Sorry about not getting this post up yesterday, I had an evening interview with Big Brother, Big Sister then did some antique shopping. By the time I got home I was exhausted and, I am not ashamed to admit, I fell asleep at my desk while the images were uploading for this post. I feel like such an old man, haha.
But without any further adieu, I present my vegan sweet potato casserole recipe! My fiancee offers her apologies, she was under the weather so didn’t make the curry bake I was talking about. But she has promised she will make it sometime this weekend, so I’ll post that recipe up on Monday most likely. As for the casserole, it was a huge hit at the potluck. I got two small portions and she got one, the rest of it was gone within about 15 minutes despite the fact that there were at least three other sweet potato casseroles there. Who says non-vegans don’t like vegan food? 😉
Anyway, on to some pics/recipe!
To start with you’ll need to peel some sweet potatoes. Four or five big ones (I did six, but I made an extra portion for myself to try before I took it to work … you know, for science!). I would also like to take this opportunity to stress how very much I LOATHE peeling vegetables…
Once peeled, cut them into chunks and boil them for 25-30 minutes (or until fork tender).
EDIT: Please see below plus THIS post for an addendum I made to the crumble and sweet potato recipes below.
While those are boiling, get out the handy dandy food processor and prep the pecan crumble topping that will eventually go on top. Ingredients are:
- 1 cup pecans
- 1/2 cup brown sugar
- 1/3 cup AP flour (I use gluten free because my fiancee has celiac disease, but any all purpose flour will work)
- 1/3 cup melted “buttery spread” (you know, the vegan-friendly margarine stuff)
Chop up the pecans first.
Add the brown sugar and flour.
Combine until a slightly chunky powder.
Mix in the melted butter until you get a slightly sticky, clumpy topping.
Now on to the sweet potatoes… Once they’re fork tender remove them from the water and process into mashed sweet potatoes with:
- 1 cup brown sugar
- 1/2 cup melted “buttery spread”
- 1/2 cup soymilk
- 1 teaspoon vanilla
- Egg replacer equivalent to 2 eggs (3 teaspoons powder, 4 tablespoons warm water; mixed together in a separate container before adding to the sweet potatoes)–you can also use applesauce instead of eggs, online says to use 1/4 cup per egg but my fiancee typically uses 2 tablespoons per egg and it works well.
All blended together and moved into the casserole dish… I like putting lines in the top so that the crumble settles down into it a little bit better, and I’m kind of odd about aesthetics.
The crumble recipe I gave you above is too much for one usage. Maybe should’ve pointed that out at the start so you can adjust accordingly. I only used about half to 2/3rds of it, sprinkled over top in a solid layer. Then bake at 350F for 30-40 minutes or until well-browned and crunchy on top.
Since this was for a work potluck I put a few raw pecans on top after it came out of the oven–I think it both helps the presentation and also serves as a nice visual cue for people with pecan allergies to avoid the dish.