Vegan Sweet Potato Casserole with Apples & Walnuts
Ingredients
The sweet potatoes
-
3
large
sweet potatoes
-
⅓
cup
orange juice
-
⅓
cup
full fat coconut milk or cashew cream or non-dairy creamer
-
3
tablespoons
vegan butter or oil
-
¾
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
to taste
sea salt and ground black pepper
The crunchy rosemary walnuts
-
1 ½
cups
walnut halves, chopped
-
1
tablespoon
chopped fresh rosemary
-
1
tablespoon
avocado oil
-
1
tablespoon
maple syrup
-
to taste
sea salt and ground black pepper
The apples
-
2
large
apples, peeled, cored & sliced
-
2
tablespoons
maple syrup
-
2
tablespoons
vegan butter or avocado/olive oil
Instructions
- Preheat the oven to 375°F and line a baking sheet with foil.
- Prick holes in the sweet potatoes and bake them for about 1 ½ hours until soft.
- In a food processor, combine orange juice, coconut milk, vegan butter, cinnamon, nutmeg, salt, and pepper.
- Once sweet potatoes are cooked, scoop out the flesh and add it to the food processor. Blend until smooth.
- Prepare the crunchy rosemary walnuts by toasting chopped walnuts in the oven for 8-10 minutes.
- In a bowl, mix rosemary, avocado oil, maple syrup, salt, and pepper, then combine with the toasted walnuts.
- Sauté the apples in a skillet with vegan butter and maple syrup for about 10 minutes until softened.
- Assemble the casserole by spreading the sweet potato mixture in a greased dish, topping with sautéed apples and crunchy walnuts.
- Bake the casserole for about 30 minutes until heated through.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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