Nutrition
Calories: 258kcal | Carbohydrates: 32.1g | Protein: 6.3g | Fat: 10.9g | Fiber: 3g
This is the creamiest vegan sweet potato casserole ever, because of extra firm silken tofu! It also has the classic buttery brown sugar and pecan crust on top!
Servings
Ingredients
Sweet Potato Filling
- 3 Sweet Potatoes, medium
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1 1/2 tsp Vanilla Extract
- 1/3 cup White Sugar
- 1/4 tsp Pumpkin Pie Spice
Topping
- 2 tbsp Vegan Butter
- 1/3 cup Light Brown Sugar
- 2 1/2 tbsp Flour
- 1/2 tsp Cinnamon
- 1/4 cup Pecans chopped
Instructions
Preparing the Sweet Potato Filling
- Pre-heat oven to 350 F (177 C).
- Boil of a pot of water.
- Peel and dice your potatoes into ~2" chunks. Throw in the boiling water for about 20 minutes, until fork tender.
- In a blender, blend cooked sweet potatoes and silken tofu until creamy.
- In a bowl, combine the sweet potato/tofu mixture with the sugar, vanilla, pumpkin pie spice.
Making the Topping
- Melt the butter in the microwave.
- In a small bowl, mix the melted butter, brown sugar, flour and cinnamon until well combined.
Assembly/Cooking
- Pour your sweet potato mixture into a smallish casserole dish.
- Crumble your brown sugar topping on top, disperse well, should mostly cover it.
- Sprinkle your chopped pecans on top.
- Cook in the oven for 45 - 50 minutes, until topping is kind of crumbly.
Equipment
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Notes
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PDV Sweet Potato Casserole
Did you make this recipe?Mention @proteindeficient.vegan
This is my twist on a classic sweet potato casserole! I add some blended silken tofu for a little protein, but it also adds some extra creaminess to the mashed sweet potatoes! I’m a firm believe in Sidesgiving (instead of Thanksgiving), because I’ve never like the mains. So, I try to add some protein in all of the side dishes, in ways that still taste amazing – you literally won’t be able to tell we added tofu here!
Ingredients
Sweet Potato Filling
- Sweet potatoes – I used 3 medium sized sweet potatoes for this.
- Extra Firm Silken Tofu – make sure you use silken tofu for this recipe. Regular tofu (firm/extra firm) will result in something very unpleasant because it has a completely different texture and taste. Silken tofu can be found at most grocery stores and also online. There are two types – refrigerated and shelf-stable. I like to buy the shelf-stable brand Mori-Nu, specifically their Extra Firm Silken Tofu.
- Vanilla – I will likely never not add vanilla to sweet recipes!
- White sugar – I used white sugar for this. Brown sugar would also work. If you’re trying to reduce your sugar intake, I would still add some kind of sugar alternative to this if you want that classic sweet potato casserole taste.
- Pumpkin pie spice – just because 🙂
Topping
- Vegan butter – I used Miyokos when I made it, but any vegan butter will work!
- Brown sugar – a must have!
- Flour – I used all-purpose flour, but a gluten-free flour option should work fine as well!
- Cinnamon
- Chopped pecans – I really like the texture the pecans add to the sweet potato casserole, but if you have an allergy, it will still taste great without them!
Directions
Preparing the Sweet Potato Filling
- Pre-heat the oven to 350 F (177 C).
- Boil of a pot of water.
- Peel and dice the sweet potatoes into ~2″ chunks.
- Throw the diced sweet potatoes in the boiling water for about 20 minutes, until fork tender.
- In a blender, blend cooked sweet potatoes and silken tofu until creamy.
- In a bowl, combine the sweet potato/tofu mixture with the sugar, vanilla, and pumpkin pie spice. You can do this by hand or with a hand/stand mixer.
Making the Topping
- Melt the butter in the microwave-safe container.
- In a small bowl, mix the melted butter, brown sugar, flour and cinnamon until well combined. I just do this by hand.
Assembly/Cooking
- Pour the sweet potato mixture into a smallish casserole dish, and spread it out evenly.
- Crumble the brown sugar topping on top. There should be enough to completely cover your sweet potatoes.
- Sprinkle the chopped pecans on top.
- Cook in the oven for 45 – 50 minutes, until the topping is kind of crumbly!
Silly Little Haiku
Three sweet potatoes
I enjoy hiding tofu
Brown sugar topping
Author
Protein Deficient Vegan
