Maple Syrup
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 Banana
Instructions
- Peel and cube 5 large sweet potatoes and add them to a large pot of cold water.
- Add a generous pinch of salt, heat to boiling, cook 10 minutes (or until fork tender), drain and return to pan.
- In a small measuring cup or bowl, whisk almond milk and lemon juice together. Then slowly mix in salt, cinnamon, vanilla, and nutmeg.
- Pour into potatoes and mash until creamy. Spoon into a casserole dish and smooth out the top.
Topping
- Roughly chop 1 cup of roasted, salted pistachios and place them in a small bowl.
- Also rough chop, pulse, or lightly grind the oats and mix into the pistachios. (we don't want oatmeal powder so go easy)
- Stir in the salt and cinnamon, mix, and then stir in the maple syrup. Mix well.
- Finall, slice a banana and using a fork, mash it into the crumb mixture being sure to incorporate it very well. Mix until there are no dry crumbs left.
- Carefully crumble the topping onto your casserole, being sure to cover as much of it as possible, and lightly press down with a fork.
- Bake in a 350-degree oven for 25-30 minutes.