We’ve come to one of my favorite dishes on the My Darling Vegan Thanksgiving tour. Yep, you’ve figured it out. A rich and creamy Sweet Potato Casserole with a crunchy pecan topping, this classic holiday dish is a must-have! Before we get into it, lets do a quick recap of what we’ve covered so far on this Thanksgiving tour.
So far, there has been:
- Pumpkin Cheesecake
- Apple and Sage Hazelnut Stuffing
- Individual Pot Pies
- And 100 more vegan Thanksgiving recipes!
I’ve got another week and a half of recipes coming your way, but before we get too ahead of ourselves, lets give a little love to my friend, the sweet potato.
Truth be told, I was NOT a fan of sweet potato casserole growing up. It was one of those Thanksgiving side dishes that remained untouched on my plate along with the dried-out turkey that I never understood why anyone liked, let alone created a holiday around. But, that is a whole other story.
After swearing off sweet potato casserole my entire childhood, I decided to give it another try at a vegan Friendsgiving I was part of years before I went vegan. As you can imagine how the story goes, I fell in love – hey, it’s not the first time I’ve fallen in love with food – with vegan sweet potato casserole.
How did something I disliked for SO long suddenly become SO good.
I’d like to believe it’s because vegan ALWAYS makes things better .
You’re going to love this vegan sweet potato casserole, a veganized version of the classic dish you grew up eating (or, if you’re like me, avoiding) on the holidays. The sweet potatoes are whipped up with vegan butter and non-dairy milk using an immersion blender for the creamiest richest sweet potato base. Then the creamiest richest sweet potatoes are topped with a sweet crunchy cinnamon-y pecan topping that is oh, so good. My friends, it tastes like candy.
I simply cannot make sense of how I ever disliking this wonderful, incredible, creamy, and delicious Thanksgiving side?
- 6 cups cubed sweet potatoes, about 3 large potatoes
- 1/2 cup non-dairy milk, I used soy
- 1/4 cup brown sugar
- 2 tbsp vegan butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup pecans
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp vegan butter, melted
Preheat the oven to 350 degrees F.
In a large saucepan, brings 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork.
While potatoes are cooking, prepare the pecan crust. Place pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the the crust is fully hydrated. Set aside.
Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with an immersion blender.
Transfer to a 2 quart casserole dish, top evenly with the pecan topping, and bake for 20-25 minutes until topping is golden brown.
Remove from heat and let cool 10 minutes before serving.
You may also like:
My Darling Vegan Newsletter