7 mins
Easy
Turn wholesome fruits, veggies, and nuts & dried fruits into vibrant smoothies that nourish your body and delight your senses.
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.
7 mins
30 mins
50 mins
