Vegan Sweet Potato Casserole

Our vegan sweet potato casserole is creamy, flavorful, and features a unique cashew-coconut milk sauce. It's the perfect side dish for your holiday table or any other special occasion.

Sweet potato casserole is a classic holiday side dish that can be made in many ways. Our vegan version is made with a luscious cashew-coconut milk sauce that adds a delectable richness and creaminess. It's the perfect side dish for any vegan or vegetarian gathering.

Prep time: 20 | Cook time: 30 | Serves: 6

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 1 can (14 ounces) unsweetened coconut milk
• 1 cup raw cashews, soaked for at least 4 hours
• 1/2 cup pure maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the sweet potatoes in a large bowl and add just enough water to cover them.
3. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the sweet potatoes are tender, about 15 minutes.
4. Drain the sweet potatoes and return them to the bowl.
5. In a blender, combine the coconut milk, cashews, maple syrup, cinnamon, nutmeg, salt, and cornstarch.
6. Blend until smooth and creamy.
7. Pour the cashew sauce over the sweet potatoes and stir to combine.
8. Pour the sweet potato mixture into a greased 9x13-inch baking dish and bake for 30 minutes, or until bubbly and hot.

Why It Works

• Soaking the cashews for at least 4 hours makes them soft and creamy, which results in a smooth and luscious sauce.
• Using unsweetened coconut milk gives the sauce a rich and creamy flavor without adding any unnecessary sugar.
• Adding a touch of cornstarch to the sauce helps to thicken it and give it a more satisfying texture.
• Baking the casserole for 30 minutes allows the sauce to set and the sweet potatoes to become tender and flavorful.