Nut Free Vegan Sweet Potato Casserole.
This nut free and vegan sweet potato casserole is topped with a crunchy oat streusel topping. It's sure to be a big hit on your holiday table!
Ingredients
For the sweet potatoes:
- 4 large sweet potatoes for about 5 cups mashed sweet potatoes
- 3 Tablespoons vegan buttery spread
- ⅓ cup non-dairy milk
- ½ teaspoon coarse sea salt
For the topping:
- ⅔ cup light brown sugar
- ½ cup flour your choice - spelt flour, oat flour, gluten free blend, all purpose flour, any of these are okay
- 1 cup certified gluten free whole oats
- ¾ teaspoon coarse sea salt
- 6 Tablespoons vegan buttery spread cut into small pieces
Instructions
- Preheat the oven to 400 degrees F. 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 F. 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 non-dairy milk. Use a mixer and mix on medium speed until smooth, or use a potato masher to mash them by hand. 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 F for 30-35 minutes until the topping is golden brown.
Notes
Canned yams will not work in this recipe.
Leftovers should be refrigerated and eaten within four days.
Nutrition
Calories: 273kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 2gSodium: 541mgPotassium: 299mgFiber: 3gSugar: 21gVitamin A: 9845IUVitamin C: 1.6mgCalcium: 57mgIron: 1.2mg
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