Why is this Sweet Potato Casserole Chunky and Juicy?
Most sweet potato casseroles at Thanksgiving are overly sweet with marshmallows and candied pecans and blended into smooth puree. My Succulent Sweet Potato Casserole leaves the sweet potato, carrots and fruit in chunks, allowing each ingredient’s true flavor to shine. Very little sugar is added to this casserole, making it more healthy for you to eat. A naturally light version of this traditional dish should be welcome at your Thanksgiving dinner table to help your guests enjoy their food without feeling guilty or overly stuffed.
The juices from the fruit will create a delicious blend of fresh flavors with a hint of spices. Your guests will love this dish warm and you will be happy if there are any leftovers, as it might be even more tasty the next day cold. I love eating leftover Succulent Sweet Potato Casserole straight from the Tupperware container, but please keep this confession between us.
I developed this recipe over the years based on a yummy dish made by my mother on holidays. I never had a written recipe. For the past 30 years, I’ve made a sweet potato casserole from scratch. Some years I have added a few root vegetables, which on the whole work well in this dish. One year I even tried adding Belgian endives to my sweet potato casserole, but did not love the combination. This year I wrote down this vegan recipe to share with you.
As it turns out this dish actually resembles a Jewish dish called tzimmes traditionally made on holidays and special occasions. My memories of these family meals while growing up make this Succulent Sweet Potato Casserole a must for Thanksgiving and other holidays.
You can add other vegetables or fruit, even some regular potatoes if you like. Pineapple, raisins, and candied ginger are among the tested ingredients you can add. Let your imagination inspire you to make your own version of sweet potato.
I hope you will enjoy this Succulent Sweet Potato Casserole and it becomes a part of your family’s traditions. Please share this recipe with your friends.
Succulent Sweet Potato Casserole (Vegan)
- 1500 g sweet potatoes
- 500 g apple peeled and cored
- 150 g apricots dried
- 250 g prunes pitted
- 300 g carrots
- 300 ml orange juice (preferably freshly squeezed)
- 200 ml water
- 80 g brown sugar
- 1 dash cinnamon ground
- 1 dash ginger ground
- 50 g butter (could be omitted or replaced with margarine in vegan version)
- 100 g walnuts or pecans (optional)
- Preheat oven to 180°C / 360°F
- Peel the carrots and sweet potatoes. Put the sweet potatoes, apples, dried apricots, and prunes in a 4 liter / 4 quart baking dish.
- Squeeze the orange juice and pour it over the ingredients in the baking dish. Sprinkle the ground cinnamon and ground ginger in the baking dish. Mix all the ingredients. Dot the top of the baking dish with the butter. Add enough water so that the liquid reaches about half way up the dish. If you are adding walnuts or pecans, chop them into small pieces before mixing them into the casserole dish with the other ingredients.
- Cover the baking dish and put into the oven. Cook about 45 minutes before uncovering the dish and continuing to cook the casserole for another 15 minutes or until the sweet potatoes and carrots are tender and brown. Don't overcook or it will become mushy.
- Taste and adjust the flavors. Serve and enjoy!