Description
Indulge in this delightful vegan sweet potato casserole, featuring a creamy, spiced filling topped with a crunchy pecan streusel. It’s the perfect addition to your holiday table or any special occasion!
Ingredients
– 4 pounds sweet potatoes, peeled and chopped
– 3/4 cup full-fat coconut milk
– 1 cup brown sugar
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 cup brown sugar
– 1/2 cup vegan butter, softened
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 cup pecans, chopped
Instructions
1. First, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
2. Next, place the peeled and chopped sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and transfer to a large bowl.
3. After that, add coconut milk, brown sugar, vanilla extract, salt, cinnamon, and nutmeg to the sweet potatoes. Mash until smooth and well combined.
4. Then, spread the sweet potato mixture evenly in the prepared casserole dish.
5. In a separate bowl, prepare the topping by mixing brown sugar, softened vegan butter, flour, salt, and chopped pecans until crumbly.
6. Finally, sprinkle the pecan topping over the sweet potato mixture and bake for 35-45 minutes, until the topping is golden brown and the edges are bubbly. Serve warm and enjoy!
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free all-purpose flour or almond flour in the pecan topping.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Healthy & Lifestyle
Nutrition
- Calories: 360kcal
- Sugar: 35g
- Fat: 15g
- Carbohydrates: 56g
- Protein: 3g