30 mins
Easy
These banana walnut cookies, a cozy, wholesome treat perfect for any time of day ☕💛
Sweet potato casserole is made from roasted sweet potatoes and a spiced, buttery mash, topped with a crunchy, sweet crumble of nuts, oats, and brown sugar.🥄✨
30 mins
15 mins
50 mins
For the almond flour: Place the almonds in boiling water for 3 minutes, drain, and remove the skins. Once dry, grind into a fine powder.
For the sweet potatoes: Make shallow cuts in the sweet potatoes with a sharp knife. Place them on a baking tray lined with parchment paper. Bake at 200°C (392°F) for 45–55 minutes, or until tender when pierced with a fork.
Once the baked sweet potatoes have cooled enough, peel them and transfer the flesh to a large bowl. Use a potato masher, ricer, or hand blender to mash them.
In a pan over medium heat, add the vegan butter and stir constantly until it begins to brown and releases a nutty aroma. Immediately pour the browned butter into a bowl to stop cooking.
Pour the browned butter over the sweet potatoes and mix with a spatula until incorporated. Add the vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until smooth and creamy. Taste and adjust the salt if needed.
For the crumble: In a medium bowl, mix the oats, walnuts, pecans, almond flour, brown sugar, salt, cinnamon, and nutmeg. Pour in the melted vegan butter and maple syrup. Combine with a fork until the mixture is slightly sticky.
Transfer the sweet potato mash to a greased baking dish and smooth the surface. Spread the crumble mixture on top. Bake at 180°C (356°F) for 35–40 minutes, or until the edges start to pull away from the pan and the topping is golden. Decorate with chopped dates over the crumble.
For the almond flour: Place the almonds in boiling water for 3 minutes, drain, and remove the skins. Once dry, grind into a fine powder.
For the sweet potatoes: Make shallow cuts in the sweet potatoes with a sharp knife. Place them on a baking tray lined with parchment paper. Bake at 200°C (392°F) for 45–55 minutes, or until tender when pierced with a fork.
Once the baked sweet potatoes have cooled enough, peel them and transfer the flesh to a large bowl. Use a potato masher, ricer, or hand blender to mash them.
In a pan over medium heat, add the vegan butter and stir constantly until it begins to brown and releases a nutty aroma. Immediately pour the browned butter into a bowl to stop cooking.
Pour the browned butter over the sweet potatoes and mix with a spatula until incorporated. Add the vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until smooth and creamy. Taste and adjust the salt if needed.
For the crumble: In a medium bowl, mix the oats, walnuts, pecans, almond flour, brown sugar, salt, cinnamon, and nutmeg. Pour in the melted vegan butter and maple syrup. Combine with a fork until the mixture is slightly sticky.
Transfer the sweet potato mash to a greased baking dish and smooth the surface. Spread the crumble mixture on top. Bake at 180°C (356°F) for 35–40 minutes, or until the edges start to pull away from the pan and the topping is golden. Decorate with chopped dates over the crumble.
30 mins
50 mins
15 mins
