This vegan miso butter sweet potato casserole is the savory sister dish to thanksgiving we all needed. Creamed with warming spices and miso butter, this casserole is light and fluffy with some subtle savory notes.
I understand carrots are the chosen orange veggie to the Easter holiday. But I really wanted a savoryish sweet potato dish. And honestly? Miso butter sweet potato casserole has a nice ring to it.
This savory, but slightly sweek version of a thanksgiving classic is simple, can be prepped ahead, and a great addition to this Easter meal.
The sweet potatoes are peeled and then boiled in salted water until soft. Then it is mashed and combined with a spiced miso butter and milk of choice. After that? Just transfer to a baking dish and top with an almond crunch topping and bake at 350° for 45-55 minutes or until golden brown on top.
How to Make the Spiced Miso Butter
The miso butter comes together in just a couple minutes. Simply melt your butter and add the miso. Break up the miso and stir until it is in small bits. Once you have broken down the majority of your miso, grate in two cloves of garlic. After a minute, add your spices and nutritional yeast and toast that mixture until it smells fragrant.
Once you have your potatoes cooked through and your miso butter made you just mix and mash with a little bit of milk. Transfer to a 9×13 baking dish and top with the almond crunch top.
How to Make the Almond Crunch Top
The almond crunch top is way better than marshmallows. I said it. And it is very easy to bring together. Start by melting butter in a small saucepan. Add your brown sugar and mix together. In a separate bowl add your almonds, flour, cinnamon, pepper, salt, and oats and mix until combined. Pour over your butter mixture and stir until a crumble forms.
I hope you enjoy this recipe! I’m so excited for these Easter recipes! There is so much coming your way in these couple weeks before the holiday. If you make this recipe or any of the others in the following weeks be sure to tag me with @kitchencliffnotes or using the hashtag #kitchencliffnoterecipe on instagram.
Vegan Miso Butter Sweet Potato Casserole
Ingredients
Miso Butter Mash
- 4 lbs Sweet Potatoes peeled
- 1/2 cup Vegan Butter
- 2 Tbsp White Miso Paste
- 2 Tbsp Maple Syrup
- 2 cloves Garlic finely minced
- 1 tsp Cinnamon
- 1/4 tsp All Spice
- 1/4 tsp Ginger powder
- 1/4 tsp Black Pepper
- 1/8 tsp Nutmeg
- 2 tbsp Nutritional Yeast
- 1 cup Non-Dairy Milk I used Oat Milk
Almond Crunch Topping
- 2 cups Almond Flakes
- 1/2 cup Old Fashioned Oats
- 1 tsp Cinnamon
- 1/4 cup All Purpose Flour
- 1/4 tsp Black Pepper
- 1/2 cup Vegan Butter
- 1/2 cup Dark Brown Sugar
Instructions
To Make The Miso Butter Mash
- To make the miso butter mash: Bring a pot of salted water to a boil. Add the 4 pounds of peeled sweet potatoes and cook until you can pierce the potato with a fork. Drain and set aside while you make the miso butter.
- To your pot add the 1/2 cup of butter and heat until completely melted. Add your 2 Tbsp of white miso and begin to break it up with the butter into tiny pieces. This will get easier and more combined as the miso heats through.
- Once your miso is somewhat combined, add your two cloves of garlic and saute for an additional minute. Add your 2 tbsp of maple syrup after you have sweated the garlic.
- Now is time to add all the spices. Add your 1 tsp cinnamon, 1/4 tsp all spice, 1/4 tsp ginger powder, 1/4 tsp black pepper, 1/8 tsp nutmeg, and 2 tbsp of nutritional yeast to the pot. Stir your miso butter until you can begin to smell the spices.
- Add your sweet potatoes back in and toss to coat with the miso butter. Then, start mashing your sweet potatoes until they are all a consistent mash and have a somewhat fluffy texture to them. Add your 1 cup plant milk and stir to combine.
- At this time you want to begin to preheat your oven to 350°F. Grease a 9×13 inch pan with cooking spray. Pour your sweet potato mash into your baking dish and level out. Set aside while you make your topping
To Make The Almond Crunch Topping
- To a bowl add your 2 cups almond flakes, 1/2 cup old fashioned oats, 1 tsp cinnamon, 1/4 all purpose flour, and 1/4 tsp black pepper. Stir until all ingredients are evenly combined. Set aside while you melt your butter.
- In a small sauce pan, melt your remaining 1/2 cup of butter. Add your brown sugar and stir until combined. Pour your sugar and butter mixture over the almond mixture and stir until a crumble forms. Place an even layer over the top trying to completely cover the surface of your casserole.
- Place in the oven and bake anywhere between 45-55 minutes. You want to see the edges darken as well as your crumble topping. Serve and enjoy
