This Skinny Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Thanksgiving is just around the corner and I’ve already gotten my Gluten Free Vegan Pumpkin Pie recipe ready, my GF Vegan Meatloaf recipe done and waiting, and my Vegan GF Shepherd’s Pie begging to be eaten. It’s now time for a divine vegan and gluten free sweet potato side dish. Two words: mind-blown.
It would be an injustice not to describe how you can make a perfectly healthy, delicious, comforting and low calorie sweet potato casserole. Yeah, I’m talking about this exact delicious Vegan Sweet Potato Casserole with Maple Pecan Topping friends.
Let’s start with the base. Delicious sweet potato that you’ve cubed, boiled and mashed. We all know that sweet potato in and of itself is a delicious and healthy starch, so my plan was to keep the defining nutritious qualities of this beautiful vegetable and highlight it in this casserole rather than hide it.
Next, I added some natural sweeteners to the mashed sweet potato, some almond milk, some vegan butter and some delicious fall seasonings of cinnamon and all spice.
Next? We scoop it into the casserole dish and set aside. If you made the maple pecan topping while the sweet potato was boiling, just sprinkle it on top right now. If not, let’s get right to it. We have pecans, almond flour, maple syrup and vegan butter coming together in a deliciously sweet crumble topping that will have to picking sweet bits and pieces off of the top of the casserole. The topping is gluten free and vegan, and is so delicious that I need to make it again on another recipe!
Did I mention that this was a healthy sweet potato casserole? Yes, we are still at healthy. The thing is, sweet potato is so naturally sweet that it only needs a few ingredients to enhance it, and transform it into a beautiful baked healthy sweet potato casserole with an addictive crumbly topping. Next, pop that casserole right into the oven for 30 minutes.
What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Above all, this really only takes 10 minutes of prep since the majority of the time is spent boiling the sweet potato and baking the casserole, so you can tick “easy peasy” off of your list. Giving you time to make all those other delicious Thanksgiving recipes you’re eyeing.
- Sweet Potatoes – are high in Vitamin A, betacarotene, dietary fiber and Vitamin C
- Coconut Oil – increases healthy cholesterol, high in healthy fats (MCTs) + so many other benefits
- Pecans – high source of energy, healthy fats and Vitamin E.
- Everything is natural – the almond meal, the almond milk, the maple syrup and all the other ingredients. You’ll get lots of delicious, nutrition whole foods for half the calories of regular sweet potato casserole!
YOUR QUESTIONS ANSWERED
Q: Can I make this sweet potato casserole ahead of time?
A: Yes! This casserole lasts for a good week in the fridge.
Q: How do I reheat this sweet potato casserole?
A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 degrees until heated through (about 15 minutes).
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Vegan Sweet Potato Casserole with Maple Pecan Topping
This Skinny Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!
Maple Pecan Topping
- 3 tablespoon maple syrup
- 6 tablespoons almond flour
- 1 1/2 tablespoon melted vegan butter
- 3/4 cup pecans, coarsely chopped
Sweet Potato Casserole
- 3.3 pounds sweet potato, peeled and cut into 1 inch cubes
- 3 tablespoons brown sugar
- 3 tablespoons maple syrup
- 1/4 cup unsweetened almond milk
- 6 tablespoons coconut oil or olive oil
- 6 tablespoons vegan butter, room temperature
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Maple Pecan Topping
- While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.
- Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
- In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
- When the sweet potato is finished boiling, drain and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.
- Bake for 30 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.
- This recipe is vegan and gluten free.
- *I used coconut flour in the video to show diversity. You can use almond flour or coconut flour if you desire. If you are not gluten free, feel free to use regular flour.
- HOW TO STORE
You can store this casserole in the fridge covered for up to a week. You could either use a casserole dish with a fitted cover, or cover the casserole with foil, or transfer to an airtight tupperware container.
If you try this Vegan Sweet Potato Casserole with Maple Pecan Topping please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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