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Ingredients
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
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
Ingredients
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
Directions
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.