Sweet Potato Casserole with Apples & Crunchy Rosemary Walnuts


3 lbs sweet potatoes, about 3 large cone #3
⅓ cup orange juice
⅓ cup coconut milk OR cashew cream OR non-dairy creamer of choice
1 tablespoons vegan butter
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
sea salt and ground black pepper, to taste

1 ½ cup walnut halves, chopped
1 tablespoon chopped fresh rosemary (1-2 sprigs)
1 tablespoon avocado oil
1 tablespoon maple syrup
sea salt and ground black pepper, to taste
2 large apples sliced cone #4
2 tablespoons maple syrup


In  11 inch skillet cook sweet potatoes medium click low. While sweet potatoes are baking, in a food processor, combine the orange juice, plant milk, vegan butter, cinnamon, nutmeg, salt, and pepper. Pour mixture on  the  cooked sweet potatoes and mix well . Make the crunchy rosemary walnuts (preferably while the sweet potatoes are baking to save time). Spread the chopped walnuts in EOS and toast (at 325°F) for about 8-10 minutes, or until fragrant and golden brown. While walnuts are toasting, in a small bowl, stir together the rosemary, avocado oil, maple syrup, salt, and pepper. Pour the rosemary mixture over the top and carefully stir it in to combine with all of the chopped walnuts.
Sauté the apples. Heat a large skillet over medium heat. Melt the vegan butter in the skillet and spread it around. Add the apples and maple syrup to the pan and stir. Cook the apples for 10 minutes, or until softened and lightly browned on the edges, stirring here and there. Set aside.
Assemble the vegan sweet potato casserole! Top the sweet potatoes with the sautéed apples in an even layer. Then, top the apples with the crunchy rosemary walnuts.

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