Vegan Sweet Potato Casserole with Buttery Pecan Topping
A rich, velvety vegan sweet potato casserole recipe that’s got a touch of ginger, maple, and coconut milk with a buttery pecan topping. A simply perfect autumnal side that your Thanksgiving table has been longing for with bated breath.
Servings: 12
Calories: 397kcal
Cost: $11
Equipment
- food processor (optional)
Ingredients
- 3 lbs. sweet potatoes
- ⅔ cup coconut milk or other unsweetened plant-based milk
- 1 teaspoon molasses
- ⅓ cup brown sugar or coconut sugar
- 2 tablespoons maple syrup
- 6 tablespoons vegan butter room temperature
- 1 ½ teaspoons fresh ginger grated
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ¼ teaspoon ground cloves
- 1 teaspoon salt
Buttery Pecan Topping
- 6 tablespoons vegan butter room temperature
- ½ cup brown sugar or coconut sugar
- ¾ cup all-purpose flour or gluten-free flour
- ¼ teaspoon salt
- 1 ½ cups pecans roughly chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and cube the sweet potatoes. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to medium heat and cook for 12-15 minutes, or until the potatoes are fork-tender.
- While the sweet potatoes cook, get the pecan topping made. In a medium food mixing bowl, combine the room temperature vegan butter, brown sugar, flour, and salt. Mix until a crumbly texture forms. Stir in the chopped pecans until evenly distributed.
- Drain the potatoes and return them to the pot, or to a food processor if you have one. Add the plant-based milk, molasses, brown sugar, maple syrup, melted vegan butter, ginger, cinnamon, cardamom, coriander, cloves, and salt to the sweet potatoes. Mash until smooth and creamy.
- Transfer the mashed sweet potatoes to a lightly greased baking dish, spreading them evenly. Sprinkle the pecan topping evenly over the mashed sweet potatoes.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crisp.
Notes
🎶 I Want It That Way!
For that perfect crunch, spread the crumble topping evenly over the smooth sweet potatoes. Make sure it’s well exposed to the heat; covering the dish with foil or placing a pan directly over it on an oven rack just above can lead to a soggy topping instead of the crispy goodness we want.
🌟 As If!
Your casserole is ready when the edges start to pull away from the sides and the top is a lovely golden brown. Keep an eye on it; over-baking can dry out the filling and ruin that creamy texture.
⏰ Gotta Get It Done!
Get ahead of the game by prepping the mashed sweet potatoes and crumble topping up to 3 days in advance. Store them separately, and just assemble before baking to save time and reduce holiday stress!
Nutrition
Calories: 397kcal | Carbohydrates: 49g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Sodium: 402mg | Potassium: 513mg | Fiber: 5g | Sugar: 23g | Vitamin A: 16537IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg