You never need to miss out during the holidays because of dietary restrictions. This Sweet Potato Casserole is gluten-free, dairy-free, and vegan-friendly!
Ingredients
3 medium potato
Sweet potato
(peeled and diced)
1/3 cup
Almond milk, unsweetened
(cashew or coconut milk work to)
3 tbsp
Butter, vegan
(ghee or coconut oil (melted) work to)
1/4 cup
Maple syrup
(pure)
1 tsp
Salt
(tsp.)
1 tsp
Vanilla extract, pure
(tsp.)
2 tbsp (1 egg)
Egg replacer, powder, Bob's Red Mill
1 1/2 cup
Pecans
(roughly chopped)
2 tbsp
Butter, vegan
(ghee or coconut oil (melted) work to)
3 tbsp
Maple syrup
(pure)
1/2 tsp
Cinnamon
(tsp)
1 pinch
Salt
(to taste)
Instructions
For the sweet potato mash:
Place sweet potatoes in a large pot and cover with at least 2-3 inches of water. Bring to a boil over medium-high heat. Boil until completely tender (potatoes will pierce easily with a fork) and drain.
Transfer potatoes to a large mixing bowl. Add almond milk, vegan butter, maple syrup, salt, vanilla extract, and egg substitute. Mash until no lumps remain. If needed, add additional milk if your mixture seems too thick.
Dish the mashed potatoes into an 8×8 or 2 quart baking dish and smooth the surface. (You can make the sweet potato casserole up to this point the day before if desired. Simple cover the baking dish and refrigerate)
For the topping:
When ready to bake the sweet potatoes, preheat the oven to 375 degrees F.
In a medium bowl, combine pecans, vegan butter, maple syrup, cinnamon, and salt. Sprinkle over the sweet potato mash.
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake another 20 minutes. If pecans begin to brown too quickly, simply cover with foil again.
Notes:
If you’d rather omit the egg/egg substitute, you can also omit it entirely. If you don’t use an egg substitute, you can use a little less milk so the sweet potato mash is thicker or add 1 Tbsp. of cornstarch to the filling.
