- Food: Sweet Potato Casserole
- Writer: Lizzie Green
- Content-Type: Food Blog
This is without a doubt the finest sweet potato casserole recipe I’ve ever tried! A creamy ginger-spiced layer of sweet potatoes is topped with a nutty pecan topping.
Sweet potatoes were only served to me once a year during Thanksgiving when they were piled into a sweet potato casserole with small marshmallows.
I used to think I didn’t like sweet potatoes. If you’ve been reading the blog for a while, you already know how much I enjoy sweet potatoes.
Marshmallows, on the other hand, are something I despise. Sweet potatoes, in my perspective, are already sweet enough, so why make them sweeter, especially in a supper side dish?
I’ve always wanted to prepare a vegan sweet potato casserole recipe for Thanksgiving dinner because sweet potatoes are one of my favorite fall vegetables.
This appeared to be the ideal time to accept the challenge. What’s more, guess what? It was so good that I ate the leftovers for breakfast the next day!
You must try this dish, regardless of your feelings towards classic sweet potato casserole. I make a simple, creamy filling that really brings out the sweetness of the sweet potatoes.
I then sprinkle it with a savory mixture of chopped pecans, walnuts, and herbs, rather than a marshmallow topping. The toasted, nutty topping adds a delightful crunch to the velvety sweet potato mixture, and the warm herbs make it ideal for the fall season.
Ingredients for Sweet Potato Casserole
What’s even better? This simple sweet potato casserole recipe only requires cupboard staples! Here’s what you’ll need to put it together:
- Of course, sweet potatoes! To make the filling lovely and smooth, I combine them with almond milk.
- I pulverize some pecans and walnuts into the crumble topping and leave a few whole for garnish.
- Old fashioned oats — These, along with the nuts, provide a substantial texture to the crumble topping.
- Ginger gives the creamy sweet potato filling a pleasant kick.
- Fresh rosemary, sage, and dried thyme — In the fall, I’m likely to use rosemary, sage, and thyme in addition to sweet potatoes. They’re the ideal flavor combination for autumn.
- Garlic — Along with the herbs, garlic is essential for the savory flavor of this sweet potato dish.
- Pure maple syrup – It gives the nutty topping a hint of sweetness. Sweet potatoes and marshmallows aren’t my favorites, but sweet potatoes and maple are a match made in heaven.
Sweet Potato Casserole Recipe
There are four main steps to this simple sweet potato casserole recipe:
Roast the sweet potatoes first
Prepare the pecan topping while the sweet potatoes are baking.
In a food processor, pulse the nuts, oats, herbs, garlic, maple syrup, olive oil, salt, and pepper until just mixed. The mixture should clump a little but still have a lot of texture to it.
Finally, mix the filling.
Instead of mashing the sweet potatoes with a potato masher, I puree them in a food processor. Cook the sweet potatoes until tender, then puree them with almond milk, olive oil, ground ginger, and salt.
Bake the layers!
In the bottom of a greased casserole dish, spread the creamy sweet potato mixture. To serve, top with a crumble topping and decorate with whole nuts and sage leaves. Then bake at 425° for 15 minutes, or until the topping is well browned and crunchy, and serve!
Recipe Suggestions for Sweet Potato Casserole
Sweet potatoes should be baked until they’re completely soft. You want the casserole’s filling to be rich and creamy, with no lumps.
When you take the potatoes out of the oven, make sure a fork can easily glide through them. They’ll combine into a silky smooth puree this way.
Keep a few whole nuts on hand for garnish! This casserole’s greatest bites combine creamy sweet potato with large, toasted almonds. Reserve a few whole nuts to dot on top of the crumble after it’s been blended. You’ll be glad you did it later.
Make it ahead of time. This healthful sweet potato casserole, like all great Thanksgiving dishes, is simple to prepare ahead of time.
Almost everything can be done a day or two ahead of time, including blending the sweet potato filling and pulsing the crumble topping before storing them in separate containers in the fridge.
Sprinkle the crumble over the filling just before serving and bake! (The topping will lose its crispness in the fridge if you bake the entire dish ahead of time.)
Suggestions for Serving
This sweet potato casserole would make a great addition to any autumn meal, but it’s especially popular around the holidays. Serve it with stuffing, green bean casserole, mashed potatoes, homemade mac, and cheese, or any of the following delectable sides:
- Soup with Butternut Squash
- Apples and Sage Roasted Delicata Squash
- Roasted Acorn Squash with Maple
- Spinach Cream
- Salad of Pears with Balsamic Vinegar and Walnuts
- Salad with Shredded Brussels Sprouts
- Roasted Brussels Sprouts with a Crispy Crunch
- Citrus-Roasted Beets are a simple dish to prepare.
Sweet Potato Casserole
|Time to Prepare: 20 minutes
1 hr 20 mins to cook
1 hr 40 mins Total time
Serves 6–8 people
This recipe for a nutritious sweet potato dish is sure to please! To make it ahead of time, divide the topping and filling. When you’re ready to eat, assemble and bake.
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 1 1/4 cup almond milk, more if necessary
- 5 large sweet potatoes
- 1 teaspoon ground ginger
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh sage leaves
- 2/3 cup whole rolled oats
- 1/2 cup pecans, more for garnish
- 1/2 cup walnuts, more for garnish
- 1 garlic clove
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon minced fresh rosemary
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and lightly grease a 9×13-inch baking dish.
- Poke a few holes in the sweet potatoes with a fork. Place on a baking sheet and roast for about 60 minutes, or until very tender.
- To make the crumble topping, put the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt in a food processor and pulse until incorporated. Remove the item and place it away.
- Place the cooked sweet potato flesh in a food processor after scooping it out of the skins. Combine the olive oil, almond milk, ginger, salt, and pepper in a food processor and blend until smooth. Fill the baking dish halfway with the mixture.
- Scatter the crumble topping, extra nuts, and sage over the top. Drizzle the topping with olive oil and bake for 20 minutes, or until golden and crisp.