Vegan Sweet Potato Casserole
Looking for a new holiday side dish? Look no further than this Vegan Sweet Potato Casserole! Fluffy and full of flavor, this will surely be a crowd favorite!
Total cook time
- 4 large sweet potatoes (about 3-4 lbs total)
- 4 tablespoons vegan butter
- 1 cup nut milk of choice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1/3 cup whole-wheat flour or almond flour
- 1/3 cup vegan butter or coconut oil
- 1/2 cup coconut sugar
- 1 cup pecans
- 1/2 teaspoon ground cinnamon
- 2 tablespoons fresh sage
Preheat oven to 350º.
Place sweet potato chunks in a large stock pot and cover with water. Boil until sweet potato chunks are fork-tender and soft.
Drain sweet potatoes and place back into stock pot. Add vegan butter, nut milk, vanilla and salt. Blend with a hand-held mixer until potatoes are smooth and fluffy. Spoon fluffy sweet potatoes a baking dish and smooth out on top.
In a small bowl, add topping ingredients, with exception of sage. Stir together with a fork until mixture becomes a crumble. Sprinkle crumble on top of sweet potatoes.
Bake for about 30 minutes, until crumble is light golden brown on top. Remove from oven and let Sweet Potato Casserole cool slightly before serving. Sprinkle fresh sage and top and serve. Enjoy!
Step 6 :: Helpful Hints
If fresh sage is not available, top casserole with fresh rosemary.
Step 7 :: Helpful Hints
Leftovers are delicious as a spread on a post-Thanksgiving sandwich.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.