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Vegan Miso Butter Sweet Potato Casserole

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.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8

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 9x13 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
Keyword casserole, Easter, sides, spring, sweet potato