5.0 from 3 votes
Vegan Sweet Potato Casserole with Buttery Pecan Topping
A rich, velvety vegan sweet potato casserole recipe that’s got a touch of ginger, maple, and coconut milk with a buttery pecan topping. A simply perfect autumnal side that your Thanksgiving table has been longing for with bated breath.
Prep Time
9 mins
Cook Time
9 mins
Total Time
55 mins
Servings: 12
Calories: 397 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 lbs. sweet potatoes
- ⅔ cup coconut milk or other unsweetened plant-based milk
- 1 teaspoon molasses
- ⅓ cup brown sugar or coconut sugar
- 2 tablespoons maple syrup
- 6 tablespoons vegan butter room temperature
- 1 ½ teaspoons fresh ginger grated
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ¼ teaspoon ground cloves
- 1 teaspoon salt
Buttery Pecan Topping
- 6 tablespoons vegan butter room temperature
- ½ cup brown sugar or coconut sugar
- ¾ cup all-purpose flour or gluten-free flour
- ¼ teaspoon salt
- 1 ½ cups pecans roughly chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and cube the sweet potatoes. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to medium heat and cook for 12-15 minutes, or until the potatoes are fork-tender.
- While the sweet potatoes cook, get the pecan topping made. In a medium food mixing bowl, combine the room temperature vegan butter, brown sugar, flour, and salt. Mix until a crumbly texture forms. Stir in the chopped pecans until evenly distributed.
- Drain the potatoes and return them to the pot, or to a food processor if you have one. Add the plant-based milk, molasses, brown sugar, maple syrup, melted vegan butter, ginger, cinnamon, cardamom, coriander, cloves, and salt to the sweet potatoes. Mash until smooth and creamy.
- Transfer the mashed sweet potatoes to a lightly greased baking dish, spreading them evenly. Sprinkle the pecan topping evenly over the mashed sweet potatoes.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crisp.
Cup of Yum
Notes
- 🎶 I Want It That Way!
- 🎶
- For that perfect crunch, spread the crumble topping evenly over the smooth sweet potatoes. Make sure it’s well exposed to the heat; covering the dish with foil or placing a pan directly over it on an oven rack just above can lead to a soggy topping instead of the crispy goodness we want.
- 🌟 As If!
- 🌟
- Your casserole is ready when the edges start to pull away from the sides and the top is a lovely golden brown. Keep an eye on it; over-baking can dry out the filling and ruin that creamy texture.
- ⏰ Gotta Get It Done!
- ⏰
- Get ahead of the game by prepping the mashed sweet potatoes and crumble topping up to 3 days in advance. Store them separately, and just assemble before baking to save time and reduce holiday stress!
Nutrition Information
Calories
397kcal
(20%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.3g
Sodium
402mg
(17%)
Potassium
513mg
(15%)
Fiber
5g
(20%)
Sugar
23g
(46%)
Vitamin A
16537IU
(331%)
Vitamin C
3mg
(3%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 397
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Sodium | 402mg | 17% |
| Potassium | 513mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 16537IU | 331% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.