Easy Vegan Sweet Potato Casserole
Ingredients
The sweet potato mixture
-
6
cups
peeled and cubed sweet potatoes
-
½
cup
full fat canned coconut milk or dairy-free milk alternative
-
2
tablespoons
packed brown sugar
-
2
tablespoons
maple syrup
-
2
tablespoons
vegan buttery spread
-
2
teaspoons
vanilla extract
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
salt
The pecan topping
-
1
cup
pecan halves
-
½
cup
all purpose flour
-
¼
cup
packed brown sugar
-
¼
cup
vegan buttery spread, softened
-
2
tablespoons
maple syrup
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350°F.
- Boil the cubed sweet potatoes in a large pot of water for about 10 minutes until soft.
- Drain the sweet potatoes and mash them with coconut milk, brown sugar, maple syrup, vegan butter, vanilla, cinnamon, nutmeg, and salt until smooth.
- Transfer the mashed sweet potatoes to a baking dish.
- In a food processor, combine pecans, flour, brown sugar, vegan butter, maple syrup, cinnamon, nutmeg, and salt, and pulse until mixed.
- Spread the pecan mixture over the mashed sweet potatoes.
- Bake in the oven for 40 minutes until warmed through and the topping is golden brown.
- Cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
365
Total fat
19g
Total carbohydrates
46g
Total protein
4g
Sodium
347mg
Cholesterol
0mg
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