Vegan Sweet Potato Casserole (aka, Pie as a Side Dish)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the sweet potato "filling":8 Sweet Potatoes, washed1/4 Cup Soy Milk3 tsp Brown Sugar2 tsp Cinnamon1 tsp Nutmeg1/2 tsp AllSpice1/2 tsp VanillaFor the cobbler-like topping:1/2 Cup Whole Wheat Flour1/2 Cup Rolled Oats1/2 Cup Soy Milk1 TBSP Earth Balance1 tsp Brown Sugar1/5 tsp Salt2 tsp Baking Powder
Makes 8 Servings of roughly 1/2 cup each
Preheat the oven to 375
Wash the sweet potatoes and puncture each a few times with a fork. Microwave 4 of them for 10 minutes and then slice them in half and microwave for another 2-5 minutes or until softened.
Do the same with the other 4 sweet potatoes, and while those are cooking, scoop out the sweet potato from their skins (or remove the skins via your preferred method) and dump the insides into a large mixing bowl.
When the 2nd batch is done, do the same and add to the bowl.
Use a fork to mash the sweet potato until there are few chunks left. Add 1/4 cup of Soy Milk and mix it in and continue to mash. It should be fairly smooth now.
Add 3 tsp brown sugar and the spices (cinnamon, nutmeg, allspice, and vanilla) in the amounts listed here, or to taste. Mix thoroughly.
In a separate bowl, add the whole wheat flour and then cut in the 1 TBSP of Earth Balance (or just use your hands to mush the butter and flour together well) so that you are left with lots of teeny crumbs. Add the oats, 1 tsp brown sugar, and salt and baking powder and mix well. Add the 3/4 cup of Soy Milk in 1/4 cup increments (in case you don't need all of it) and mix until it has slightly-drier than usual dough-like consistency.
Spoon the sweet potato mixture into a round casserole dish. Top with the dough by pinching off little bits of the dough and dropping it on top of the sweet potato mixture until the surface is covered. You may still be able to see the sweet potato beneath the crumbles, but that is OK. It's more of a cobbler topping than something like a pie crust, so you aren't going to get 100% coverage.
Now pop it uncovered in the oven (preheated to 375 F) and bake for 30-50 minutes until the topping is browned and tastes "done" (ie, doesn't taste like raw flour)).
Number of Servings: 8
Recipe submitted by SparkPeople user KATJWINTER.
Preheat the oven to 375
Wash the sweet potatoes and puncture each a few times with a fork. Microwave 4 of them for 10 minutes and then slice them in half and microwave for another 2-5 minutes or until softened.
Do the same with the other 4 sweet potatoes, and while those are cooking, scoop out the sweet potato from their skins (or remove the skins via your preferred method) and dump the insides into a large mixing bowl.
When the 2nd batch is done, do the same and add to the bowl.
Use a fork to mash the sweet potato until there are few chunks left. Add 1/4 cup of Soy Milk and mix it in and continue to mash. It should be fairly smooth now.
Add 3 tsp brown sugar and the spices (cinnamon, nutmeg, allspice, and vanilla) in the amounts listed here, or to taste. Mix thoroughly.
In a separate bowl, add the whole wheat flour and then cut in the 1 TBSP of Earth Balance (or just use your hands to mush the butter and flour together well) so that you are left with lots of teeny crumbs. Add the oats, 1 tsp brown sugar, and salt and baking powder and mix well. Add the 3/4 cup of Soy Milk in 1/4 cup increments (in case you don't need all of it) and mix until it has slightly-drier than usual dough-like consistency.
Spoon the sweet potato mixture into a round casserole dish. Top with the dough by pinching off little bits of the dough and dropping it on top of the sweet potato mixture until the surface is covered. You may still be able to see the sweet potato beneath the crumbles, but that is OK. It's more of a cobbler topping than something like a pie crust, so you aren't going to get 100% coverage.
Now pop it uncovered in the oven (preheated to 375 F) and bake for 30-50 minutes until the topping is browned and tastes "done" (ie, doesn't taste like raw flour)).
Number of Servings: 8
Recipe submitted by SparkPeople user KATJWINTER.
Nutritional Info Amount Per Serving
- Calories: 219.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 313.1 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 6.3 g
- Protein: 4.9 g
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