Get ready to transform your dinner table with a mind-blowing vegan dish that proves plant-based cooking can be absolutely irresistible! This Vegan Brown Butter Sweet Potato Casserole is not just a side dish – it's a culinary experience that will have even the most dedicated meat-lovers begging for seconds. With a perfect balance of creamy sweet potatoes, nutty brown butter, and crunchy pecans, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups sweet potatoes, peeled and cubed
- 1/4 cup vegan butter
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup pecans, chopped
- Salt to taste
Instructions
- Begin by preheating your oven to 350°F (175°C). This will ensure that your casserole bakes evenly and thoroughly.
- Peel and cube the sweet potatoes into small, even pieces. Aim for about 1-inch cubes to ensure they cook uniformly.
- Place the cubed sweet potatoes in a large pot and cover them with water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let the sweet potatoes simmer for about 15 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork.
- While the sweet potatoes are cooking, prepare the brown butter. In a small saucepan, melt the vegan butter over medium heat. Stir frequently as it melts, and continue cooking until it turns a golden brown color and begins to smell nutty. This should take about 5-7 minutes. Be careful not to burn it.
- Once the sweet potatoes are cooked, drain them and return them to the pot. Add the brown butter, maple syrup, cinnamon, nutmeg, and a pinch of salt to the sweet potatoes.
- Using a potato masher or fork, mash the sweet potatoes until they reach your desired level of smoothness. You can leave some chunks for texture if you prefer.
- Transfer the mashed sweet potato mixture into a greased 9x13-inch baking dish, spreading it out evenly.
- In a small bowl, combine the chopped pecans with a drizzle of maple syrup and a pinch of salt. Stir well to coat the pecans.
- Sprinkle the pecan mixture evenly over the top of the sweet potato casserole.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This dish can be served warm as a side or a main dish.
- Enjoy your delicious Vegan Brown Butter Sweet Potato Casserole with family and friends!
Tips
- Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes with smooth skin for the best texture and flavor.
- Master the Brown Butter Technique: Watch your vegan butter carefully when browning. The line between perfectly nutty and burned is thin – remove from heat the moment it turns golden brown and smells fragrant.
- Texture is Key: For a rustic feel, leave some chunks when mashing. For a smoother consistency, use a hand mixer or food processor.
- Pecan Perfection: Toast the pecans briefly before adding to enhance their nutty flavor and add extra crunch.
- Make Ahead Friendly: You can prepare this casserole up to a day in advance and reheat in the oven before serving, making it perfect for holiday meals or meal prep.
- Customize Your Spices: Feel free to experiment with additional spices like ground ginger or a pinch of cardamom to make the recipe your own.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 0mg
