Vegan Sweet Potato Casserole
A creamy and delicious vegan twist on the classic sweet potato casserole, topped with crunchy pecans.
Equipment
- Large Saucepan
- Casserole Dish
- Food Processor
- Oven
Ingredients
- 6 cups cubed sweet potatoes
- ½ cup non-dairy milk (soy is a great choice)
- ¼ cup brown sugar
- 2 Tbsp. vegan butter
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. salt
- ¾ cup pecans
- ⅓ cup all-purpose flour
- ¼ cup brown sugar (for the topping)
- ½ tsp. cinnamon (for the topping)
- ¼ tsp. salt (for the topping)
- 2 Tbsp. vegan butter (melted, for the topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large saucepan, bring about 8 cups of water to a boil. Peel and chop sweet potatoes into ½-inch cubes.
- Add sweet potatoes to boiling water and cook for about 10 minutes until easily pierced with a fork. Drain and cool for 10 minutes.
- In a mixing bowl, mash the sweet potatoes until smooth. Stir in non-dairy milk, brown sugar, melted vegan butter, vanilla extract, cinnamon, nutmeg, and salt until creamy.
- Pour the sweet potato mixture into a greased casserole dish and spread evenly.
- In a food processor, combine pecans, all-purpose flour, brown sugar, cinnamon, and salt. Pulse until finely chopped, then drizzle in melted vegan butter until clumpy.
- Spread the pecan topping over the sweet potato mixture.
- Bake for 20-30 minutes until the topping is golden brown.
- Allow to cool for 10 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.