If you missed why I’m making three days of sweet potato dishes check it out here.
As for everyone else, let’s get right into recipe two.
I’ll admit, yesterday’s recipe wasn’t a huge departure from how I usually make sweet potatoes as Michael kindly pointed out last night. He was looking for a more traditional sweet potato recipe that was, well, more sweet. So today I’m branching out of my roasting comfort zone and trying a sweet potato casserole.
The recipe comes from one of my favorite vegan blogs Oh She Glows. Us vegetarians are already planning to make Angela’s lentil loaf, in place of turkey, for Thursday’s meal so I figured it would be perfect to pair with her sweet potato casserole. Both those recipes can be found in her holiday wrap post here.
I cut the recipe in half since we’re leaving tomorrow morning and I still have the third recipe to make later today. I also used gluten-free flour instead of white to make it gf and substituted nutmeg for allspice since I didn’t have any.
Sweet Potato Casserole (gluten-free, vegan)
Filling:
2 large sweet potatoes
1 tablespoon earth balance (or butter if you prefer)
1/2 teaspoon vanilla extract
3 tablespoons maple syrup
1/4 teaspoon fine grain salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Topping:
1/8 cup Earth Balance
1/4 cup brown sugar
2 tablespoons + 2 teaspoons gluten-free flour
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Preheat oven to 350. Grease a casserole dish.
Peel and cut your sweet potatoes into big even chunks.
Boil potatoes for 10 minutes or until soft.
In the meantime, mix topping ingredients together in a bowl until well combined.
Once potatoes are soft, drain and add earth balance, vanilla, maple syrup, salt, nutmeg and cinnamon.
Mash until smooth then place potatoes into casserole dish.
Add topping to the potatoes.
Bake for 40 minutes.
As someone who is usually not a fan of sweet sweet potato dishes, this recipe may change my mind. The potatoes had a slight sweetness but not too much. I’d just change one thing if I cook this again on Thanksgiving and make extra topping. The crunchy sweetness is great with the creamy potatoes.
2 for 2.
Enjoy!
quinoa, kale & exhale 