Ingredients and Weight: * Sweet potatoes: 4 pounds, peeled and cubed * Vegetable broth: 2 cups * Maple syrup: 1/2 cup * Nutmeg: 1 teaspoon * Ground cinnamon: 1/4 teaspoon * Salt: 1/4 teaspoon * Light coconut milk: 1 can (14 ounces) * Vegan butter: 1/4 cup, melted * Panko breadcrumbs: 1 cup * Pecans, chopped: 1/2 cup (optional)
Preparation Time: 20 minutes
Cooking Time: 1 hour
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. In a large pot, combine sweet potatoes, vegetable broth, maple syrup, nutmeg, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender. 3. Drain potatoes and return to pot. Mash until smooth. 4. Add coconut milk, butter, panko breadcrumbs, and pecans (if using). Stir until well combined. 5. Pour mixture into a 9x13 inch baking dish. 6. Bake for 30-35 minutes, or until casserole is set and golden brown on top.
Nutritional Information: * Calories: 250 per serving * Protein: 4 grams * Fat: 10 grams * Carbohydrates: 40 grams * Fiber: 8 grams
Dish Characteristics: * Creamy and flavorful * Sweet and savory balance * Warm and comforting * Perfect for a festive occasion
User Comments: * "This casserole is absolutely delicious! It's so creamy and flavorful, with just the right amount of sweetness." - Sarah * "I love that this recipe is vegan, but it doesn't sacrifice any of the flavor or texture. It's a perfect crowd-pleaser." - Emily * "This is the best sweet potato casserole I've ever had. It's a perfect fall or winter dish." - Mark
Special Precautions and Tips: * For a smoother casserole, use an immersion blender to puree the sweet potatoes after mashing. * To make the casserole ahead of time, bake it according to the instructions and let it cool. Refrigerate for up to 3 days, then reheat before serving. * If you don't have panko breadcrumbs, you can use rolled oats or crushed crackers instead.