Thanksgiving is a beautiful time for friends and family. It’s one of my favourite holidays, because of how much the day opens our hearts. Here is an easy Sweet Potato Casserole recipe on this Thanksgiving Day. Enjoy this vegan casserole and make your guests smile.
Ingredients
6 to 8 servings
For the Tofu and Marinade
• ½ pound firm tofu
• 5 large sweet potatoes
• 1 tablespoon extra-virgin olive oil, more for drizzling
• 1 1/4 cup almond milk, more if necessary
• 1 teaspoon ground ginger
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh sage leaves
Crumble Topping
• 2/3 cup whole rolled oats
• 1/2 cup pecans, more for garnish
• 1/2 cup walnuts, more for garnish
• 1 garlic clove
• 1 tablespoon plus 1 teaspoon maple syrup
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon minced fresh rosemary
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon black pepper
Instructions
Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9×13-inch baking dish with olive oil.
Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.
Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.