Vegan Sweet Potato Casserole

5 from 1 vote

Relive a classic with this vegan sweet potato casserole. Creamy sweet potatoes paired with a sweet, crunchy pecan topping make it a perfect Thanksgiving side!

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 468kcal

Author: Iosune Robles

Ingredients

For the sweet potatoes:

3 pounds sweet potatoes peeled and cut into cubes
½ cup unsweetened non-dairy milk I used soy milk
½ cup brown sugar
¼ cup vegan butter softened
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt

For the pecan topping:

1 cup pecans chopped
½ cup all-purpose flour
½ cup brown sugar
¼ teaspoon salt
¼ cup vegan butter melted

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking dish with vegan butter or cooking spray. Set aside.
Add the sweet potatoes to a large pot, cover them with cold water, and bring to a boil. Boil for 10-15 minutes or until fork-tender, then drain and return to the pot or a large bowl.
Add the milk, brown sugar, vegan butter, vanilla extract, cinnamon, and salt. Mash the mixture using a potato masher or a fork until well combined.
Spread the sweet potato mixture evenly in the prepared dish, smoothing it out with a spatula.
Combine all the topping ingredients in a bowl, stirring until well mixed. Then evenly distribute the topping over the sweet potato filling.
Bake for 25-35 minutes or until the topping turns golden brown.

Notes

Keep it fresh in the fridge for 3-5 days by storing it in an airtight container once it has cooled.
For longer storage, freeze it for up to 3 months, tightly wrapped and in an airtight container or freezer bag. Thaw in the fridge overnight before reheating.
When ready to enjoy, reheat in the oven at 350°F (180°C) for 20-30 minutes, covering it with foil for the best results.

Nutrition