This Vegan Sweet Potato Casserole with Maple Pecan Topping is a fun twist that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil and it's a great make ahead recipe. It's sure to become a Thanksgiving staple in your home!
3.3poundssweet potatopeeled and cut into 1 inch cubes
3tablespoonssugarany kind works, brown sugar, cane or coconut sugar
3tablespoonsmaple syrupor agave nectar
1/4cupvegan milkany kind works
6tablespoonsoilany kind works such as olive oil or unrefined coconut oil
6tablespoonsvegan buttersoftened
1teaspooncinnamon
1/2teaspoonsea salt
Instructions
Casserole
Preheat oven to 350°F/180°C and prepare a 8x11 or 9x13 casserole dish. Set aside.
In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
When the sweet potato is finished boiling, drain and mash.
Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish.
Top with Maple Pecan Topping (below)
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. Enjoy!
Maple Pecan Topping
Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Video
Notes
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.