Vegan Sweet Potato Casserole with Maple Pecan Topping
A delightful combination of flavors with sweet, creamy sweet potatoes and a crunchy maple pecan topping, perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 large sweet potatoes, peeled and diced
- 1/4 cup maple syrup, plus more for drizzling
- 1/2 cup coconut milk (canned for creaminess)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 1 cup pecans, roughly chopped
- 1/4 cup oats (old-fashioned)
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
Instructions
- Prepare sweet potatoes: In a large pot, bring water to a boil and add the diced sweet potatoes. Cook until tender, about 15 minutes. Drain and return to the pot.
- Mash sweet potatoes: Add maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, and salt to the cooked sweet potatoes. Use a potato masher or fork to combine until smooth and creamy.
- Transfer to baking dish: Preheat the oven to 350°F (175°C). Spoon the sweet potato mixture into a greased 9×13-inch baking dish and spread it evenly.
- Make the topping: In a mixing bowl, combine chopped pecans, oats, melted coconut oil, and maple syrup. Stir until well coated.
- Top the casserole: Sprinkle the pecan mixture evenly over the sweet potato layer in the baking dish.
- Bake the casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Drizzle additional maple syrup on top before serving if desired.
Notes
Feel free to adjust the amount of maple syrup based on your sweetness preference. You can prepare the sweet potato mixture a day in advance and refrigerate until ready to bake.