Not-Too-Sweet Sweet Potato Casserole

On Sundays, Rob and I love to cook big vegetarian feasts. They take all afternoon to make and usually include country-fried seitan steaks, mashed potatoes, cornbread, field peas or butter beans, sautéed kale, and my Not-Too-Sweet Sweet Potato Casserole. I wanted to share the casserole recipe because it’s delicious and very healthy for you; it contains no added sweeteners.

Not-Too-Sweet Sweet Potato Casserole

Ingredients:

4 pounds sweet potatoes
1 cup almond milk
2 tablespoons melted vegan butter
2 teaspoons smoked paprika
3/4 teaspoon salt

Topping:

3 cups finely chopped walnuts
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
3/4 teaspoon salt

Directions:

Heat the oven to 450 degrees and roast the sweet potatoes (whole, in their peels) until soft.

While they’re roasting, prepare the topping. Stir all the ingredients together in a small bowl and set aside.

When the sweet potatoes are done roasting, wait until they’re cool enough to handle, then peel them, place them in a large bowl, and mash them. Add the almond milk, melted butter, paprika, and salt and mix well.

Grease a 9×13-inch pan and spread the sweet potato mixture in an even layer. Top with the walnut mixture.

Bake at 350 degrees for 20 minutes or until the walnuts are toasted and the potatoes are warmed through.