Classic Sweet Potato Casserole With Cashew Cream
Sweet potato casserole is a beloved dish, especially during the fall and winter months. This vegan version, topped with creamy cashew cream, offers a delightful blend of sweet and savory flavors, making it a perfect side dish for Thanksgiving or any gathering. It’s not only delicious but also packed with nutrients from the sweet potatoes, while the cashew cream adds a rich and satisfying texture.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Coconut milk | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Cashews (soaked) | 1 cup |
| Lemon juice | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Brown sugar (optional topping) | 1/4 cup |
| Chopped pecans (optional) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Peel and chop the sweet potatoes, then boil until tender.
- Drain the sweet potatoes and mash them in a bowl. Stir in coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
- For the cashew cream, blend soaked cashews with lemon juice and enough water until smooth and creamy.
- Spread the sweet potato mixture in a baking dish, drizzle with olive oil, and top with optional brown sugar and pecans.
- Bake for 25-30 minutes until heated through and slightly golden on top.
- Serve warm, drizzling individual portions with cashew cream.
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Savory Sweet Potato and Pecan Bake
Savory Sweet Potato and Pecan Bake is a hearty and satisfying vegan dish that combines the natural sweetness of sweet potatoes with the rich, buttery flavor of pecans. This casserole is perfect for a comforting meal or as a side dish during festive occasions. Topped with a crunchy pecan crumble, it offers a delightful contrast to the creamy sweet potato base.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable broth | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Chopped pecans | 1 cup |
| Whole wheat breadcrumbs | 1/2 cup |
| Maple syrup (optional) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Peel and chop the sweet potatoes, then boil them until tender.
- In a skillet, heat olive oil over medium heat, and sauté onions and garlic until soft.
- Drain and mash the sweet potatoes, then mix with the sautéed onions, garlic, vegetable broth, cinnamon, nutmeg, salt, and black pepper.
- Transfer the mixture to a greased baking dish and smooth the top.
- In a bowl, combine chopped pecans, breadcrumbs, and maple syrup (if using). Sprinkle this mixture over the sweet potato layer.
- Bake for 25-30 minutes until the top is golden and the casserole is heated through. Serve warm.
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Spicy Chipotle Sweet Potato Casserole
Spicy Chipotle Sweet Potato Casserole is an exciting and flavorful vegan dish that combines the sweetness of tender sweet potatoes with the smoky heat of chipotle peppers. This casserole not only offers a unique twist to the traditional sweet potato dish but also provides a hearty, satisfying meal perfect for any occasion. It’s a great way to incorporate some spice into your menu while keeping it plant-based!
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Chipotle peppers in adobo | 2-3 peppers |
| Vegetable broth | 1/2 cup |
| Ground cumin | 1 teaspoon |
| Ground paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Chopped cilantro | 1/2 cup |
| Lime juice | 2 tablespoons |
| Avocado (for topping) | 1, sliced |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Peel and chop the sweet potatoes, then boil them until tender.
- In a skillet, heat olive oil and sauté the onion and garlic until softened.
- Drain and mash the sweet potatoes, then mix with sautéed onions, garlic, finely chopped chipotle peppers, vegetable broth, cumin, paprika, salt, black pepper, cilantro, and lime juice.
- Pour the mixture into a greased baking dish and spread it evenly.
- Bake for 25-30 minutes until heated through. Serve topped with sliced avocado for added creaminess. Enjoy!
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Mediterranean-Inspired Sweet Potato Dish
Mediterranean-Inspired Sweet Potato Dish combines the rich, earthy flavors of sweet potatoes with vibrant Mediterranean ingredients, making for a colorful and nutritious vegan meal. This dish is infused with herbs and spices typical of Mediterranean cuisine, offering a delightful blend of taste and texture that is perfect for lunch or dinner.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Olive oil | 3 tablespoons |
| Red onion, sliced | 1 medium |
| Bell pepper, diced | 1 large |
| Cherry tomatoes, halved | 1 cup |
| Fresh spinach | 2 cups |
| Garlic, minced | 2 cloves |
| Dried oregano | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Lemon juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh parsley, chopped | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into small cubes, then toss them with olive oil, salt, and pepper, and spread on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes until tender.
