A plant-based version of the classic Thanksgiving side dish. This Vegan Sweet Potato Casserole is made with rich and creamy coconut milk (you can also substitute any dairy-free milk if preferred) and topped with the most delicious crunchy maple butter pecan crumble. Not just for vegans, everyone will ask for seconds of this pecan-crusted sweet potato bake. The recipe is easy to make gluten-free, too!
2 quart baking dish such as an 8x8x2-inch baking dish
Food processor or mini processor
Oven
Ingredients
For the sweet potatoes:
6cupspeeled and cubed sweet potatoes(about 3 large or 4 medium)
½cupfull fat canned coconut milk or dairy-free milk alternative(see note)
2tablespoonspacked brown sugar
2tablespoonsmaple syrup
2tablespoonsvegan buttery spread
2teaspoonsvanilla extract
1teaspoonground cinnamon
¼teaspoonground nutmeg
½teaspoonsalt
For the pecan topping:
1cuppecan halves
½cupall purpose flour(see note)
¼cuppacked brown sugar
¼cupvegan buttery spreadsoftened (see note)
2tablespoonsmaple syrup
1teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonsalt
Instructions
Prepare the mashed sweet potatoes:
Preheat the oven to 350 degrees Fahrenheit.
Add cubed sweet potatoes to a large pot and cover with water. Bring to a boil and cook for 10 minutes, or until the sweet potatoes are soft. You should be able to easily pierce them with a fork. Drain and remove from heat.
Add coconut milk, brown sugar, maple syrup, vegan buttery spread, vanilla, cinnamon, nutmeg, and salt.
Use a potato masher to mash until the sweet potato mixture is smooth. (You can also puree the mixture in a food processor if preferred.)
Transfer the mashed sweet potato mixture to a 2-quart (8x8x2-inch) baking dish and set aside.
Prepare the pecan topping:
Add pecans, flour, brown sugar, vegan buttery spread, maple syrup, cinnamon, nutmeg, and salt to a food processor container.
Pulse 5-10 times, or until evenly mixed. The mixture should stick together when pressed between your fingers.
Spread the pecan mixture over the mashed sweet potatoes in the baking dish.
Bake the casserole:
Transfer the baking dish to the oven and bake for 40 minutes, or until the casserole is warmed through and the pecan topping is golden brown.
Remove the baking dish from the oven and cool for 10 minutes before serving. The topping will get crunchier as it cools.
Notes
Coconut milk note: Substitute any plain, unsweetened dairy-free milk substitute. I suggest full fat oat milk as a substitute.Flour note: Substitute whole wheat flour or 1:1 gluten-free flour if desired.Gluten-free option: Use 1:1 gluten-free flour instead of all purpose flour.Making ahead: Prepare the mashed sweet potatoes and add them to the baking dish without the pecan topping. Cover and store in the refrigerator for up to 2 days. On the day of, allow the mashed sweet potatoes to come to room temperature for 30-60 minutes. While you're waiting, prepare the pecan topping.Then, spread the pecan topping over the mashed sweet potatoes and bake according to the instructions.Storage: Cover and store leftovers in the refrigerator for up to five days.Reheating: To reheat leftovers, cover the baking dish with foil (this prevents the pecan topping from burning) and bake in a 300 degree Fahrenheit oven for 15 minutes, or until warmed through. You can also reheat in the microwave, but the pecan topping won’t be as crunchy.Nutrition facts are estimates only and based on a serving size of ⅛ of the casserole.