Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole topped with a sweet and crunchy pecan crust.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
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 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 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.
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