Sweet Potato Casserole

allergy friendly christmas dairy free gluten free holiday holiday recipes oat milk plant based milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Love and Lemons.

A classic for the holidays! This vegan dish is easy to make, healthy and a total crowd pleaser. It´s naturally sweet, dairy free, gluten free and allergy-friendly. The mashed sweet potatoes are made with creamy fresh oat milk from the NutraMilk that is full of health-boosting nutrients and then topped with a savory crunchy pecan, walnut and oats crust that is to die for! Enjoy!

INGREDIENTS

For sweet potatoes

  • 5 large sweet potatoes
  • 1 Tbsp. extra-virgin olive oil, more for drizzling
  • 1 1/4 cup oat milk or other plant-based mil made with the NutraMilk
  • 1 tsp. ground ginger
  • ½ tsp. sea salt
  • 1/8 tsp. black pepper
  • ½ cup fresh sage leaves

 For crumble topping

  • ⅓ cup whole rolled oats
  • ¼ cup pecans, more for garnish
  • ¼ cup walnuts, more for garnish
  • ½ garlic clove
  • 2 tsp. maple syrup
  • 1 tsp. extra-virgin olive oil
  • ¼ tsp. dried thyme leaves
  • ¼ tsp. minced fresh rosemary
  • 1 tsp. sea salt
  • 1/8 tsp. black pepper

For oat milk (yields 1 quart /4 cups / 946 mL)

  • 1 cup (107g) oats
  • 1 quart (946ml) water
  • pinch of Pink Himalayan salt (optional)

INSTRUCTIONS

  • Start by making fresh oat milk with the NutraMilk:
    • Allow oats to soak for 30 minutes to 1 hour before preparing your oat milk.
    • Drain oats.
    • Place oats and salt in NutraMilk container.
    • Press Butter cycle, set for I minute.
    • Press Start.
    • Open the container lid, add the water. Replace lid.
    • Press Mix (do not change this default time).
    • Press Start.
    • Press Dispense and open spigot to fill your storage container.

     * I used oat milk I had previously made with the NutraMilk and had frozen in an ice cube tray.

  • Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8x11-inch baking dish, or similar, with olive oil.
  • Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
  • Make the crumble topping: In the NutraMilk, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.

  • Scoop the cooked sweet potato flesh out of the skins and place in the NutraMilk. Add the olive oil, oat milk, ginger, salt, and several grinds of pepper and process to combine. Spread the mixture into the baking dish.
  • Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.



Older Post Newer Post