Vegan Sweet Potato Casserole
A vegan and gluten-free version of a Thanksgiving classic made with creamy, flavorful sweet potatoes and a sweet and crunchy pecan topping.
Servings 12 servings
Calories 329kcal
Equipment
- casserol dish
- Oven
Ingredients
- 8 cups sweet potatoes peeled and cubed
- ⅔ cup coconut sugar or maple syrup
- ⅓ cup coconut butter, vegan butter, or coconut oil softened
- ¾ cup canned full fat coconut milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp sea salt
Pecan Topping
- ⅓ cup coconut butter, vegan butter, or coconut oil melted
- 1 cup coconut sugar
- ½ cup gluten free oat flour or all purpose flour
- 1 cup pecans chopped
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350 and lightly oil a 9" x 13" glass baking dish.
- Fill a large saucepan half full with water and bring to a boil over high heat. Add in the sweet potatoes and boil for 10-15 minutes until very tender. Drain and transfer to a large mixing bowl.
- Add in the coconut sugar, coconut butter, coconut milk, vanilla, cinnamon and sea salt. Use a hand mixer to mix until it is creamy and well combined.
- Transfer the sweet potatoes to the prepared baking dish and use a rubber spatula to spread into an even layer. Rinse out the bowl and wipe dry.
- Add all of the ingredients for the pecan topping to the bowl and use a fork to mix until it is combined and crumbly. Sprinkle the mixture on top of the sweet potatoes.
- Transfer the dish to the oven and bake for 30-40 minutes until the top is golden and the edges are bubbly. Serve immediately!
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 42g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 273mg | Potassium: 388mg | Fiber: 4g | Sugar: 19g | Vitamin A: 13064IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
