Spiced Sweet Potato Casserole with Pecans & Candied Ginger {Vegan} {GF}

I originally made this sweet potato casserole for Thanksgiving last year. This was by far the favorite of all of the sides I made (which included: Cashew Creamed Kale, Quinoa Cornbread and Maple Roasted Brussels Sprouts with Toasted Pecans & Dried Cranberries).

SweetPotatoCasserole

With the holidays just around the corner, I figured it was a good time to post about something with a little Thanksgiving-flair, that I never got the chance to post about. And if a Thanksgiving side is so good and loved, why wait until the holidays to serve it?

SweetPotatoCasseroleSweetPotatoCasserole

I was very excited that this sweet potato casserole was such a hit because I was honestly a little bit nervous about whether or not it would be accepted.  Most sweet potato casseroles that have graced my parent’s dining room have either been studded with marshmallows or crusted with brown sugar.  How does a health-freak compete with that?  By using the healthy alternatives that nature has given us like fresh fruit juice and spices!

SweetPotatoCasserole

Spiced Sweet Potato Casserole with Pecans & Candied Ginger {Vegan} {GF}

Ingredients

  • 3 large Sweet Potatoes
  • ¼ cup canned Light Coconut Milk
  • 2 tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ½ tsp ground Cloves
  • ½ tsp ground Ginger
  • Zest & Juice from one Orange
  • ½ cup Chopped Toasted Pecans*
  • 3 TBSP chopped Candied Ginger

Directions

Preheat your oven to 400°F.  Wrap your sweet potatoes in foil, place on a baking sheet and bake for 90 minutes or until they are soft (use an oven mitt to give them a little squeeze).  When they are done, take them out of the oven and let the cool for about 30 minutes or until you are able to handle them.

Place them in a bowl and mash them with a potato masher, or use a hand mixer and beat them until they are creamy.  Add in the coconut milk, spices, orange zest and juice and beat again until everything is combined.  Pour the mixture into a small casserole dish and top with pecans and candied ginger pieces.  Bake at 400°F for 10-15 minutes until heated through.

*To toast pecans, place on a baking sheet and bake at 350° for 5 minutes or until fragrant.

One thought on “Spiced Sweet Potato Casserole with Pecans & Candied Ginger {Vegan} {GF}

  1. Pingback: Vegan Thanksgiving Side Dishes | whole food runner

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s