Not Your Mother's Paleo Yam Casserole

Gluten-Free Diary-Free, Soy-Free Vegan Paleo Plant-Based

Recipe and photo courtesy of Lauren Chambers, @sofreshnsogreeeeen

Level: Medium

Prep Time: 0 min

Total Time: 60 min

Serves: 8-12

Description: 

A creamy, fluffy, non-dairy/gluten version of the traditional yam casserole with a crunchy pecan topping, lightly sweetened with maple syrup. The perfect side-dish to any holiday meal -- so good no-one will be able to guess how healthy it is!
 

Ingredients: 

  • 4 medium garnet yams (about 4 cups cubed)
  • 1 cup nutpods Pumpkin Spice Creamer
  • ¼ cup maple syrup
  • 2 tbsp vegan butter, such as Melt
  • 2 tbsp coconut butter or oil, melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

For the Topping:

  • 1 cup coconut flour
  • 1 cup raw pecans chopped
  • 1/2 cup pure maple syrup
  • 1/3 cup coconut oil, melted
  • 1 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp sea salt

 

Instructions: 

  1. Preheat oven to 325 degrees F.
  2. Bring a large stove-top pot filled with water to a boil and add peeled sweet potatoes. Cook over medium heat until soft (about 30 minutes). Transfer to a high-speed blender and add melted vegan butter and coconut butter, nutpods creamer, vanilla, maple syrup and spices. Blend until smooth. You can also transfer to a large mixing bowl and beat with egg beaters -- the choices is yours!
  3. Transfer to a 9x13 inch baking dish well greased with coconut oil
  4. In a small mixing bowl, combine topping ingredients together until evenly coated. Pour mixture on top of sweet potato base and bake in the preheated oven 30 minutes, or until the topping is lightly browned.
  5. Leftovers will last for up to a week in the fridge and pair wonderfully with a quinoa bowl and roasted veggies or baked tempeh. You can also top with coconut yogurt and almond butter for a sweet breakfast or snack/dessert.

    Category: Side Dishes

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