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.
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.