Sweet Potato Casserole with Nuts and Pepitas Recipe

Sweet Potato Casserole with Nuts and Pepitas

The sweet potato casserole gets a plant-based upgrade with crunchy nuts and pepitas.

Total Time1 Hour 50 Minutes
Yield
16 portions
DifficultéSimple

Sweet Potato Casserole with Nuts and Pepitas

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Fiber

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Submitted by

Vitamix

Ingrédients

⅓ tasse 85 g l'huile de noix de coco
½ cuillère à soupe fresh thyme leaves, stems removed, chopped
½ cuillère à soupe fresh rosemary, stems removed, chopped
1 ½ teaspoons chipotle chili powder
4 pound 1.75 kg Patate douce
65 ml (¼ tasse) 60 g Yogourt à la noix de coco
65 ml (¼ tasse) 60 g Lait de coco
1 lime zest
1/2 tasse 120 g pecans, raw, unsalted
1/2 tasse 120 g sliced almonds, raw, unsalted
1/2 tasse 120 g pepitas, raw, unsalted
1 cuillère à soupe Sel casher (facultatif), au goût
1 cuillère à soupe fresh lime juice, from zested lime, to taste

⅓ tasse 85 g l'huile de noix de coco
½ cuillère à soupe fresh thyme leaves, stems removed, chopped
½ cuillère à soupe fresh rosemary, stems removed, chopped
1 ½ teaspoons chipotle chili powder
4 pound 1.75 kg Patate douce
65 ml (¼ tasse) 60 g Yogourt à la noix de coco
65 ml (¼ tasse) 60 g Lait de coco
1 lime zest
1/2 tasse 120 g pecans, raw, unsalted
1/2 tasse 120 g sliced almonds, raw, unsalted
1/2 tasse 120 g pepitas, raw, unsalted
1 cuillère à soupe Sel casher (facultatif), au goût
1 cuillère à soupe fresh lime juice, from zested lime, to taste

⅓ tasse 85 g l'huile de noix de coco
½ cuillère à soupe fresh thyme leaves, stems removed, chopped
½ cuillère à soupe fresh rosemary, stems removed, chopped
1 ½ teaspoons chipotle chili powder
4 pound 1.75 kg Patate douce
65 ml (¼ tasse) 60 g Yogourt à la noix de coco
65 ml (¼ tasse) 60 g Lait de coco
1 lime zest
1/2 tasse 120 g pecans, raw, unsalted
1/2 tasse 120 g sliced almonds, raw, unsalted
1/2 tasse 120 g pepitas, raw, unsalted
1 cuillère à soupe Sel casher (facultatif), au goût
1 cuillère à soupe fresh lime juice, from zested lime, to taste

Preheat oven to 375°F (190° C).Wash sweet potatoes. Poke some holes in the center with a fork or skewer. Place in heated oven and roast until tender. About 1 hour.
While potatoes are cooking, place 2 ounces coconut oil in a small sauté pan or sauce pot. Add herbs and chipotle powder and gently heat until fragrant.
Place nuts and pepitas and remaining coconut oil into Vitamix container and secure the lid. Pulse gently on Variable 3, until nuts and pepitas are slightly crumbled. Do not turn them into paste. Remove from container and mix with half of the oil and herb mixture and reserve.
When potatoes are cooked remove them from oven and allow to cool for 10 minutes. When potatoes are cool enough to handle, use a paring knife to remove the skin (skins should be loose on potato and come off easily).
Cut peeled potatoes into rough chunks. Add potatoes, yogurt, milk, lime zest, and remaining herb and spice mixture to Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20–30 seconds or until just smooth, using the tamper to push ingredients toward the blades.
Taste mixture and adjust seasoning with salt and lime juice. Scrape mixture into a baking dish (about 9-inch x 13-inch). Sprinkle nut and pepita mixture over the top. Place in preheated oven and bake until heated through and nuts are beginning to brown about 30 minutes.
Nutrition Note:This plant-based twist on a classic casserole is both comforting and nutrient-packed. Sweet potatoes are naturally rich in fiber, beta-carotene, and potassium, supporting vision, immune function, and heart health. The addition of nuts and pepitas (pumpkin seeds) boosts the dish’s protein content and adds healthy fats, magnesium, and zinc, which are important for energy metabolism and immune support.

Preheat oven to 375°F (190° C).Wash sweet potatoes. Poke some holes in the center with a fork or skewer. Place in heated oven and roast until tender. About 1 hour.
While potatoes are cooking, place 2 ounces coconut oil in a small sauté pan or sauce pot. Add herbs and chipotle powder and gently heat until fragrant.
Place nuts and pepitas and remaining coconut oil into Vitamix container and secure the lid. Pulse gently on Variable 3, until nuts and pepitas are slightly crumbled. Do not turn them into paste. Remove from container and mix with half of the oil and herb mixture and reserve.
When potatoes are cooked remove them from oven and allow to cool for 10 minutes. When potatoes are cool enough to handle, use a paring knife to remove the skin (skins should be loose on potato and come off easily).
Cut peeled potatoes into rough chunks. Add potatoes, yogurt, milk, lime zest, and remaining herb and spice mixture to Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20–30 seconds or until just smooth, using the tamper to push ingredients toward the blades.
Taste mixture and adjust seasoning with salt and lime juice. Scrape mixture into a baking dish (about 9-inch x 13-inch). Sprinkle nut and pepita mixture over the top. Place in preheated oven and bake until heated through and nuts are beginning to brown about 30 minutes.
Nutrition Note:This plant-based twist on a classic casserole is both comforting and nutrient-packed. Sweet potatoes are naturally rich in fiber, beta-carotene, and potassium, supporting vision, immune function, and heart health. The addition of nuts and pepitas (pumpkin seeds) boosts the dish’s protein content and adds healthy fats, magnesium, and zinc, which are important for energy metabolism and immune support.

Preheat oven to 375°F (190° C).Wash sweet potatoes. Poke some holes in the center with a fork or skewer. Place in heated oven and roast until tender. About 1 hour.
While potatoes are cooking, place 2 ounces coconut oil in a small sauté pan or sauce pot. Add herbs and chipotle powder and gently heat until fragrant.
Place nuts and pepitas and remaining coconut oil into Vitamix container and secure the lid. Pulse gently on Variable 3, until nuts and pepitas are slightly crumbled. Do not turn them into paste. Remove from container and mix with half of the oil and herb mixture and reserve.
When potatoes are cooked remove them from oven and allow to cool for 10 minutes. When potatoes are cool enough to handle, use a paring knife to remove the skin (skins should be loose on potato and come off easily).
Cut peeled potatoes into rough chunks. Add potatoes, yogurt, milk, lime zest, and remaining herb and spice mixture to Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20–30 seconds or until just smooth, using the tamper to push ingredients toward the blades.
Taste mixture and adjust seasoning with salt and lime juice. Scrape mixture into a baking dish (about 9-inch x 13-inch). Sprinkle nut and pepita mixture over the top. Place in preheated oven and bake until heated through and nuts are beginning to brown about 30 minutes.
Nutrition Note:This plant-based twist on a classic casserole is both comforting and nutrient-packed. Sweet potatoes are naturally rich in fiber, beta-carotene, and potassium, supporting vision, immune function, and heart health. The addition of nuts and pepitas (pumpkin seeds) boosts the dish’s protein content and adds healthy fats, magnesium, and zinc, which are important for energy metabolism and immune support.