Sweet potato casserole is a standby at holiday time! Now everyone can enjoy this dish with this nut free and vegan version.
There’s nothing like being thrown a curve ball like a new tree nut allergy right before the holidays. After we were told Baby Bee had a severe cashew allergy and we needed to get rid of all tree nuts, I started thinking about how we were headed straight into holiday nut season. Now, I love nuts all year round, but come on…the holidays are when nuts really shine, you know?
Roasted nuts, candied nuts, caramel nut popcorn, nuts in stuffing, nuts in breads, nuts as gifts…nuts, nuts, nuts! It’s enough to drive me nuts. <- Sorry, so bad, but I couldn’t resist. Cue the gong.
Anyway, it’s not a big deal, of course I will do whatever it takes to keep Baby Bee safe, plus, I love a good recipe challenge! Let’s make all the holiday recipes nut free this year! We can do it. First on the list was sweet potato casserole. I’m used to a nutty version, kind of like this. I like the crunch of pecans with the creamy sweet potatoes, it’s a nice contrast.
Soooo, the question was, what could be crunchy on top? I could have gone with seeds I guess, but I thought I would try a crunchy oat streusel topping. I know I’ve seen some sweet potato casseroles that include oats along with pecans, so I thought I could go with just oats! And it was delicious. Because this isn’t a dessert, and because I love the salty sweet thing, I added more salt to the streusel than I would have if this was a fruit crisp. I really liked this version, and I hope you do, too!
- 4 very large sweet potatoes
- 3 Tablespoons butter
- ⅓ cup unsweetened coconut milk
- ½ teaspoon coarse sea salt
- For the topping:
- ⅔ cup light brown sugar
- ½ cup flour of your choice (spelt flour, oat flour, gluten free blend, all purpose flour, any of these are okay)
- 1 cup gluten free whole oats
- ¾ teaspoon coarse sea salt
- 6 Tablespoons vegan buttery spread, cut into small pieces
- Preheat the oven to 400 degrees. Wash and dry the sweet potatoes and pierce them with a fork. Place on a cookie sheet and bake at 400 degrees for about one hour or until tender.
- Reduce the oven heat to 375 degrees. Slice the sweet potatoes open and let them cool until they are cool enough to handle.
- Scoop the sweet potato flesh into a bowl and add the vegan buttery spread, coarse sea salt, and the coconut milk. Use a mixer and mix on medium speed until smooth. Spoon the sweet potato mixture into a casserole dish.
- In a separate bowl, combine the brown sugar, flour, sea salt, gluten free oats, and buttery spread. Mix together with a pastry cutter until the mixture forms large crumbs with some balls of buttery spread.
- Bake at 375 degrees for 30-35 minutes until the topping is golden brown.
What’s on your menu this Thursday? We are having turkey, mashed potatoes and gravy, creamed spinach, this sweet potato casserole, wild rice and sweet potato stuffing, my mom’s sage stuffing, biscuits and flavored butter, and vegan apple pie with cider caramel sauce.
Do you have a sweet potato casserole on the menu this Thanksgiving? What else are you having?