Vegan Sweet Potato Casserole
What I love most about this casserole is how versatile it is. You can enjoy it as a cozy morning treat, almost like a sweet potato breakfast casserole, or serve it alongside your favorite holiday mains.
Equipment
- Large pot
- Mixing Bowl
- Potato masher or fork
- Baking dish (9x13-inch)
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
For the Sweet Potato Base:
- 4 large sweet potatoes peeled and cubed
- 1/4 cup coconut milk or any plant-based milk
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
For the Topping:
- 1/2 cup pecans chopped
- 1/3 cup rolled oats
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
Step 1: Prepare the Sweet Potatoes
- Peel and cube the sweet potatoes into roughly 1–2 inch pieces. This ensures they cook evenly.
- Place them in a large pot and cover with water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the sweet potatoes are fork-tender, about 15–20 minutes.
- Pro Tip: Don’t overcook them! You want them soft enough to mash easily, but not falling apart in the water.
Step 2: Mash the Sweet Potatoes
- Drain the sweet potatoes and return them to the pot or a large mixing bowl.
- Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Mash everything together until smooth and creamy using a potato masher or fork.
- Pro Tip: For an extra silky texture, use a hand mixer on low for a minute. This makes the sweet potato base feel almost like a dessert, perfect for sweet potato vegan recipes.
Step 3: Prepare the Topping
- In a small bowl, combine chopped pecans, rolled oats, melted coconut oil, maple syrup, and cinnamon.
- Mix until the oats and nuts are evenly coated.
- Set aside while you assemble the casserole.
- Pro Tip: Toasting the pecans lightly in a dry pan for 2–3 minutes enhances their flavor—it really makes the topping pop.
Step 4: Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- Spread the mashed sweet potatoes evenly in your baking dish.
- Sprinkle the oat and pecan topping evenly over the sweet potato layer.
- Press lightly with the back of a spoon so the topping sticks a bit to the mash.
Step 5: Bake to Perfection
- Place the casserole in the preheated oven and bake for 25–30 minutes.
- You want the topping to be golden brown and slightly crisp.
- Remove from the oven and let it cool for 5–10 minutes before serving.
- Pro Tip: For an extra crunch, broil the casserole for 1–2 minutes at the very end—but watch it closely so it doesn’t burn!
Notes
Nutritional Value (per serving, approximate)
- Calories: 280
- Carbohydrates: 42g
- Protein: 3g
- Fat: 12g
- Fiber: 5g
- Sugar: 15g
- Vitamin A: 320% DV
- Vitamin C: 20% DV
- Calcium: 6% DV
- Iron: 8% DV