Why Make This Recipe

Vegan Sweet Potato Casserole with Maple Pecan Topping is a delightful dish that brings comfort food to a healthier level. This casserole is perfect for family gatherings, holidays, or any occasion that calls for a warm and satisfying meal. It’s packed with nutrients from sweet potatoes, and the maple pecan topping adds a crunchy, sweet twist that everyone will love. Plus, being vegan-friendly, it’s suitable for various dietary preferences.

How to Make Vegan Sweet Potato Casserole with Maple Pecan Topping

Ingredients:

3 tablespoons maple syrup (or agave nectar)
8 tablespoons almond flour (or any flour)
1 1/2 tablespoons melted vegan butter
1 1/2 cups pecans (coarsely chopped, or walnuts)
3.3 pounds sweet potato (peeled and cut into 1-inch cubes)
3 tablespoons sugar (any kind works, brown sugar, cane or coconut sugar)
3 tablespoons maple syrup (or agave nectar)
1/4 cup vegan milk (any kind works)
6 tablespoons oil (any kind works such as olive oil or unrefined coconut oil)
6 tablespoons vegan butter (softened)
1 teaspoon cinnamon
1/2 teaspoon sea salt

Directions:

Casserole: Start by preheating your oven to 350°F (175°C). Place the sweet potato cubes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash the potatoes in a large bowl. Add 3 tablespoons of maple syrup, vegan milk, oil, 6 tablespoons of softened vegan butter, cinnamon, and sea salt. Mix until smooth and creamy, then spread into a greased baking dish.
Maple Pecan Topping: In a separate bowl, mix the chopped pecans, 8 tablespoons of almond flour, 1 1/2 tablespoons of melted vegan butter, and 3 tablespoons of sugar. Stir until well combined. Sprinkle this mixture evenly over the sweet potato layer.
Bake for about 30 minutes or until the topping is golden brown.

How to Serve Vegan Sweet Potato Casserole with Maple Pecan Topping

Serve this casserole warm as a side dish or a main course. It pairs wonderfully with holiday meals, or you can enjoy it on its own. Add a sprinkle of cinnamon on top for an extra touch.

How to Store Vegan Sweet Potato Casserole with Maple Pecan Topping

Once the casserole has cooled down, store it in an airtight container in the refrigerator. It should stay fresh for about 3-5 days. You can also freeze it for up to three months. Just reheat in the oven when you’re ready to enjoy it again.

Tips to Make Vegan Sweet Potato Casserole with Maple Pecan Topping

Make sure to mash the sweet potatoes thoroughly for a smooth texture.
Adjust the sweetness by adding more or less maple syrup based on your preference.
If you don’t have almond flour, you can use any flour you have on hand.

Variation

You can easily customize this casserole by adding ingredients like cranberries, coconut flakes, or even vegan marshmallows on top for a twist on the classic recipe.

FAQs

1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance. Just cover it and store it in the refrigerator until you are ready to bake it.

2. Is this recipe gluten-free?
Yes, if you use a gluten-free flour alternative, this recipe can be made gluten-free.

3. What can I substitute for pecans?
You can use walnuts or any other nuts you prefer. You can also omit the nuts altogether if desired.

Vegan Sweet Potato Casserole with Maple Pecan Topping

This Vegan Sweet Potato Casserole with Maple Pecan Topping is a comforting dish that combines nutrient-rich sweet potatoes and a delightful maple pecan topping, making it perfect for any occasion.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course, Side Dish

Cuisine American, Vegan

Servings 8 servings

Calories 300 kcal

Ingredients

Casserole Base

3 tablespoons maple syrup (or agave nectar)
3.3 pounds sweet potato (peeled and cut into 1-inch cubes)
1/4 cup vegan milk (any kind works)
6 tablespoons oil (any kind works such as olive oil or unrefined coconut oil)
6 tablespoons vegan butter (softened)
1 teaspoon cinnamon
1/2 teaspoon sea salt

Maple Pecan Topping

8 tablespoons almond flour (or any flour)
1 1/2 tablespoons melted vegan butter
1 1/2 cups pecans (coarsely chopped, or walnuts)
3 tablespoons sugar (any kind works, brown sugar, cane or coconut sugar)

Instructions

Preparation

Preheat your oven to 350°F (175°C).
Place the sweet potato cubes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
Drain and mash the potatoes in a large bowl.
Add 3 tablespoons of maple syrup, vegan milk, oil, 6 tablespoons of softened vegan butter, cinnamon, and sea salt to the mashed sweet potatoes. Mix until smooth and creamy, then spread into a greased baking dish.

Topping

In a separate bowl, mix the chopped pecans, 8 tablespoons of almond flour, 1 1/2 tablespoons of melted vegan butter, and 3 tablespoons of sugar. Stir until well combined.
Sprinkle this mixture evenly over the sweet potato layer.

Baking

Bake for about 30 minutes or until the topping is golden brown.

Notes

Make sure to mash the sweet potatoes thoroughly for a smooth texture. Adjust the sweetness by adding more or less maple syrup based on your preference. If you don’t have almond flour, you can use any flour you have on hand.

Keyword Comfort Food, Holiday Recipe, Maple Pecan Topping, Sweet Potato Casserole, Vegan Casserole