- In a skillet, heat olive oil and sauté the onion, bell pepper, and garlic until softened. Add in cherry tomatoes, spinach, oregano, and cumin, cooking until the spinach wilts.
- Combine the roasted sweet potatoes with the sautéed vegetables, and drizzle with lemon juice and chopped parsley before serving. Enjoy!
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Creamy Sweet Potato and Mushroom Medley
Creamy Sweet Potato and Mushroom Medley is a delightful vegan casserole that wonderfully combines the sweetness of roasted sweet potatoes and the earthy flavors of mushrooms, all enveloped in a rich, creamy sauce. This dish is not only comforting but also wholesome, making it a perfect choice for family gatherings or cozy dinners.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 3 medium |
| Fresh mushrooms, sliced | 2 cups |
| Coconut milk | 1 cup |
| Vegetable broth | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Onion, diced | 1 medium |
| Ground thyme | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Nutritional yeast | 2 tablespoons |
| Fresh chives, chopped | 2 tablespoons |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Peel and cube the sweet potatoes, and then steam them until tender, about 10-15 minutes.
- In a skillet, heat olive oil and sauté the onions and garlic until fragrant. Add mushrooms, thyme, salt, and pepper, cooking until mushrooms are browned.
- In a mixing bowl, combine the cooked sweet potatoes, sautéed mushrooms, coconut milk, vegetable broth, and nutritional yeast, and stir to combine.
- Transfer the mixture to a baking dish and bake in the oven for 25-30 minutes until bubbly and golden on top.
- Remove from the oven, drizzle with lemon juice, and garnish with fresh chives before serving. Enjoy!
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Sweet Potato and Kale Comfort Casserole
Sweet Potato and Kale Comfort Casserole is a hearty vegan dish that perfectly melds the sweetness of sweet potatoes with the vibrant, nutritious flavor of kale. This casserole is not only filling and satisfying but also packed with essential vitamins and minerals, making it a fantastic choice for a wholesome family meal or a comforting solo dinner.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Kale, chopped | 2 cups |
| Coconut milk | 1 cup |
| Vegetable broth | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Onion, diced | 1 medium |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/4 teaspoon |
| Nutritional yeast | 3 tablespoons |
| Pine nuts (optional) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Peel and cube the sweet potatoes, then steam them until tender, about 15 minutes.
- In a skillet, heat olive oil and sauté the onions and garlic until soft. Add chopped kale, nutmeg, salt, and pepper, cooking until kale is wilted.
- In a mixing bowl, combine the cooked sweet potatoes, sautéed kale mixture, coconut milk, vegetable broth, and nutritional yeast; mix well.
- Spread the mixture into a baking dish, and top with pine nuts if using, then bake for 30-35 minutes until the top is slightly golden.
- Remove from the oven and let it sit for a few minutes before serving. Enjoy your comforting casserole!
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Maple Pecan Sweet Potato Delight
Maple Pecan Sweet Potato Delight is a deliciously sweet vegan casserole that balances the rich flavors of roasted sweet potatoes with the crunch of pecans and a hint of maple syrup. This dish is perfect for a cozy family gathering or a festive holiday meal, providing a delightful sweet contrast to more savory dishes.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Maple syrup | 1/2 cup |
| Pecans, chopped | 1 cup |
| Coconut milk | 1/2 cup |
| Cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then roast them in olive oil for 25-30 minutes until tender.
- In a mixing bowl, combine roasted sweet potatoes, maple syrup, coconut milk, cinnamon, ginger, vanilla extract, and salt; mash until smooth.
- Fold in chopped pecans and transfer the mixture to a baking dish.
- Bake for an additional 15-20 minutes until the top is set and slightly browned.
- Let cool for a few minutes before serving. Enjoy your sweet and nutty casserole!
