Vegan Sweet Potato Casserole
This vegan sweet potato casserole is a simple and delicious make-ahead Thanksgiving classic side dish or dessert. The sweet potato bake is topped with a delicious pecan streusel topping which is gluten-free, dairy-free, egg-free (without sacrificing flavor!).
Servings 6
Ingredients
- 2 pounds (900 g) sweet potatoes (about 3-4 large potatoes)
- 1/3 cup (70 g) coconut sugar or brown sugar
- 1/3 cup (80 ml) canned coconut milk (*see notes)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
Topping:
- 3/4 cup (100 g) gluten-free all-purpose flour (*see notes)
- 3 tbsp (40 g) coconut sugar or brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 3 tbsp (40 g) vegan butter or coconut oil (softened)
- 1 - 1 1/2 tbsp maple syrup (*see notes)
- 2/3 cup (75 g) pecans chopped
Instructions
- Watch the video in the post for easy visual instructions.First, peel and chop sweet potatoes into equal-sized chunks, about 1" (2.5 cm). Add them to a pot and cover with water. Bring to a boil and cook at medium heat for about 10-15 minutes (or until fork-tender). Drain, then and add them to a large bowl.
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 2-quart casserole dish with oil.
- Add, sugar, canned coconut milk, vanilla extract, cinnamon, nutmeg, and salt to the large bowl. Mash with either a potato masher or use an electric hand mixer. Taste the mixture and add more sugar if you prefer it sweeter.
- Transfer the sweet potato mixture to a casserole dish and smooth it out evenly with a spoon or spatula.
- In a medium-sized bowl, combine flour, sugar, cinnamon, and sea salt. Stir with a spoon, then add maple syrup, and vegan butter. Use a fork (or your hands) to combine the mixture until crumbs form. Also, stir in the chopped pecans.
- Top the sweet potato mixture with the streusel and bake uncovered for 30-35 min or until the crumbs start to turn golden brown. Serve and enjoy!
Notes
Video Of The Recipe:
- Coconut milk: If you want to use any other milk, I would suggest adding 2-3 tbsp of vegan butter or oil to the filling.
- Flour: You can use regular all-purpose flour if you aren't gluten-free.
- Maple syrup: Any other liquid sweetener is fine.
- Make it in advance: Prepare the filling and add it to the casserole dish. Cover and store in the fridge (e.g. overnight). You can prep the topping right before baking. Or prep both but keep it in separate bowls.
- You can use canned sweet potato puree to save time.
- If you want a slightly thicker, cohesive mash then you can either add less liquid to the mash or add an egg substitute to help bind the mixture. If you prefer it creamier, add more milk or vegan butter.
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition Facts
Vegan Sweet Potato Casserole
Amount per Serving
Calories
394
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
25
%
Carbohydrates
61
g
20
%
Fiber
8
g
32
%
Sugar
21
g
23
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.