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A fantastic looking vegan casserole made of sweet potato and pasta baked to perfection and taste too good. Sweet Potato Casserole is a healthy recipe as it is baked and gluten-free.
Ingredients For Sweet Potato Casserole:-
- One Large – Shallot(chopped)
- One To Two Tablespoons – Extra- Virgin Olive Oil
- One Heaping Cup – Sweet Potatoes(chopped)
- Two Cloves – Garlic(minced)
- 250 ML – Vegetable Broth
- Three-Fourth Cup – Light Coconut Milk
- Two Cups – Uncooked Pasta
- One Teaspoon – Spicy Brown Mustard
- One-Fourth Cup – Nutritional Yeast
- Four To Five – Sage Leaves(chopped)
- One Teaspoon – Maple Syrup
- Salt And Pepper To Taste
- Two Cups – Fresh Spinach Leaves(chopped)
- One-Fourth Cup – Scallions(chopped)
- One-Fourth To Half Cups – Gluten Free Breadcrumbs
- A Pinch Of Red Pepper Flakes
- In a saucepan heat the olive oil.
- Add the shallots with few pinches of salt and pepper. Cook until transparent.
- Now add the sweet potatoes, garlic, vegetable broth, and coconut milk. Cover and simmer until the potatoes are cooked and soft about fifteen to twenty minutes, Stirring occasionally.
- Cook your pasta as instructed on the packet, reserving some pasta water before draining. Keep aside.
- In the sweet potato mix, stir in the spicy brown mustard, nutritional yeast, sage, and maple syrup. Add more salt and pepper.
- Transfer the mixture to a high-speed blender and blend until smooth, Taste and adjust. Add some of the starchy pasta water to thin it out if it is too thick.
- Place the spinach in a large bowl and scoop the hot pasta noodles on top. Mix the sweet potato sauce, thining with more pasta water if needed.
- Place in a baking dish. Top with the scallions, a sprinkle of breadcrumbs, pinches of salt, pinches of red pepper flakes, and a drizzle of olive oil.
- Bake in a 350 degrees F in an oven for at least twenty minutes uncovered until the top is brown and crusty.
- Sweet potato casserole is ready to serve.
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