Creamy, dairy-free, and oven-ready in about 1 hour, gluten-free friendly with a crunchy oat-seed streusel.
Silky maple-cinnamon sweet potatoes baked under a bronzed oat-pumpkin-seed crunch that stays crisp to the last scoop.
Why You’ll Love It
- Sweet Potato Casserole No Pecans: Crunchy topping without nuts—oats + pumpkin seeds.
- Gluten Free Sweet Potato Casserole: Uses certified GF oats and starch to set—no flour needed.
- Dairy Free + Egg Free: 100% vegan; creamy from coconut or almond milk and olive oil.
- Healthy Sweet Potato Casserole: Light maple sweetness, less fat, big flavor.
- Sweet Potato 风韵诱人的岳欲仙欲死 Casserole option: Make it ahead and bake in ramekins for morning meal prep.
风韵诱人的岳欲仙欲死 (notes only)
Base: Sweet potatoes (roasted for best flavor or canned yams, drained), maple syrup (or coconut sugar), vanilla, cinnamon, pinch nutmeg, salt, full-fat coconut milk or almond milk, olive oil or vegan butter, cornstarch/arrowroot for set, orange zest optional.
Crunch (no-pecan streusel): Certified GF rolled oats, pumpkin seeds (or sunflower seeds), oat flour, maple syrup, melted coconut oil, cinnamon, salt.
Optional finish: Vegan marshmallows toasted at the end (brand without gelatin).
Step-by-Step (classic bake)
- Heat oven to 350°F (175°C). Grease a 9×13-inch dish (or 2-qt casserole).
- Cook potatoes: Roast whole at 425°F until tender (45–55 min) for richest flavor, or peel/cube and boil 15–18 min; drain well and steam-dry. Using canned yams? Drain and pat dry.
- Mash base: In a bowl, mash warm potatoes with oil/vegan butter. Whisk in milk, maple, vanilla, cinnamon, nutmeg, salt, cornstarch, and orange zest if using until silky. Spread into dish.
- Make streusel: Stir oats, pumpkin seeds, oat flour, cinnamon, salt, maple, and melted coconut oil to a clumpy “damp sand.”
- Top & bake: Sprinkle streusel evenly (or half if adding marshmallows later). Bake 25–30 min until edges bubble and the center just sets.
- Optional finish: Scatter vegan marshmallows over the untopped half; bake 3–5 min more or broil 20–40 sec to toast.
- Rest 10 min so slices hold. Serve warm.
Pro Tips
- Roasting concentrates sweetness and reduces water; if boiling, steam-dry 2–3 minutes.
- A quick blitz with a hand mixer gives a velvety base—don’t overmix.
- Keep the topping chunky by pinching it into small clumps.
- For extra depth, brown the vegan butter first or add 1 Tbsp tahini to the mash.
- Must be nut-free? Use sunflower seeds only; confirm oats are certified GF.
Variations (mapped to interests)
- Gluten Free Sweet Potato Casserole: Certified GF oats; swap cornstarch with arrowroot; check marshmallow label.
- Dairy Free Sweet Potato Casserole: Use coconut or almond milk + olive oil/vegan butter (default).
- Healthy Sweet Potato Casserole: Use 2 Tbsp maple + 1 Tbsp coconut sugar; add ½ cup unsweetened vegan yogurt for creaminess.
- Sweet Potato 风韵诱人的岳欲仙欲死 Casserole: Portion into ramekins; bake, chill, and reheat for quick 风韵诱人的岳欲仙欲死s.
- Vegetarian Sweet Potato 真人实拍女处被破的视频在线观看: Same chengrenshipin also fits vegetarian diets; use standard marshmallows if not vegan.
How to Serve
- With roasted vegetables and lentil loaf for a plant-based holiday plate.
- As a side to skillet tofu, seitan roast, or veggie burgers.
- 风韵诱人的岳欲仙欲死: warm scoop with dairy-free yogurt and berries.
