Vegan Whipped Sweet Potato Casserole with Olivelle Sweet Cream Butter Olive Oil

Ingredients:

8 good sized Sweet Potatoes

Olivelle Sweet Cream Butter Olive Oil 

1/4 cup Oat Milk

2 tablespoons Light Brown Sugar

Kosher Salt, to taste

Optional: Steel City Salt Co Salted Caramel Sugar to top 

Directions:

Preheat the oven to 450 degrees F. Start by slicing off the ends of your sweet potatoes. This will make removing the skins easier later on after roasting. Rub each sweet potato with about a teaspoon of Olivelle's Sweet Cream Butter Olive Oil and salt before wrapping in foil. 

Once the oven is ready, slide your sweet potatoes on the middle rack and on a rack below place a baking sheet to catch any drippings. Roast your sweet potatoes for about 35 minutes or until tender. Remove from oven and let cool slightly. Once cool enough to handle, peel your sweet potatoes, place in a bowl and set aside. 

Whisk together your oat milk, 1 tablespoon Sweet Cream Butter Olive Oil, and brown sugar, set aside. 

Whip up your sweet potatoes into a soft mash using a hand mixer or stand mixer. (We used the Ankarsrum Original Assistent with the Dough Roller attachment). Pour the oat milk mixture over top of the sweet potato mash until well-combined & whipped. Transfer to a baking dish. 

Eat Now...

Sprinkle the top of the casserole with Steel City Salt Co's Salted Caramel Sugar & broil until the sugar has caramelized & created a nice crust. Serve immediately.

Or Later!

Planning on making this casserole a day in advance? Bake uncovered in a 300 degree oven for 25 minutes. Remove and sprinkle the top with the Salted Caramel Sugar before placing back in the oven on broil until the sugar has caramelized &. created a nice crust. Serve immediately.