Layered Sweet Potato Casserole

If you’re looking for vegan casserole recipes for the Fall or vegan Thanksgiving recipes, you’ll love this one! I had lots of fun making it and enjoyed it throughout the week. As usual, it was perfect for meal prep!



This layered sweet potato casserole is smooth, slightly sweet, with lots of texture, and perfect for the holidays. The combination of chickpeas, apple, and pecans with the smooth sweet potato work so perfectly!



I went for a slightly healthier version and avoided the use of vegan mayo for the middle part, but you can definitely add some for a creamier texture. This vegan sweet potato casserole checks all the boxes to be the best side dish on the holiday table.



Details:


Yield: 9-10 servings

Prep time: 5 min

Cooking time: 60 min

Total time: 65 min


Ingredients:


Mashed sweet potatoes:

4 sweet potatoes

⅓ cup almond milk

½ tsp salt

1 tsp orange zest

½ tsp ground ginger

½ tsp ground cinnamon


Filling:

1 can chickpeas (15 oz)

1 apple

¼ cup pecans

½ tsp paprika

½ tsp cumin

¼ cup dill

½ tsp salt


Directions:

  1. Preheat the oven to 425F.

  2. Prick the sweet potatoes with a fork, place them on a baking dish or sheet, and put them in the oven. Bake for 45 - 55 minutes.

  3. Once the sweet potatoes are cooked, take them out of the oven and let them cool for a few minutes.

  4. Remove the skin and put the sweet potatoes in a large bowl. Mash them with a fork or a hand blender.

  5. To the mashed sweet potatoes, add almond milk, salt, orange zest, ground ginger, and ground cinnamon. Combine well.

  6. Rinse the chickpeas to remove excess sodium.

  7. Chop the apple into small pieces.

  8. Roughly chop the pecans.

  9. To a bowl, add the chickpeas and roughly mash them with a fork. Add the apple, pecans, paprika, cumin, dill, and salt. Mix well.

  10. In a baking dish, spread half of the mashed potatoes in one layer. Then the chickpea mixture, and finally one last layer of mashed potatoes. Top with extra pecans.

  11. Place the tray in the oven and bake for 15 min at 425F. That’s it! Serve it while it’s warm.

Notes:

  • Store in airtight containers for a week.

  • Add ¼ cup vegan mayo to the filling for a creamier version.


Approximate cost:


$12.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.


Nutrition:


*Sweet potatoes are mainly composed of carbs and fiber and relatively low in protein. They're an excellent source of beta carotene, vitamin C, and potassium. Sweet potatoes are also likely healthier than regular potatoes, they have a lower GI, more fiber, and large amounts of beta carotene. Also, they may have a variety of benefits, including improved blood sugar regulation and reduced oxidative damage.


*Chickpeas are high in protein and fiber, which makes them a filling food that may help lower appetite throughout the day. Chickpeas are an excellent source of protein with a variety of health benefits ranging from weight management and blood sugar levels to bone health.

The fiber in chickpeas is mostly soluble, meaning it blends with water and forms a gel-like substance in the digestive tract. This may help increase the healthy bacteria in your gut and prevent the overgrowth of unhealthy bacteria. And what’s more, they’re incredibly versatile, affordable, and convenient.



Did you try this easy sweet potato casserole recipe?


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