Vegan Sugary Food Potato Casserole with Apples & Crunchy Rosemary Walnuts


Vegan Sugary Food Potato Casserole with Apples & Crunchy Rosemary Walnuts

Vegan sweet potato casserole with apples and crispy rosemary walnuts is a comfortable and tasty side meal that makes certain to please each.

Image shows a single serving of sweet potato casserole on a plate.An overhead shot of ingredients for a vegan sweet potato casserole.An overhead of chopped and toasted walnuts on top of parchment paper.

November is here, which implies it’s GO TIME for all of the relaxing, holiday-appropriate dishes. This is my preferred season for sharing dishes! The season plays to my strengths for celebratory food hehe.

This charm of a vegan sweet potato casserole will get every kind of eater at the table delighted, I can practically 100% assurance it. Simply as a suggestion, I have all of my finest vegan vacation dishes found on one practical page for your vacation preparation. This casserole is topped with some maple-y sautéed apples and crispy rosemary walnuts. It’s velvety, a bit abundant, somewhat sweet and appetizing, and completely stabilized in regards to texture (soft and velvety with sticky littles apple and crisp littles walnut throughout). I enjoy all of the contrasts in this one! Have a look at much more sweet potato dishes.

Traditional sweet potato casserole with marshmallows is an outright vacation table banger, however if you’re seeking to shake things up with a more entire food-forward twist, this casserole is here for you. The sweet potatoes are worked up with orange juice, warm spices, cashew cream/coconut milk, and vegan butter (Miyoko’s is my brand name of option). I do not prepare with vegan butter typically (I choose baking with it and utilizing oil for cooking rather), however around the vacations you simply need to often! The butter truly contributes to the abundant and velvety texture of the sweet potatoes.

We top the entire thing with apples that have actually been sautéed with maple syrup, and some crispy crumbles of rosemary-flecked walnuts. This vegan sweet potato casserole has a natural sweet taste throughout, however it does not strike you over the head with a sugar-y ambiance. I believe the balance is ideal.

Hope you’re all doing terrific! Thrilled to share more vacation goodness with you all in the coming weeks (and some weeknight suppers to hold you over on those hectic nights too). Hugs:-RRB-

An overhead shot of roasted and split open sweet potatoes on top of foil.Image shows puréed sweet potatoes in the bowl of a food processor.Image shows apple slices being sautéed. Image shows a hand sprinkling toasted walnuts on top of a sweet potato casserole.A 3/4 angle of a baked vegan sweet potato casserole in an oval-shaped, white baking dish.

Vegan Sugary Food Potato Casserole with Apples & Crunchy Rosemary Walnuts

Vegan sweet potato casserole with apples and crispy rosemary walnuts is a comfortable and tasty vacation side meal that makes certain to please every sort of eater.

PREPARATION TIME 30 minutes COOK TIME 2 hrs 20 minutes OVERALL TIME 2 hrs 50 minutes

Course Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 8

Author: Laura Wright

Devices

  • Food Mill

Components

SWEET POTATOES:

  • 3 pounds sweet potatoes, about 3 big
  • 1/3 cup orange juice
  • 1/3 cup complete fat coconut milk OR cashew cream OR non-dairy creamer of option
  • 3 tablespoons vegan butter (or 2 tablespoons oil)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • sea salt and ground black pepper, to taste

CRUNCHY ROSEMARY WALNUTS

  • 1 1/2 cup walnut halves, sliced
  • 1 tablespoon sliced fresh rosemary (1-2 sprigs)
  • 1 tablespoon avocado oil
  • 1 tablespoon maple syrup
  • sea salt and ground black pepper, to taste

APPLES:

  • 2 tablespoons vegan butter or avocado/olive oil
  • 2 big apples, peeled, cored & sliced
  • 2 tablespoons maple syrup

Directions

  • Preheat the oven to 375 ° F. Line a baking sheet with foil. Puncture some holes in the sweet potatoes with a fork and position them on the baking sheet. Bake sweet potatoes till extremely soft, about 1 1/2 hours.
  • While sweet potatoes are baking, in a food mill, integrate the orange juice, coconut milk, vegan butter, cinnamon, nutmeg, salt, and pepper (I go heavy with the salt and pepper). When the sweet potatoes are prepared and cool enough to deal with, dig the flesh and include it to the food mill too. Pulse the sweet potato mix till completely smooth and equally integrated. Taste the mix and change spices if required.
  • Make the crispy rosemary walnuts (ideally while the sweet potatoes are baking to conserve time). Line a baking sheet with parchment paper. Spread out the sliced walnuts out on the baking sheet and toast in the oven (still at 375 ° F) for about 8-10 minutes, or till aromatic and golden brown. While walnuts are toasting, in a little bowl, stir together the rosemary, avocado oil, maple syrup, salt, and pepper.
  • As quickly as you get rid of the walnuts from the oven, put the rosemary mix over the leading and thoroughly stir it in to integrate with all of the sliced walnuts. Spread out the rosemary walnuts out in a single layer and enable them to cool completely.
  • Sauté the apples. Heat a big frying pan over medium heat. Melt the vegan butter in the frying pan and proclaim. Include the apples and maple syrup to the pan and stir. Prepare the apples for 10 minutes, or till softened and gently browned on the edges, stirring occasionally. Reserve.
  • Put together the vegan sweet potato casserole! Gently grease an oven-safe meal (8 × 8 or 8 × 11 will both work) with vegan butter or avocado oil. Scrape all of the sweet potato mix into the meal and spread it out equally. Leading the sweet potatoes with the sautéed apples in an even layer. Then, leading the apples with the crispy rosemary walnuts. Move the casserole into the oven and bake till heated up through, about thirty minutes. Take pleasure in the vegan sweet potato casserole hot!

