Description
Indulge in a healthier, heart-warming classic perfectly suited for any holiday or family gathering. This vegan sweet potato casserole features a creamy, cinnamon-spiced sweet potato base topped with a decadent, golden-brown maple and toasted pecan crumble. By using wholesome plant-based ingredients like almond flour and vegan butter, this recipe achieves a comforting, sophisticated flavor that satisfies your sweet craving while remaining light and nutrient-dense. It is an incredibly convenient make-ahead dish that brings nostalgic, bakery-fresh aromas into your home without any dairy or animal products.
Ingredients
3.3 pounds sweet potatoes, peeled and cut into 1 inch cubes
3 tablespoons maple syrup
8 tablespoons almond flour
1.5 tablespoons vegan butter, melted
1.5 cups pecans, coarsely chopped
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup almond milk (unflavored)
Instructions
Preheat your oven to 375°F (190°C).
Boil or steam the sweet potatoes until tender, about 15-20 minutes.
Drain the potatoes and place them in a large mixing bowl.
Add 1 tablespoon of maple syrup, cinnamon, salt, and almond milk to the potatoes.
Mash the mixture until smooth and creamy, then spread it into a baking dish.
In a separate small bowl, combine the almond flour, melted vegan butter, remaining 2 tablespoons of maple syrup, and chopped pecans.
Sprinkle the pecan mixture evenly over the sweet potato base.
Bake for 20-25 minutes until the topping is golden and the edges are bubbling.
Notes
You can assemble this casserole up to 24 hours in advance and store it in the refrigerator; simply add the pecan topping just before baking for maximum crunch. If you prefer even more depth, add a pinch of nutmeg or ground ginger to the potato mash.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 12g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg