Sweet Potato Casserole…Vegan Style

Growing up, my family always used to make sweet potato casserole at Thanksgiving, and sometimes Christmas, too. When I went vegan many years ago, this was one of the first recipes I aimed to veganize. Now that I’m also somewhat of a health freak as well, I admittedly don’t make this nearly as often…but once a year, I do pull this one out around the holidays and serve it to a crowd, who happily devours it so I don’t have any leftovers 😀

Ingredients

Filling Group

• 4 medium-sized sweet potatoes (we’re aiming for about 4 c mashed)
• 1/2 c sugar
• 2 TBS flax seeds
• 1/2 c coconut milk beverage
• 1/4 tsp salt
• 2 TBS coconut oil
• 1 tsp grain-free vanilla extract

Toppings Group

• 1 c brown sugar
• 1/2 c gluten-free flour
• 1/4 c coconut oil, melted
• 1/2 c pecans
• 1/2 c walnuts
• 1/4 tsp salt

Instructions

• Preheat an oven to 350 degrees Fahrenheint (177 degrees Celsius).
• In a large pot of water, boil the sweet potatoes until tender.  This will take about 30 minutes.
• Drain the water and carefully mash the sweet potatoes with a fork.  You may want to let them cool first before mashing, for safety!
• Measure out 4 c of the mashed sweet potatoes to use.  Place these in a large bowl.
• Add the rest of the Filling Group ingredients to the 4 c of mashed sweet potatoes.
• Spread the potato mixture in a lightly greased 8 x 11″ (20 x 28 cm) casserole dish.  Set aside.
• In a food processor, combine all of the Toppings Group ingredients.  Pulse until the mixture resembles large crumbs that stick together.
• Carefully spread the crumb mixture on top of the potato mixture, being mindful not to disturb the potatoes too much.
• Bake at 350 degrees Fahrenheint (177 degrees Celsius) for 35-45 minutes, or until the crumb topping starts to brown.