Vegan Sweet Potato Casserole
This Vegan Sweet Potato Casserole is simple to make and tastes JUST like the original that we all grew up enjoying!
Servings: 6 -8 servings
Ingredients
For the Sweet Potato Mash:
- 4 pounds of sweet potatoes ends up being about 4 large sweet potatoes, peeled and roughly chopped into cubes
- 3 tablespoons of vegan butter can sub for coconut oil as desired
- 2 tablespoons of maple syrup
- 3 tablespoons of packed brown sugar light or dark
- 3 tablespoons of plant based milk
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ⅛ teaspoon of salt
For Pecan Topping:
- 1 ½ cups of pecans whole or chopped
- 1 tablespoon of vegan butter or coconut oil
- 2 tablespoons of maple syrup
- dash of cinnamon
Instructions
- Place the sweet potato chunks in a large pot and fill with water until the sweet potatoes are completely covered. Place over high heat, bring water to a boil, and then reduce heat so that the water is at a steady simmer. Simmer for 10-15 minutes or until the sweet potatoes are very tender.*
- Pre-heat the oven to 375 degrees F. Lightly grease a casserole dish (about 9x13) and set aside.
- In the meantime, prepare the pecans by toasting them in a skillet over medium-high heat. Toss frequently and let them toast for about 5 minutes but be sure not to let them burn at all.
- To the pecans, add the butter, maple syrup, and cinnamon. Stir to coat the pecans and let toast for an additional minute. Remove from heat and set aside to cool a bit.
- Once the sweet potatoes are fork tender, drain and add them to a large bowl along with the vegan butter, maple syrup, brown sugar, milk, cinnamon, nutmeg, and salt. Using a potato masher or hand mixer, mash the potatoes so that everything is combined and very few potato chunks remain.
- Spoon the sweet potato mash into the casserole dish and smooth it out so that it's even. Top with the pecans spread evenly out across the casserole.
- Bake for 17-20 minutes.
- Let cool just slightly and ENJOY!!!
Notes
*this part can easily be done a day in advance and then you can store the potatoes in the fridge until you're ready to bake the casserole. You can also make the whole casserole as written and simply wait to add the pecans until ready to bake.
