Vegan Sweet Potato Casserole
Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole topped with a sweet and crunchy pecan crust.
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Servings: 8 people
Calories: 271kcal
Ingredients
Sweet Potato Casserole
- 6 cups cubed sweet potatoes, about 3 large potatoes
- ½ cup non-dairy milk, I used soy
- ¼ cup brown sugar
- 2 tablespoon vegan butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ teaspoon salt
Pecan Topping
- ¾ cup pecans
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ tsp salt
- 2 tbsp vegan butter, melted
Instructions
- Preheat the oven to 350 degrees F.
- In a large saucepan, bring 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into ½" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork.
- 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 or a wooden spoon. Transfer to a 2-quart casserole dish and spread evenly.
- To make the pecan topping, 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 crust is fully hydrated. The pecan topping should stick together when pressed between your fingers. If it is too dry, add one additional tablespoon of melted butter.
- Spread the pecan topping evenly over the sweet potato puree and bake for 20-30 minutes until topping is golden brown. Remove from heat and let cool 10 minutes before serving.
Video
Notes
Serving and Storing - Let cool 10 minutes before serving. Serve as a part of your holiday table alongside Vegan Meatloaf and Thanksgiving Stuffing. Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Make in Advance - The best way to make this recipe in advance is to make the potatoes and crumb topping separate. Refrigerate the potatoes overnight and store the crumb topping in a tightly wrapped container at room temperature. When you are ready to bake, spread the crumb topping over the potatoes and bake.
Frequently Asked Questions
- Can I make this recipe gluten free? For sure! Just use a 1:1 all-purpose flour. I've also had readers make the topping using almond and coconut flour.
- Can I use sweet potato puree? Yes. If you would like to save on time you can use sweet potato puree. You will need about 30 ounces of sweet potato puree for this recipe.
- Can I use something other than nuts for the topping? Yes! I've had readers substitute equal amount oats for the pecans with much success.
Nutrition
Calories: 271kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 419mg | Fiber: 4g | Sugar: 18g | Vitamin A: 14480IU | Vitamin C: 3.5mg | Calcium: 74mg | Iron: 1.3mg