For the Sweet Potatoes:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
2. Wash and dry the sweet potatoes, then prick each one several times with a fork. Place them on the prepared baking sheet.
3. Bake the sweet potatoes in the oven for 50-60 minutes, or until they are tender and the skins are slightly wrinkled. You can check doneness by inserting a knife or skewer—it should glide in easily.
4. Once baked, let the sweet potatoes cool slightly, then remove the skins and mash the flesh in a large mixing bowl until smooth.
For the Casserole Mixture:
5. Prepare the date paste: In a small bowl, combine the dates with just enough warm water to cover them (about 1/2 cup). Let them soak for 5-10 minutes to soften, then blend them into a smooth paste using a food processor, blender, or immersion blender. If needed, add a little more water to help the blending process.
6. Add the date paste to the mashed sweet potatoes, along with the non-dairy milk, orange juice, vanilla extract,
cinnamon, nutmeg, and ginger.
7. Stir well to combine until the mixture is smooth and creamy. Taste and adjust seasoning, adding more cinnamon or nutmeg if desired.
For the topping (optional): If you want a crunchy topping, combine the chopped pecans or walnuts and shredded coconut (if using) in a small bowl. Sprinkle this topping evenly over the mashed sweet potato mixture in your casserole dish.
Baking:
8. Lightly grease a 9x9-inch casserole dish (or a similar-sized baking dish) with non-stick spray or line it with parchment paper. Transfer the sweet potato mixture to the dish, spreading it out evenly.
9. Reduce the oven temperature to 375°F (190°C) and bake the casserole for 25-30 minutes, or until the top is slightly golden and the casserole is heated through.
10. Remove from the oven and let cool slightly before serving.
Optional Garnish:
Top the casserole with extra chopped dates, a sprinkle of cinnamon, or a drizzle of unsweetened almond milk for presentation.
