Vegan Sweet Potato Casserole with Pecan Topping
Vegan Sweet Potato Casserole with Pecan Topping. Perfect for the holidays and tastes just as great as the classic! The pecan topping is delicious, and no one will guess this recipe is completely vegan!
Equipment
Ingredients
Sweet Potato Casserole
- 5 cups cubed sweet potatoes, from about 3 medium potatoes
- 1/2 inch piece of fresh ginger
- 3/4 cup non-dairy milk
- 1/2 cup brown sugar
- 2 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
Pecan Topping
- 3 tablespoons maple syrup
- 3 tablespoons vegan butter, melted
- 1/2 cup almond flour*
- 1 1/2 cups finely chopped pecans
- 1/8 teaspoon cinnamon
- pinch salt
Instructions
- Preheat oven to 350 degrees F.
- In a large saucepan, bring 10 cups of water to a boil. Add the sweet potatoes and ginger and cook until potatoes are just tender and can be easily pierced with a fork, about 15 minutes. Drain and let cool slightly.
- Add to the base of a food processor along with the milk, sugar, melted butter, vanilla, cinnamon,nutmeg, and salt. Process until creamy, then taste, adding salt/sugar as desired. Place in a 2-quart (8x8 or 9x9) baking dish.
- In a large bowl, mix together the ingredients for the topping. Stir the maple syrup, melted butter,almond flour, pecans, cinnamon, and salt. Add to the sweet potatoes in an even layer.
- Cover and bake for 25 minutes, then remove the cover and bake for an additional 10 minutes.
Notes
*I use almond flour, but you can use regular flour if you'd like.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 54gProtein: 7gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.05gSodium: 448mgPotassium: 570mgFiber: 7gSugar: 31gVitamin A: 16300IUVitamin C: 5mgCalcium: 142mgIron: 2mg