BEST EVER VEGAN SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
Thanksgiving is ONE week away! So much yes. Growing up it was my second favorite holidays (Christmas being first of course). I always woke up early to set the table (always my job that I took very seriously) and help my mom out in the kitchen. Pure bliss. My favorite dish then and now (besides dessert) was/is the sweet potato casserole. Back then we used candied yams, lots of butter, sugar, brown sugar and marshmallows. It’s no wonder why it was my favorite! It basically was a dessert in itself.
With that being said, I wanted to create a grown up, vegan version of my beloved childhood favorite dish. Trust me when I say….I created my new favorite thanksgiving dish. The best ever vegan sweet potato casserole with pecan crumble. I cannot wait to serve this up to my family next week.
THE EASIEST VEGAN SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
PREP TIME
30 mins
COOK TIME
30 mins
TOTAL TIME
1 hour
The best ever vegan sweet potato casserole with pecan crumble. Super easy to make, naturally sweetened with a delicious creamy base and a sweet & crunchy toasted topping. The perfect dish for the holidays!
Recipe type: vegan
Cuisine: Side dish
Serves: 8 servings
INGREDIENTS
3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes)
2 Tbsp vegan butter (or normal butter if not vegan)
¼ cup maple syrup
¼ cup unsweetened almond milk
3 Tbsp coconut sugar
½ tsp vanilla
Pinch of sea salt & cinnamon (optional)
Topping
1 cup pecans
⅓ cup AP flour (or flour of choice)
½ cup coconut sugar
4.5 Tbsp melted coconut oil
Pinch of sea salt cinnamon (optional)
INSTRUCTIONS
Peel and chop your sweet potatoes into medium size chunks.
Place in a large pot with water and a healthy pinch of sea salt.
Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
Preheat oven to 375 degrees.
Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed. Optional-add a handful of extra chopped pecans on top.
Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!
NOTES
* You can make this a day ahead of time. Keep sweet potato mixture and crumble separate. Heat up sweet potato mixture in the oven for 20 minutes or until heated through (since it will be cool from being in the fridge) and then add your crumble and cook until golden brown.