Description
A creamy, comforting vegan sweet potato casserole topped with a crunchy, buttery pecan topping. Perfect for holidays or cozy family dinners, this plant-based dish balances sweet and warm spices with a crisp, nutty finish.
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
- Boil the 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 the water and transfer the potatoes back to the pot or into a large bowl.
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 inch casserole dish with vegan butter or oil to prevent sticking.
- Mash the Sweet Potato Mixture: To the pot or bowl with the cooked sweet potatoes, add the coconut milk, brown sugar, vanilla extract, salt, cinnamon, and nutmeg. Mash thoroughly with a potato masher or use a hand mixer until smooth and well combined.
- Spread Mixture in Dish: Evenly spread the sweet potato mixture in the prepared casserole dish and smooth the top with a spatula.
- Make the Butter Pecan Topping: In a medium bowl, stir together brown sugar, vegan butter, flour, and salt with a spoon until crumbly and moist. Using your hands if needed, incorporate the topping until crumb-like. Gently mix in the chopped pecans.
- Top and Bake: Evenly sprinkle the pecan topping over the sweet potato mixture. Bake in the preheated oven for 45 minutes until bubbly on the edges and the topping is golden brown.
- Serve: Remove from oven and serve immediately for best texture and flavor.
Notes
- The casserole is best served right away to keep the topping crunchy, but you can prep the filling in advance by chilling it in the dish, then add topping and bake when ready.
- To reduce sweetness, halve the brown sugar in the sweet potato mixture or substitute 1/2 cup maple syrup and reduce coconut milk by 1/2 cup.
- Make it gluten free by using gluten free all purpose flour or almond flour in the topping.
- You can substitute softened coconut oil for vegan butter in the topping if desired, but do not melt it.
- For a lighter dish, use almond, cashew, or soy milk instead of full fat coconut milk.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
