Description
This Vegan Sweet Potato Casserole is a comforting and delicious holiday side dish made with mashed sweet potatoes, full fat coconut milk, warm spices, and a crunchy butter pecan topping. Perfect for vegan and gluten free diets, this casserole is baked until bubbly and golden, offering a delightful balance of creamy and crunchy textures.
Ingredients
Scale
Sweet Potato Mixture
- 9 cups peeled and chopped sweet potatoes (about 4 large)
- 1 cup full fat coconut milk (from a can)
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Butter Pecan Topping
- 2/3 cup brown sugar
- 5 tablespoons vegan butter, softened to room temperature
- 1/2 cup all purpose flour or gluten free all purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Cook Sweet Potatoes: Add the peeled and chopped sweet potatoes to a large pot, cover them with water, and bring to a boil. Cook for 15 minutes until the potatoes are fork tender. Drain well and return the potatoes to the pot or transfer them to a large bowl.
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch casserole dish to prevent sticking.
- Mash Sweet Potato Mixture: To the cooked sweet potatoes, add the coconut milk, brown sugar, pure vanilla extract, salt, cinnamon, and nutmeg. Mash thoroughly with a potato masher until smooth and well combined. Alternatively, use a hand mixer for an extra creamy texture.
- Spread Mixture in Dish: Spread the mashed sweet potato mixture evenly in the prepared casserole dish, smoothing out the top with a spatula.
- Make Butter Pecan Topping: In a medium bowl, combine the brown sugar, softened vegan butter, all purpose or gluten free flour, and salt. Stir with a spoon, then use your hands if needed to form moist crumbs. Fold in the chopped pecans thoroughly.
- Add Topping and Bake: Evenly sprinkle the pecan topping over the sweet potato mixture. Bake in the preheated oven for 45 minutes until the edges are bubbly and the topping is golden brown.
- Serve: Remove from the oven and serve immediately for best texture and flavor.
Notes
- Make ahead: Prepare the filling and spread it in the pan, cover and refrigerate until ready to bake. Add topping just before baking.
- Less sweet option: Reduce sugar in the filling to 1/2 cup or substitute with 1/2 cup pure maple syrup and reduce coconut milk by 1/2 cup.
- Gluten free substitution: Use gluten free all purpose flour instead of regular flour; almond flour is also an option.
- Butter substitute: Use softened, not melted coconut oil instead of vegan butter.
- Milk alternatives: Substitute full fat coconut milk with almond, cashew, or soy milk for a lighter dish.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