Notes

  • This one is deeply influenced by Ina Garten’s smashed sweet potatoes dish.
  • Make the crispy rosemary walnuts while your sweet potatoes are baking!
  • I utilize Miyoko’s vegan butter specifically.
  • To make cashew cream on the area for this dish, integrate 1/4 cup raw cashews and 1/3– 1/2 cup water in a high speed mixer. Mix till completely liquified and smooth.
  • You might put together whatever ahead of time with this meal. Leading the mashed sweet potatoes with the apples, cover the casserole firmly and shop in the refrigerator. Shop the cooled walnuts independently. When you’re all set to bake, unwrap the casserole and leading it with the walnuts. Bake the casserole for 45 minutes (instead of the thirty minutes explained in the dish) if you’re baking it directly from the refrigerator.

Vegan sweet potato casserole with apples and crunchy rosemary walnuts

How to make: Vegan Sweet Potato Casserole with Rosemary Walnuts

How to make: Vegan Sugary food Potato Casserole with Rosemary Walnuts.

All the actions of making a vegan sweet potato casserole topped with sautéed apples and crispy rosemary walnuts. This veggie side is naturally gluten-free and best for your Thanksgiving dishes.

By Laura.

On Nov 18, 2021.

View all stories.

Program Conceal 13 remarks.

  • judee

    I can just think of how great this tastes with the apples and orange juice. Appears like terrific tastes and colors and best for everybody at the Thanksgiving table. Reply

  • McKenzie

    Bless you. * Drooling. * My preferred Thanksgiving meal is this uncommon tomato gravy that my mommy has actually constantly made. She’s from Kentucky and I question if it’s perhaps a southern thing, however we constantly make it with home-grown canned tomatoes. It’s thickened with a starch, somewhat sweetened with brown sugar, spiced with vacation spices, and normally has butter and cream … however this year I’m going to attempt and vegan-ify it. We generally serve it over mashed potatoes and rolls. Thanks for this tasty meal to contribute to my list! Reply

  • Dana

    this is sensational, buddy. Reply

  • Aleisha

    This looks so tasty and best for the vacations! Where can I discover the Miyoko’s vegan butter in a Canada? Reply

    • Laura

      I have actually discovered it at Loblaws shops and at a regional organic food shop too.
      – L Reply

  • Anya

    What a sensational dish!!! Thank you. Reply

  • Maude

    Pinned it for later on as it sounds simply incredibly tasty. Thanks! Reply

  • Allison

    What a sensational dish! I enjoy your vacation dishes page- I’m having a difficult time choosing what to produce a supper celebration tomorrow. All of it looks so great and cozy.:-RRB- Reply

  • Elizabeth

    This was the by far hit of my 2019 10+ meal semi-gourmet vegan spread. I have actually currently had 2 member of the family require a repeat for this year (I do not duplicate much). In addition to being tasty, it was incredibly to be able to make the day previously– something I do a growing number of each year so I can in fact delight in a few of the day with visitors. Greatest suggestions. My sibling has actually asked me to double apples so I’ll attempt that next year for her, however I believe the ratio as is is completely strong. Thanks for another hit! Reply

  • Morgan

    Made it for thanksgiving and the non vegan method. It was amazing and the apples were an excellent addition. Had kids present so there was a corner we finished with simply marshmallows not the nuts. No big deal in the oven. Exact same temperature was great! Reply

  • Megan

    5 stars
    Made this today for thanksgiving and omg!! It was so great and will be a staple every year! Reply

  • Elise

    I made this dish for our mini Thanksgiving event, and it was amazingggg! Absolutely worth the time financial investment.
    For the sweet potato mix, I wound up utilizing ~ 1/4C vegan creamer (Forager) and a heaping tablespoon of cashew butter, however I make sure it would be tasty with complete fat coconut milk too!
    I’m certainly making this once again:-RRB- Thank you, Laura! Reply

  • Ali

    5 stars
    The rosemary walnuts are definitely remarkable and might be a nut appetiser by themselves! Every part of this is tasty and eagerly anticipating all of it coming together today for our Thanksgiving supper– thanks for the make ahead suggestions. I saw you share this on your Instagram and right away wished to attempt it. I did utilize Irish butter as I can have that with my dairy allergic reaction however otherwise followed the dish precisely. Thank you! Reply

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