VEGAN SWEET POTATO CASSEROLE
A healthier, dairy-free version of sweet potato casserole.
Provided by Dina
Categories Side Dish Potato Side Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
- Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
- Bake in the preheated oven until hot, about 45 minutes.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 66.5 g, Fat 18.9 g, Fiber 6.5 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 366 mg, Sugar 32.9 g
VEGAN SWEET POTATO SOUFFLE
This recipe is a family favorite. I'm the only vegan in my family, but I always have this requested for holidays and birthdays alike. It's really almost like a sweet potato cheesecake filling. I've found that fresh sweet potatoes result in a highly superior product than with canned sweet potatoes. If you love pumpkin pie or sweet potatoes give this recipe a try- trust me one bit and you'll be hooked!
Provided by Sinarei
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
- Add rest of filling ingredients and blend until smooth.
- Pour filling into 8x13 greased baking dish.
- For topping, in a separate bowl combine flour and brown sugar.
- Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
- Sprinkle topping over filling.
- Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
- Let cool to room temperature for best consistency.
Nutrition Facts : Calories 363.9, Fat 14.8, SaturatedFat 2, Sodium 153.1, Carbohydrate 55.7, Fiber 2.9, Sugar 38.4, Protein 3.9
ELEGANT SWEET POTATO SOUFFLE
My sister had a recipe for one of the best Sweet Potato Souffles ever. The word "souffle" in the title is used loosely as it is not prepared as you would a classic souffle. When I was requested to bring it to a recent Holiday Dinner, I spent days tearing my house apart looking for that recipe. I then went through hundreds of recipes on Zaar and other recipe sites, until I finally gave up. So I created my own recipe using certain aspects from various recipes and what I remembered from hers. This is what I came up. DH and myself think it's better. I thought I'd write it down before I forget what I did and then post it so I will never be without it again. NOTE: The cooking time does not include the first baking and cooling the potatoes.(this can be done well in advance)
Provided by JTsMom
Categories Yam/Sweet Potato
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Line a baking sheet with foil or parchment paper, lightly spray with vegetable oil, wash and pat potatoes dry, prick the skins with a fork in several places (this will keep the skins from "exploding" during baking), bake potatoes on sheet pan for 1 - 1 1/2 hours, pierce potatoes with a fork or sharp knife to make sure they are done. Remove from oven, let potatoes cool enough to handle.
- Peel and cut into medium pieces, place into a large bowl, beat until they are smooth. If you use a stand mixer (recommended), use the whisk attachment.
- Add each ingredient separately, and beat well after each addition, scrape down the sides of bowl as needed.
- After all ingredients have been added, beat until smooth, creamy, and light, about 1 minute if using a stand mixer, or 2 minutes if using a hand mixer. If using a Kitchen-aide or similar stand mixer, beat on #4.
- Pour mixture into a 9"' x 13" x 2" lightly buttered baking dish. NOTE: You can make the dish to this point, cover and refrigerate overnight, when ready to bake, bring to room temperature, and continue as follows.
- Reduce oven temperature to 325°F.
- To make the Topping:.
- Place brown sugar, flour, cinnamon, and nutmeg, into a medium size bowl, stir until thoroughly combined.
- Add pecans and coconut to the dry ingredients and mix until nuts are coated, add melted butter, with a large spoon or your hands combine until mixture is crumbly.If it seems too wet and won't crumble, add a little more flour.
- Sprinkle in an even layer over potato mixture and bake in 325 F preheated oven for 60 - 75 minutes, until top is crisp and middle does not giggle. Oven temperatures vary, so baking time may vary as well.
- Let cool slightly before serving, at least 10 minutes.
- For transport: I took mine straight from my oven, placed it into a casserole carrier that has a gel pack for warmth or cold, Since it was screaming hot, I placed it on a folded paper grocery bag. I did not want the topping to sweat and become soggy, so I did not put the plastic lid on the casserole dish, but laid a piece of parchment paper over the top. I left one side of the carrier unzipped. It sat that way on my nieces counter top over an hour. The bottom was still hot to the touch and went right to the table, with the praline topping still crunchy. It was perfect.
Nutrition Facts : Calories 435.3, Fat 21.2, SaturatedFat 10.7, Cholesterol 92.2, Sodium 301.9, Carbohydrate 58.6, Fiber 4.7, Sugar 33.1, Protein 4.9
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