Sweet Potato Casserole with Cinnamon Psyllium Topping

Forget marshmallow topping this year! Swap gooey, sticky sugar for spiced, crunchy pecans, oats and our ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber instead. Trust us, you won’t regret the switch. The rich, silky flavors of classic sweet potato casserole shine all the more in the lightened-up variation.

Potent and flavorful, our heat-tolerant probiotic strain offers a wealth of health benefits, supporting the immune system and digestive health with essential pre and probiotics and digestion-aiding herbs. Adding ORGANIC INDIA antioxidant-rich, anti-inflammatory Ceylon Cinnamon to the creamy sweet potato blend further enhances flavor and wellness benefits. We like to fold whipped aquafaba into the mix for extra fluffiness, but if you’ve got enough on your preparation plate, there’s no problem in leaving out that step. Your body will thank you for its healthy gut, and your taste buds will be delighted, either way.  

Vegan Sweet Potato Casserole with Cinnamon-Psyllium Topping

Serves 8-10

Ingredients:

For the casserole:

• Approximately 3 pounds sweet potatoes (about 3-4 large)
• ½ Cup aquafaba (liquid drained from canned chickpeas), optional
• ¼ cup pure maple syrup
• ¼ cup unsweetened plant milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoon ground ORGANIC INDIA Ceylon Cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• dash salt

For the topping:

• ½  to ¾  Cup pecans, chopped
• ¼ to ⅓ Cup coconut or brown sugar
• 1-2 Tablespoons ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber
• ½ Cup oats
• ¼ Cup flour of choice (almond, oat, whole wheat all work well)
• 2-3 Tablespoons olive or liquid coconut oil

Method:

1. Preheat oven to 400 degrees F. Scrub the sweet potatoes and puncture with a fork. Place the potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool slightly.
2. Scoop the cooked potatoes from the skin and place in a mixing bowl with the maple syrup, plant milk, vanilla, spices, and salt. Beat until smooth with an electric mixer, then transfer to a bowl.
3. Add the aquafaba to the mixer bowl and beat on high speed until foamy and beginning to form stiff peaks, about three to five minutes. Fold into the sweet potato mixture.
4. Prepare a 9-inch square baking dish or similar with cooking spray. Preheat the oven to 350 F.
5. Prepare the topping: Place the pecans, sugar, ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber, oats, and flour in the bowl of a food processor and pull to gently combine. Pulse a few more times will adding in the oil, until the mixture is moistened. Sprinkle evenly over the potato mixture.
6. Bake for 40 to 45 minutes. Serve warm.

Looking for more ways to use digestive-supporting psyllium? Try these Easy Psyllium Pancakes and Waffles.