Vegan Sweet Potato Casserole
Total Time
1 hour and 30 minutes
Prep Time
20 minutes
Cook Time
1 hour and 10 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
8 servings
- 2 1/2 pounds yams or sweet potatoes (organic is best especially when leaving the peel on)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ancho chile powder (or use smoked paprika)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons coconut sugar or brown sugar (optional)
- 1 tablespoon fresh rosemary minced
- 1 teaspoon orange zest
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 cup hot water
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Preparation
Step 1
Mix spices: Add cinnamon, allspice, coriander, ancho chile, salt, pepper, and coconut sugar together in a small bowl.
Step 2
Combine rosemary, orange zest, orange juice, maple syrup, coconut oil, hot water and 2 teaspoons of the spice mix.
Step 3
Wash the yams well, no need to peel! Slice the yams with a mandoline about 1/8 inch thick. Arrange yam slices in a 9×13 baking pan. One trick is making 5-6 stacks of the sliced yams and then arranging them fanned out sideways in the casserole dish (no need to oil it).
Step 4
Pour the orange coconut oil liquid evenly over the top of the yams. Sprinkle the remaining spices over the top.
Step 5
Cover the pan and bake in a preheated oven at 425°F for 30 minutes. Remove foil and bake for 30 minutes more until yams are melty tender and edges get slightly crusty.
Step 6
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