Description
This Vegan Sweet Potato Casserole is a delicious and comforting dish featuring mashed sweet potatoes blended with coconut milk and warm spices, topped with a crunchy vegan butter pecan topping. Perfect for holiday meals or year-round enjoyment, it is entirely plant-based and can be made gluten-free with a simple flour substitution.
Ingredients
Scale
Sweet Potato Mixture
- 9 cups peeled and chopped sweet potatoes (about 4 large)
- 1 cup full fat coconut milk (from a can)
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Butter Pecan Topping
- 2/3 cup brown sugar
- 5 tablespoons vegan butter, softened to room temperature
- 1/2 cup all purpose flour or gluten free all purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Cook Sweet Potatoes: Add the peeled and chopped sweet potatoes to a large pot, cover with water, and bring to a boil. Cook for 15 minutes until the potatoes are fork tender. Drain well, then transfer them back to the pot or a large mixing bowl.
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F and lightly grease a 9 x 13 inch casserole dish to prevent sticking.
- Mash Sweet Potatoes: To the pot or bowl containing the cooked sweet potatoes, add the coconut milk, brown sugar, vanilla extract, salt, cinnamon, and nutmeg. Mash the mixture with a potato masher until smooth and well combined. Alternatively, use a hand mixer for a creamier texture. Stir well to combine all ingredients evenly.
- Assemble Sweet Potato Layer: Spread the mashed sweet potato mixture evenly in the greased casserole dish and smooth the top with a spatula for an even surface.
- Make Butter Pecan Topping: In a medium bowl, combine the brown sugar, vegan butter, all purpose flour, and salt. Stir with a spoon, using your hands if needed, until moist crumbs form. Then fold in the chopped pecans ensuring they are evenly distributed.
- Add Topping and Bake: Evenly sprinkle the pecan topping over the sweet potato layer. Bake in the preheated oven for 45 minutes until the edges are bubbly and the topping turns golden brown.
- Serve: Remove the casserole from the oven and serve immediately to enjoy the contrast between the creamy sweet potatoes and crunchy topping.
Notes
- The casserole is best served immediately after baking to maintain a crunchy topping; however, you can prepare the filling in advance, spread it in the dish, cover, and refrigerate. Add the topping just before baking.
- To reduce sweetness, halve the brown sugar in the sweet potato mixture or substitute 1/2 cup pure maple syrup while reducing coconut milk by 1/2 cup.
- For gluten-free version, substitute the all purpose flour in the topping with gluten free flour or almond flour.
- Use softened (not melted) coconut oil as a substitute for vegan butter for a slightly different flavor and texture.
- Full fat coconut milk can be replaced with almond, cashew, or soy milk for a lighter casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
