This innovative and flavorful sweet potato casserole features a crispy sweet potato crust filled with a creamy cashew and Swiss chard mixture. A perfect dish for vegans or anyone looking for a healthy and delicious meal idea!
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Crust:
- 2 sweet potatoes (1 lb | 500 g), grated
- Olive oil, for greasing and spraying
- Salt, to taste
- Black pepper, to taste
For the Filling:
- 1 onion, chopped
- 1 tbsp smoked garlic
- 1 tbsp fresh thyme
- Salt, to taste
- 4 oz (100 g) Swiss chard (stems and leaves separated, chopped)
- 1.5 cups (7 oz | 200 g) soaked cashews
- 1 cup (7 oz | 200 ml) vegan heavy cream
- 3/4 cup (6 oz | 180 ml) water
- 1/2 tsp nutmeg
- 1 tbsp nutritional yeast
Directions
- Prepare the Crust:
- Preheat your oven to 410°F (210°C).
- Grease a cast-iron skillet or springform pan with olive oil.
- Press the grated sweet potatoes into the greased pan, forming an even crust.
- Spray the crust with oil and season with salt and black pepper.
- Bake in the preheated oven for 20 minutes.
- Sauté the Vegetables:
- Heat a lightly oiled pan over low heat and add the chopped onion. Sauté for 3 minutes.
- Stir in the smoked garlic, fresh thyme, and a pinch of salt.
- Add the chopped Swiss chard stems and sauté for another minute.
- Add the Swiss chard leaves and cook until wilted. Remove from heat and let the mixture cool.
- Prepare the Cashew Cream Filling:
- In a blender, combine the soaked cashews, vegan heavy cream, water, nutmeg, nutritional yeast, and salt. Blend until creamy and smooth.
- Stir the cooled Swiss chard and onion mixture into the cashew cream.
- Assemble the Casserole:
- Pour the creamy filling over the pre-baked sweet potato crust, spreading it evenly.
- Reduce the oven temperature to 375°F (190°C) and bake for 25 minutes, or until the filling is set and lightly golden.
- Serve:
- Allow the casserole to cool slightly before slicing and serving.
Serving Suggestions
- Pair with a fresh green salad or roasted vegetables for a complete meal.
- Serve warm as a main dish or a hearty side.
Cooking Tips
- Soak cashews in hot water for 20 minutes if you’re short on time.
- Make sure to squeeze excess moisture out of the grated sweet potatoes before pressing them into the pan for a firmer crust.
Nutritional Benefits
- Sweet Potatoes: High in beta-carotene, fiber, and vitamins A and C.
- Swiss Chard: Packed with antioxidants, vitamins K, A, and C, and a good source of magnesium.
- Cashews: Provide healthy fats, protein, and essential minerals like magnesium and zinc.
Dietary Information
- Vegan: Yes
- Gluten-Free: Yes
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; thaw and reheat in the oven at 375°F (190°C).
Why You’ll Love This Recipe
- A creative and delicious way to enjoy sweet potatoes and leafy greens.
- Creamy, rich filling balanced by the natural sweetness of the crust.
- Completely plant-based and packed with nutrients.
- Easy to make and adaptable to your favorite herbs and spices.
Conclusion
This Sweet Potato and Swiss Chard Vegan Casserole is a perfect combination of crispy, creamy, and savory. It’s a satisfying dish that’s ideal for meal prep, entertaining, or family dinners. Once you try this vibrant and healthy casserole, it’s sure to become a favorite in your recipe rotation!
FAQs
- Can I use regular heavy cream instead of vegan heavy cream?
Yes, if you’re not vegan, regular heavy cream can be substituted. - What can I use instead of Swiss chard?
Kale, spinach, or collard greens are excellent alternatives. - Can I prepare this casserole in advance?
Yes, assemble it ahead and bake just before serving for the best texture. - What if I don’t have nutritional yeast?
Use a small amount of grated vegan or regular cheese for a similar flavor. - How do I prevent the sweet potato crust from sticking?
Make sure to grease the pan well with olive oil. - Can I skip the cashews in the filling?
For a nut-free version, use silken tofu or soaked sunflower seeds. - Can I freeze the casserole after baking?
Yes, cool it completely, then wrap it tightly before freezing. - Can I add other vegetables?
Absolutely! Mushrooms, bell peppers, or zucchini would be great additions. - How do I make the crust crispier?
Bake the sweet potato crust for an additional 5 minutes before adding the filling. - Can I make this recipe oil-free?
Yes, use cooking spray or parchment paper to avoid sticking.