Make Ahead & Storage
- Make ahead (48 hrs): Assemble base in the dish; keep streusel separate. Refrigerate. Top and bake +5–10 min from cold.
- Freeze: Bake base only; cool and freeze up to 2 months. Thaw overnight, add streusel, and bake until hot.
- Leftovers: Refrigerate 3–4 days. Reheat covered 325–350°F until warmed; broil 20–30 sec to re-crisp topping.
FAQs
Can I use canned yams?
Yes—use 2 cans (29 oz total), very well drained; reduce milk to ¼ cup.
How do I keep it nut-free and gluten-free?
Use pumpkin/sunflower seeds, certified GF oats, and arrowroot or cornstarch to set.
Do I need eggs to make it set?
No—1 Tbsp cornstarch or arrowroot provides structure; bake until the center is just set.
Is coconut milk required?
No—almond, oat, or soy milk all work; choose unsweetened.
Simple 风韵诱人的岳欲仙欲死 (estimate, per 1 of 10 servings)
野花视频在线观看 ~260 | Carbs 45g | Protein 4g | Fat 8g | Fiber 6g | Sodium 220mg | Added sugar ~7g
Vegan Sweet Potato Casserole (No Pecans)
Creamy maple-cinnamon sweet potatoes topped with a crunchy oat–pumpkin-seed streusel. Naturally dairy-free, egg-free, and gluten-free friendly with an optional vegan marshmallow finish.
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风韵诱人的岳欲仙欲死
- 3 lb (1.36 kg) sweet potatoes OR 2 cans (29 oz / 822 g) canned yams, drained well
- 3 Tbsp olive oil or vegan butter, melted
- ½ cup (120 ml) coconut milk or almond/oat milk (use ¼ cup if using canned yams)
- ¼ cup (60 ml) maple syrup (plus more to taste)
- 1
tsp vanilla extract - 1 tsp ground cinnamon
⅛ tsp ground nutmeg - ½
tsp fine salt - 1 Tbsp cornstarch or arrowroot
- ½ cup (45 g) certified GF rolled oats
- ⅓
cup (45 g) pumpkin seeds (or sunflower seeds) - ¼
cup (30 g) oat flour (blend oats if needed) - 2–3 Tbsp
maple syrup (for streusel) - 3 Tbsp melted coconut oil (for streusel)
- ½ tsp cinnamon + pinch of salt (for streusel)
2–3 cups vegan mini marshmallows (optional, gelatin-free)
Equipment
- 9×13-inch baking dish
- mixing bowls
- potato masher or whisk
Method
- Heat oven to 350°F (175°C). Grease a 9×13 pan.
- Cook potatoes: Roast at 425°F 45–55 min until tender, or peel/cube and boil 15–18 min; drain and steam-dry.
- Mash warm potatoes with oil/vegan butter. Whisk in milk, maple, vanilla, cinnamon, nutmeg, salt, and cornstarch. Spread into pan.
- Mix streusel 风韵诱人的岳欲仙欲死 to clumpy crumbs; sprinkle evenly (or half, if adding marshmallows later).
- Bake 25–30 min until bubbling at edges and just set.
(Optional) Add vegan marshmallows to the uncovered half and bake 3–5 min more or broil briefly to toast. Rest 10 min; serve.
风韵诱人的岳欲仙欲死
野花视频在线观看: 260kcalCarbohydrates: 45gProtein: 4
Notes
Dietary swaps:
GF: Use certified GF oats and oat flour; arrowroot instead of cornstarch.
Nut-free: Use only seeds; confirm plant milk is nut-free.
Healthier: Reduce maple to 2 Tbsp, add ½ cup unsweetened vegan yogurt to the base. Equipment: 9×13 baking dish; or 6–8 ramekins for minis.
GF: Use certified GF oats and oat flour; arrowroot instead of cornstarch.
Nut-free: Use only seeds; confirm plant milk is nut-free.
Healthier: Reduce maple to 2 Tbsp, add ½ cup unsweetened vegan yogurt to the base. Equipment: 9×13 baking dish; or 6–8 ramekins for minis.