Vegan Sweet Potato Casserole
Vegan sweet potato casserole loaded with creamy smooth mashed sweet potatoes, warming spices, dairy-free butter, and a crisp pecan crumble topping. Perfectly balanced with sweet and savory flavors and ready in under an hour!
Servings 8
Ingredients
- 4 large sweet potatoes peeled and cubed
- ½ cup coconut milk or any non-dairy milk
- ¼ cup maple syrup
- 2 tbsp coconut oil or vegan butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Crumble Topping
- 1 cup pecans or walnuts roughly chopped
- ½ cup rolled oats
- ¼ cup brown sugar
- 2 tbsp coconut oil or vegan butter
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat the oven to 375°F and grease a 9x13” baking dish with vegan butter or coconut oil
- Set a large pot of water to boil and add the cubed potatoes. Cook until fork-tender, about 10 minutes. Drain and transfer cooked potatoes to a large mixing bowl.
- To the mixing bowl, add the coconut milk, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Mash the potato mixture with a potato masher or large fork until it reaches your desired consistency.
- Transfer the mashed sweet potato mixture to your prepared baking dish and spread it into an even layer
- In a medium-sized bowl, combine the crumble topping ingredients. Mix well to combine, then sprinkle this over your sweet potato mixture.
- Bake the casserole for 25-30 minutes until the top is golden brown and crisp
- Allow the casserole to cool for 5 minutes before serving