Whole Food, Plant-Based Recipe Sweet Potato & Butternut Squash Casserole

Recipe courtesy of Chef Cara Santamaria, PPMNY Culinary Educator

Perfect for the holidays, but delicious year-round, this WFPB casserole has a crisp topping and creamy filling

Ingredients

  • 3 sweet potatoes, peeled and cubed

  • 2 cups butternut squash, peeled and cubed
  • 2 cups plant-based milk
  • ½ cup maple syrup (or date paste)
  • 1 tsp salt
  • 2 T cinnamon
  • 1 tsp nutmeg
  • 1 T vanilla extract
  • 1½ cups almond flour (or other flour)
  • 1 cup raw pecans, roughly chopped

Instructions

1. Preheat oven to 350°F.
2. In a large pot, boil sweet potatoes and butternut squash until fork tender. Remove from heat, drain and return to pot.
3. Add half (1 cup) of plant-based milk, half (¼ cup) of maple syrup, half (½ tsp) of salt, half (1 T) of cinnamon, half (½ tsp) of nutmeg, and vanilla extract.
4. Mash well to creamy consistency
5. Spoon mixture into baking dish.
6. In a large bowl, mix almond flour, remaining plant-based milk, remaining maple syrup, remaining salt, remaining cinnamon, remaining vanilla extract, and pecans. Mixture should be wet and clumpy.
7. Spread almond flour mixture over mashed sweet potato mixture.
8. Bake for 30 minutes, until top is golden brown.
9. Let cool for 10 minutes before serving.