VEGAN SWEET POTATO CASSEROLE
We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. The result is a fluffy, non-dairy sweet potato filling that will satisfy everyone at your table. It's topped with a crunchy golden-brown nut layer spiced with cinnamon.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
- Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
- For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
- Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.
RESTAURANT-STYLE SWEET POTATO CASSEROLE
The brown sugar, cream, marshmallows, and oatmeal streusel give this casserole a taste similar to sweet potato pie, yet the dish goes great alongside meals as varied as low-key chicken dinners or festive holiday banquets. And the great part is, if you're planning to use this for entertaining, you can make everything but the streusel a day ahead so you won't be stressed at crunch time.
Provided by kelcampbell
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 2h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
- When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
- Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish.
- Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
- Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 42.7 g, Cholesterol 28.8 mg, Fat 10.1 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 340.4 mg, Sugar 29.4 g
WATERSHED RESTAURANT SWEET POTATO CASSEROLE
From the Watershed Restaurant (Decatur, GA) recipe page. I saw a food program on TV recently that showed their executive sous-chef making this. It looked so good I decided that I might just include it in my Thanksgiving menu, but so as not to use my dinner guests as guinea pigs, I made it the other day to evaluate. It's going on the menu! Yummy!
Provided by The Mad Slovak
Categories Yam/Sweet Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- TO MAKE:.
- Wash the sweet potatoes and put them on a foil or parchment lined baking sheet.
- Bake in preheated 350F oven for 1 to 1 1/2 hours until they are very tender.
- Remove from the oven and allow to cool briefly before peeling.
- Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment.
- Mix the hot sweet potatoes on low speed to begin mashing them.
- Add the butter and mix until it is absorbed.
- Add the salt, cinnamon, nutmeg, honey, and both sugars and mix until they are thoroughly blended.
- Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes.
- Reduce mixer speed to low and slowly add in the heated milk.
- When the milk is incorporated, taste carefully for seasoning and add more salt, cinnamon, nutmeg, or sugar as needed.
- Thoroughly grease a 9x13x2 inch baking dish with the softened butter and pour the sweet potato mixture into it.
- THE TOPPING:.
- Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well.
- Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it.
- Stir in the chopped pecans and mix well.
- Sprinkle the mixture evenly over the top of the sweet potatoes.
- Bake in a preheated 375F oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center.
- Serve hot.
Nutrition Facts : Calories 664.2, Fat 26.6, SaturatedFat 12.8, Cholesterol 104.7, Sodium 549.8, Carbohydrate 101.7, Fiber 7, Sugar 59.1, Protein 8.7
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