Vegan Sweet Potato Casserole
Searching for more meat-less Thanksgiving staples? Try our herby CBD mushroom gravy, infused roasted brussels sprouts, and garlic mashed potatoes. For more recipes that are just—perfect—for Turkey Day, download LEVO's collection of classic Holiday recipes here.
- 5 medium sweet potatoes, peeled and chopped
- 1/4 cup LEVO infused-vegan butter
- 1 cup unsweetened vanilla almond milk
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 tsp pink Himalayan salt
For the topping:
- 1/3 cup whole wheat flour
- 1/3 cup old-fashioned oats
- 1/4 cup brown sugar
- 3/4 cup pecans, chopped
- 2 tbsp LEVO infused-vegan butter
Pack LEVO Pod with a combined 2-3 tbsp of your flower of choice.
Add butter to the reservoir and set to Infuse for 170F for 2.5 hours.
Cook sweet potatoes in a large pot with enough water to cover. Bring to a boil then reduce heat to low and simmer for 15-20 minutes, or until tender.
Meanwhile, preheat oven to 350F and grease a baking dish.
Stir together all the topping ingredients in a mixing bowl until the mixture is crumbly.
Drain potatoes and place in a large mixing bowl. Add the vegan butter, almond milk, brown sugar, cinnamon, vanilla, and salt. Use a potato masher or electric beater to mash until the texture is smooth.
Spoon mixture into a prepared baking dish and sprinkle the topping over potatoes.
Bake for 30 minutes, or until sweet potatoes are bubbly and topping is browned.
Recipe created by Alyssa Nicole @lysssanicole.
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