Sweet Potato Casserole

Sweet Potato Casserole

Sweet potato casseroles tend to be filled with tons of butter and milk which adds more fat to a healthy option. This sweet potato casserole is filled with some protein and is a much healthier choice!. Go ahead and try it!

Sweet Potato Casserole

Author Vegan Bajan


  • 5 large sweet potatoes
  • 1/4 cup almond milk unsweetened
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/8 tsp nutmeg
  • Topping
  • 1 cup roasted pistachios
  • 1 cup rolled oats
  • 1 tbs maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 banana


  1. Peel and cube the sweet potatoes, cook them in a pinch of salt for 10 minutes (or until fork tender), drain and return to pan.
  2. In a small measuring cup or bowl, whisk almond milk and lemon juice together. Then slowly mix in salt, cinnamon, vanilla, and nutmeg.
  3. Pour into potatoes and mash until creamy. Spoon into a casserole dish and smooth out the top.
  4. For the topping chop 1 cup of roasted, salted pistachios and place them in a small bowl.
  5. Mix the oats into the pistachios then stir in the salt and cinnamon mixture and stir in the maple syrup.
  6. Mash the banana into the crumb mixture and mix until there are no dry crumbs left.
  7. Carefully crumble the topping onto your casserole, being sure to cover as much of it as possible and bake in oven at 350 degrees for 25-30 minutes.

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