Vegetarian Sweet Potato Casserole

This Vegetarian Sweet Potato Casserole is a delicious comfort food that's perfect for holiday gatherings or a cozy family dinner. The sweet potatoes are mashed and topped with a crunchy pecan and marshmallow topping that makes for a wonderful contrast in textures and flavors.

Ingredients:

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3-4 pounds total), peeled and cut into 1-inch cubes
• 1/2 cup unsalted butter, melted
• 1/4 cup milk (use almond milk for a vegan option)
• 1/4 cup packed brown sugar
• 2 large eggs, beaten (use flax eggs for a vegan option: 2 tablespoons flaxseed meal mixed with 5 tablespoons water)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

For the Topping:

• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1 cup mini marshmallows (optional—ensure they are vegan if needed)

Instructions:

1. Preparation

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.

2. Cook the Sweet Potatoes

Place the peeled and diced sweet potatoes in a large pot filled with salted water. Bring to a boil and cook until the sweet potatoes are tender, approximately 15-20 minutes. Drain well and return the sweet potatoes to the pot.

3. Mash the Sweet Potatoes

Using a potato masher or a hand mixer, mash the sweet potatoes until smooth. Add the melted butter, milk, brown sugar, beaten eggs (or flaxseed mixture if making a vegan dish), vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until everything is well combined.

4. Transfer to Baking Dish

Spread the sweet potato mixture evenly into the prepared baking dish using a spatula to smooth the top.

5. Prepare the Topping

In a medium bowl, combine the chopped pecans, brown sugar, flour, melted butter, and ground cinnamon. Mix until the ingredients are well blended and crumbly.

6. Add the Topping

Sprinkle the pecan mixture evenly over the sweet potato mixture in the baking dish. If you are using marshmallows, evenly distribute them on top of the pecan mixture.

7. Bake

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy. If you are using marshmallows, make sure to bake until the marshmallows are melted and golden.

8. Serve

Remove from the oven and allow to cool for a few minutes before serving. Enjoy your Vegetarian Sweet Potato Casserole warm.

Tips:

• For a less sweet casserole, you can reduce the amount of sugar in both the sweet potato base and the topping.
• If you want a vegan version, make sure to use plant-based butter, a milk substitute such as almond milk, flax eggs, and vegan marshmallows.
• This casserole can be prepared a day ahead and stored in the refrigerator. Let it come to room temperature for about 30 minutes before baking.

This Vegetarian Sweet Potato Casserole makes a wonderful addition to your meal, delivering a delightful balance of sweet and savory flavors. Enjoy!