Recipe: Maple Pecan Sweet Potato Casserole (Gluten-Free + Vegan)

Just in time to have missed the holidays, here’s a holiday recipe! Maybe you’re late to celebrate something or other and this still applies. Or, maybe you hate black eyed peas and would rather bust a munch on this delish casserole on New Year’s Day, instead.

Ingredients

~2 lb. sweet potatoes (~4 medium or, in my case, two XXL), peeled and chopped into large chunks
1 c pecans
1/2 c gluten-free rolled oats
3/4 c full fat coconut milk from can
3 T coconut sugar
1 t + 2 1/4 t cinnamon
pinch + 3/4 t sea salt
1/2 t nutmeg
1 T ground flaxseed
1 T coconut oil, melted
1 T maple syrup
1/2 t vanilla extract

Instructions

  1. Place chopped sweet potatoes in large stock pot, cover with water, and bring to a boil. Boil about 20 minutes until easily pierced with fork.
  2. Meanwhile, put oats and pecans in a food processor and pulse a couple of times. You want to break them up a bit, not be a meal.
  3. In a medium bowl, stir together pecan/oat mixture, ground flaxseed, coconut oil, maple syrup, 1 t cinnamon, vanilla, and pinch of sea salt. Set aside.
  4. Preheat oven to 400°F.
  5. Once sweet potatoes finish boiling, strain through a colander and return them to pot. Top with coconut milk, coconut sugar, 2 1/4 t cinnamon, 3/4 t sea salt and nutmeg. Then, mash mixture with a potato masher.
  6. Transfer potatoes to an 8×8″ baking dish and top with maple pecan topping. Bake for 15-17 minutes, keeping an eye to ensure topping doesn’t burn.

Serves 8-10 as side dish.

Bummed Out Bailey Rating: 6/10
Rick-the-Meat-Eater Rating: 5/10

Tastes like a sweet potato.

Rick, a meat-eating husband

Adapted from Maple Pecan Sweet Potato Casserole.

More on Bummed Out Baker:
Recipe: Roasted Artichokes (Gluten-Free + Vegan)
Recipe: Cornbread Casserole (Gluten-Free + Vegan)
Recipe: Corn Risotto (Vegetarian)


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If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Best Damn Mashed Potatoes (Gluten-Free + Vegan)

Thanksgiving or, as we call it in my family, Franksgriffin, is comin’ in hot. We call it Franksgriffin cause one time we heard someone bungle “Thanksgiving” on live TV, or something, and then it just stuck. That was probably ten years ago.

Anyway! What’s an autumnal family and/or friends gathering without some stellar mashed potatoes?

please pardon unrelated olive oil spill

Ingredients

~8 gold potatoes
1 1/2 t sea salt, divided
3-4 cloves garlic, minced
dash of olive oil
4 T vegan butter (I like organic Earth Balance)
1/2 t black pepper, freshly ground
1/4 c fresh chives, chopped

Instructions

  1. In a large pot, cover potatoes with water. Bring to light boil over medium-high and add 1 t sea salt.
  2. Cover and cook for about 25 minutes, or until a butter knife slides easily in and out of center of a potato.
  3. While potatoes are cooking, sauté garlic in olive oil for about three minutes.
  4. Drain potatoes and place back in the hot pot, off heat, for one minute to evaporate any additional water.
  5. Careful not to over-mix, mash potatoes with a masher.
  6. Add butter, sautéd garlic, remaining sea salt, and black pepper and stir to combine. Taste potatoes and adjust as needed.
  7. Last, stir in chives.

Serves four.

Leftovers can be refrigerated for a few days. To reheat, put potatoes and a dash of vegetarian milk in a small pot on the stove over low. Stir until heated through.

Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: 8/10

I like my recipe better. There should be half a stick of salted butter for every potato.

Rick, a person who isn’t joking

Adapted from The Best Damn Vegan Mashed Potatoes.

More on Bummed Out Baker:
Recipe: Shepherd’s Pie
Recipe: Twice-Baked Potato Skins with Cheese Sauce
Recipe: Roasted Artichokes


Do you love Bummed Out Baker? Want to help keep it going? Support here. Your contribution means more to me than you’ll ever know.

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.