Description
A comforting and flavorful Vegan Sweet Potato Casserole featuring creamy mashed sweet potatoes blended with warm spices and topped with a crunchy butter pecan topping. Perfect for holiday gatherings or a wholesome side dish.
Ingredients
Scale
Sweet Potato Mixture
- 9 cups peeled and chopped sweet potatoes (about 4 large)
- 1 cup full fat coconut milk (from a can)
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Butter Pecan Topping
- 2/3 cup brown sugar
- 5 tablespoons vegan butter, softened to room temperature
- 1/2 cup all purpose flour or gluten free all purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Cook sweet potatoes: Add the sweet potatoes to a large pot, cover with water, and bring to a boil. Cook for 15 minutes until the potatoes are fork tender. Drain, then return them to the pot or transfer to a large bowl.
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9 x 13 inch casserole dish.
- Mash sweet potato mixture: To the pot or bowl with cooked sweet potatoes, add coconut milk, brown sugar, vanilla extract, salt, cinnamon, and nutmeg. Mash with a potato masher or use a hand mixer until well combined and smooth.
- Assemble casserole: Spread the mashed sweet potato mixture evenly into the prepared casserole dish and smooth the top with a spatula.
- Prepare topping: In a medium bowl, combine brown sugar, vegan butter, flour, and salt. Mix with a spoon or your hands until moist crumbs form. Stir in the chopped pecans.
- Add topping and bake: Evenly sprinkle the pecan topping over the sweet potato layer. Bake in the preheated oven for 45 minutes, until the edges are bubbly and the topping is golden brown.
- Serve: Remove from the oven and serve immediately for a crunchy topping experience.
Notes
- The casserole is best served immediately after baking to maintain the crunchy topping, though the filling can be prepared ahead and chilled.
- To reduce sweetness, halve the brown sugar in the sweet potato mixture or replace 1/2 cup sugar with pure maple syrup, decreasing coconut milk by 1/2 cup accordingly.
- For a gluten free version, substitute the all purpose flour with gluten free flour or almond flour.
- Coconut oil can replace vegan butter in the topping; use softened but not melted coconut oil for best texture.
- Coconut milk can be substituted with almond, cashew, or soy milk for a lighter dish.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
