Vegan Paleo Sweet Potato Casserole

Brighten up your meal with this sweet potato side, accented with tart cranberries.

Ingredients

  • 3 large sweet potatoes (3 pounds)

  • 1 1/2 cups fresh or frozen cranberries

  • 1 15 ounce can coconut milk, full fat

  • 1 tablespoon maple syrup (optional)

  • 1 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup whole almonds, coarsely chopped

  • 2 tablespoons shredded coconut

  • 1 teaspoon coconut oil

Preparation

  1. Heat the oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9x13 pan. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.

  2. In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.

Serving Suggestion

This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.

Nutritional Information

250 calories, 14 g. fat, 0 mg. cholesterol, 220 mg. sodium, 27 g. carbohydrate, 6 g. fiber, 4 g. protein