Description

This Vegan Sweet Potato Casserole is a cozy and heartwarming dish perfect for any occasion. Featuring tender mashed sweet potatoes blended with coconut milk and aromatic spices, topped with a crunchy pecan, oat, and coconut oil crumble, this casserole offers a delightful balance of creamy and crunchy textures. Naturally sweetened with maple syrup and brown sugar, it’s a wholesome and comforting treat that everyone will love.

Ingredients

Scale

Main Ingredients

4 cups sweet potatoes, peeled and cubed
1/2 cup coconut milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping

1 cup pecans, chopped
1/4 cup brown sugar
1/4 cup rolled oats
1/4 cup coconut oil, melted

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Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
Cook sweet potatoes: Boil the peeled and cubed sweet potatoes in water until they are tender and soft enough to mash, typically about 15-20 minutes.
Mash potatoes: Drain the cooked sweet potatoes well and transfer them to a large bowl. Mash them until smooth and creamy.
Mix flavors: Add coconut milk, maple syrup, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix thoroughly to combine all the flavors evenly.
Prepare baking dish: Spread the sweet potato mixture evenly in a baking dish, smoothing the top for the base layer of the casserole.
Make topping: In a separate bowl, combine the chopped pecans, brown sugar, rolled oats, and melted coconut oil. Mix until the topping is well blended and crumbly.
Add topping: Evenly spread the pecan mixture over the sweet potato layer, creating a crunchy topping for the casserole.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crisp.
Cool and serve: Remove the casserole from the oven and let it cool slightly before serving to allow flavors to set and ensure it’s ready to enjoy.

Notes

You can substitute maple syrup with agave nectar or date syrup for a different natural sweetener.
For an extra crunch, toast the pecans lightly before mixing them into the topping.
This casserole can be made ahead and reheated before serving.
Use light coconut milk if you prefer a lighter dish.
Leftovers can be stored in the refrigerator for up to 3 days.