Vegan Sweet Potato Casserole
If you want to impress the crowd at your next holiday gathering, bring a dish of Vegan Sweet Potato Casserole. The fluffy sweet potato filling and crunchy pecan topping will be the star of the show!
In a large pot, bring water to a boil. Then boil sweet potato pieces until soft, about 10 minutes.
Drain water and put sweet potatoes into a bowl, then mash them using a potato masher or fork.
Add the brown sugar to the bowl.
Measure out ½ cup of coconut milk from the can. Use the cream from the coconut milk can first.
Add the cinnamon to the bowl, then use a fork to combine all of the ingredients.
Spread the mixture into an oiled 8x8 baking dish, then set aside.
To make the Pecan Topping
Place the flour, brown sugar, and cinnamon in a large mixing bowl.
Pour in the melted butter, then mix to combine until crumbly.
Sprinkle the pecan topping over the sweet potato mixture.
You can sub in coconut sugar for brown sugar.
The flour used can be any type of flour. Cassava, gluten free all purpose flour or wheat all purpose flour
If you are not vegan, you can use dairy butter.
This recipe is made for an 8x8 baking dish but if you double, it will nicely fit a 9x13 dish.
Instead of boiling potatoes, you can use my instant pot sweet potato recipe to cook your sweet potatoes.
Serving: 0.75cups | Calories: 486kcal | Carbohydrates: 45g | Protein: 4g | Fat: 35g | Saturated Fat: 9g | Sodium: 103mg | Potassium: 210mg | Fiber: 3g | Sugar: 28g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg