Vegan Sweet Potato Casserole

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www.theconsciousplantkitchen.com

This Vegan Sweet Potato Casserole is the perfect vegan side dish for your Thanksgiving table. Plus, this is a healthier casserole with unrefined sugar and oats in the topping for a boost of fiber.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-sweet-potato-casserole/ or scan the QR code here ➡️

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 300.4kcal

Author: Carine Claudepierre

Equipment

Ingredients

4 tablespoons Dairy-Free Butter (Unsalted) note 1
3 pounds Sweet Potato about 4 large orange skin sweet potatoes
½ cup Almond Milk
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
3-4 tablespoons Brown Sugar note 2
½ teaspoon Salt
⅛ teaspoon Ground Pepper

Pecan Oat Topping

⅓ cup Old-Fashioned Rolled Oats
3 tablespoons Softened Vegan Butter (Unsalted) note 4
⅓ cup Brown Sugar note 5
¼ cup All-Purpose Flour note 3
¾ cup Pecans chopped (note 6)
¼ teaspoon Salt

Optional

½ cup Vegan Marshmallows

US Customary - Metric

Instructions

Prepare the mash

Fill a large pot with cold water, cover with a lid and bring to a boil over medium-high heat.
Meanwhile, peel and cut the orange sweet potatoes into medium-large cubes.
Place the cubes into the boiling water, cover with a lid, reduce to low-medium heat and keep to low-boil for 10-15 minutes or until the sweet potatoes are soft. Test them with a knife. If it goes through, it's cooked.
Drain the cooked sweet potato cubes in a sieve over the sieve. Keep 15 minutes in the sieve to steam out.
Return the cubes to the large pot with almond milk, vegan butter, brown sugar, cinnamon, nutmeg, salt, and pepper.
Cook over medium-low heat while stirring to incorporate the ingredient and melt the vegan butter. It takes about 5 minutes to create a warm smooth mash.

Prepare the pecan oat topping

In a bowl, place the crumble toppings: flour, oats, chopped pecan, sugar, flour, softened vegan butter, and salt.
Use your fingers to rub the softened butter into the dry ingredients and form bits and pieces. Set aside in the bowl at room temperature.

Assemble The Casserole

Preheat the oven to 350°F (180°C). Slightly oil the baking dish with olive oil. Set aside.
Transfer the mash into a 9-inch x 11-inch baking dish and spread evenly. Set aside.
Crumble the pecan oat topping evenly over the mash.
Add the vegan mini marshmallow all over the crumble now if used.
Bake for 15-25 minutes or until warm and golden brown on top.

Storage

Store leftovers in a sealed container in the fridge for up 3-4 days or freeze them for up to 3 months.

Notes

Note 1: You can also use olive oil or coconut oil.

Note 2: Coconut sugar or maple syrup are great healthy choices as well.

Note 3: The flour can be replaced with oat flour, almond flour or gluten-free all-purpose flour.

Note 4: You can use softened refined coconut oil instead of vegan butter or margarine. Liquid oil won't work.

Note 5: Coconut sugar or any crystal sweetener works.

Note 6: Any chopped nuts like walnuts, almonds taste good or try sunflower seeds or pumpkin seeds for a nut-free option.

Nutrition