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Almond Cow's Sweet Potato Casserole with homemade walnut pulp crumble

Sweet Potato Casserole

Time: 30-45 minutes

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!

Servings: 6-8


Sweet Potato Casserole

  • 6 medium sweet potatoes, cooked
  • ¼ 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

Walnut Pulp Crumble

  • ½ cup walnut pulp, drained (from walnut milk)
  • 1 tbsp coconut sugar
  • ½ tsp cinnamon
  • 2 tbsp vegan butter, melted
  • marshmallows, for topping


Step 1

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.

Step 2

For the walnut pulp crumble, add walnut pulp, coconut sugar, cinnamon, and vegan butter to a mixing bowl, and mix.

Step 3

Transfer to a baking sheet, and bake on 350F until crisp and crumbly (approx. 15-20 minutes). Set aside.

Step 4

Transfer sweet potato mixture to a baking dish, and bake until the sweet potato is warm enough to serve.

Step 5

When ready, add crumble layer on top, and then marshmallows on top of that. Bake on 350F until the marshmallows are crisp and golden.