Roasted Delicata Squash with Apples and Sageįor more favorite Thanksgiving side dishes, check out this post.There’s none of the gift buying and giving pressure that there is for Christmas, the decorations are beautiful without being so over the top, and the whole day is all about food! Even more, the idea of setting aside a day on which to just be “thankful” is humbling.Serve it alongside stuffing, green bean casserole, mashed potatoes, homemade mac and cheese, or any of these delicious side dishes: This sweet potato casserole would be a wonderful addition to any autumn dinner, but it’s especially at home at Thanksgiving. Right before serving, sprinkle the crumble over the filling, and bake! (If you bake the entire casserole ahead of time, the topping will lose its crispness in the fridge.) You can do almost everything a day or two before your feast: blend up the sweet potato filling, pulse together the crumble topping, and store them in separate containers in the fridge. Make it ahead. Like all great Thanksgiving recipes, this healthy sweet potato casserole is easy to prep ahead of time.When you blend up the crumble, reserve a few whole nuts to dot on top. Save some whole nuts for garnish! The best bites of this casserole combine creamy sweet potato with big, toasty nuts.This way, they’ll blend into a perfectly smooth puree. Make sure that a fork can easily slide through the potatoes when you take them out of the oven. You want the filling of this casserole to be luscious and creamy, without any chunks. Bake your sweet potatoes until they’re super tender.Then, bake at 425° until the topping is nicely browned and crisp, and enjoy! Sprinkle it with the crumble topping, and add a few whole pecans and sage leaves for garnish. Layer and bake! Spread the creamy sweet potato mixture at the bottom of a greased casserole dish. Peel the cooked sweet potatoes, and blend the soft flesh with almond milk, olive oil, ground ginger, and salt.Ĥ. Instead of using a potato masher to mash the sweet potatoes, I use a food processor to get them super smooth. The mixture should clump a bit, but it should still have lots of texture.ģ. Pulse the nuts, oats, herbs, garlic, maple syrup, olive oil, salt, and pepper in a food processor until just combined. While the sweet potatoes are baking, make the pecan topping. You can find my best tips on baking sweet potatoes here!Ģ. This easy sweet potato casserole recipe has 4 basic steps:ġ. Just grab some olive oil, salt, and pepper, and you’re good to go!įind the complete recipe with measurements below. I may not love sweet potatoes and marshmallows, but sweet potatoes and maple are a combination I can get behind. Pure maple syrup – It adds a touch of sweetness to the nutty topping.Garlic – Along with the herbs, garlic is key for giving this sweet potato casserole its delicious savory taste.They’re the perfect autumn flavor combination. Fresh rosemary, sage, and dried thyme – If I’m cooking with sweet potatoes in the fall, chances are, I’m using rosemary, sage, and thyme as well.Ginger – It adds a refreshing kick to the creamy sweet potato filling.Old fashioned oats – Along with the nuts, they give the crumble topping plenty of hearty texture.Pecans and walnuts – I pulse some into the crumble topping and leave a few whole for garnish.Sweet potatoes, of course! I blend them with almond milk to make the filling nice and smooth.Sweet Potato Casserole Recipe IngredientsĪnd the best part? This easy sweet potato casserole recipe comes together with basic pantry ingredients! Here’s what you’ll need to make it: The toasty, nutty topping offers a delicious crunchy contrast to the velvety sweet potato mixture, and the cozy herbs make it perfect for fall. Then, instead of covering it with a marshmallow topping, I sprinkle it with a savory blend of chopped pecans, walnuts, and herbs. I make a simple, creamy filling that really lets the sweet potatoes shine. Whatever your opinion on traditional sweet potato casserole, you have to try this recipe. And guess what? I liked it so much that I ate the leftovers for breakfast! This seemed like the perfect time to take on the challenge. Since sweet potatoes are one of my favorite fall veggies, I’ve always wanted to make a vegan sweet potato casserole recipe that I’d enjoy at Thanksgiving dinner. In my opinion, sweet potatoes are sweet enough on their own, so why make them sweeter, especially in a dinner side dish? But if you’ve been reading the blog for a while, you know that I actually love sweet potatoes. For years, I thought I didn’t like sweet potatoes. Growing up, I only had sweet potatoes once a year at Thanksgiving, where they were layered into a sweet potato casserole loaded with mini marshmallows.
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