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The holiday season is upon us and I’m a firm believer that no Thanksgiving table is complete without sweet potato casserole. This has always been my most favorite holiday side dish and I have such fond memories growing up making it with my mom in their kitchen for the big festive feast. We always made a recipe that was passed down from a family friend, adjusting it over the years to make it “our own”. I’ve made it “my own” even more, but making it totally vegan, refined sugar-free, and gluten-free without compromising on any of the delicious flavor.
Well, this one is certainly healthier than most! It swaps the butter for vegan butter or coconut butter, and the traditional brown sugar is replaced with an unrefined sugar. This type of sugar does not spike your blood sugar like traditional sugars. (Should I say sugar one more time?!) It is also totally dairy free and gluten-free.
Nope! Even if you choose to use coconut butter, coconut milk, and coconut sugar, your casserole will not taste like coconut! The sweet flavors of the sweet potato and nuttiness of the pecans will be the prominent flavor that shines through. However, if you have a coconut allergy or are adverse for another reason, I would recommend swapping the coconut milk for cashew milk or soy milk, and the coconut butter for vegan butter. Any sweetener of your preference can be used.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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