Sweet Potato Casserole
Thanksgiving isn’t complete without a Sweet Potato Casserole! Especially when it’s made with a walnut pulp crumble made from your Almond Cow , then topped with marshmallows. You don’t want to miss this!
PREP TIME: 20 MINS
SERVINGS: 6-8
Instructions
- Add cooked sweet potatoes, orange juice, vegan butter, coconut sugar, maple syrup, cinnamon, nutmeg, and ginger to a blender, and blend until smooth. Set aside.
- For the walnut pulp crumble, add walnut pulp, coconut sugar, cinnamon, and vegan butter to a mixing bowl, and mix.
- Transfer to a baking sheet, and bake on 350F until crisp and crumbly (approx. 15-20 minutes). Set aside.
- Transfer sweet potato mixture to a baking dish, and bake until the sweet potato is warm enough to serve.
- When ready, add crumble layer on top, and then marshmallows on top of that. Bake on 350F until the marshmallows are crisp and golden.
Ingredients
6 medium sweet potatoes, cooked¼ cup orange juice
½ cup vegan butter, melted
2 tbsp coconut sugar
2 tbsp maple syrup
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Sweet Potato Casserole: 6 medium sweet potatoes, cooked
Sweet Potato Casserole: ¼ cup orange juice
Sweet Potato Casserole: ½ cup vegan butter, melted
Sweet Potato Casserole: 2 tbsp coconut sugar
Sweet Potato Casserole: 2 tbsp maple syrup
Sweet Potato Casserole: 1 tsp cinnamon
Sweet Potato Casserole: ½ tsp nutmeg
Sweet Potato Casserole: ½ tsp ginger
Walnut Pulp Crumble: ½ cup walnut pulp, drained (from walnut milk)
Walnut Pulp Crumble: 1 tbsp coconut sugar
Walnut Pulp Crumble: ½ tsp cinnamon
Walnut Pulp Crumble: 2 tbsp vegan butter, melted
Walnut Pulp Crumble: marshmallows, for topping
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