Description
A healthy and delicious Vegan Sweet Potato Casserole topped with a crunchy pecan oat crumble. Perfect for Thanksgiving or any holiday meal, this recipe is gluten-free friendly and easy to make.
Ingredients
- 4-5 large sweet potatoes
- 1/4 cup maple syrup
- 3 tablespoons coconut oil, melted and cooled
- 3/4 cup non-dairy milk, room temperature (canned coconut milk preferred for richness)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pecan Oat Crumble:
- 1 cup gluten-free rolled oats
- 1/2 cup 1:1 gluten-free flour, whole wheat white flour, or all-purpose (almond meal also works)
- 1/2 cup chopped pecans
- 1/2 cup coconut or brown sugar
- 6 tablespoons softened coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- Pinch of salt
Instructions
- Cut sweet potatoes into large chunks (skins on) and place in a large pot of water. Bring to a boil for 5 minutes, then reduce to a simmer for about 20 minutes or until potatoes are tender. Drain and rinse with cold water. Peel skins once cooled.
- Preheat oven to 350ºF. Grease or spray a large casserole dish or 9×13-inch pan; set aside.
- Place peeled sweet potatoes in the bowl of a stand mixer with maple syrup, melted coconut oil, non-dairy milk, vanilla, and cinnamon. Use the paddle attachment to combine until fairly smooth but slightly textured. Alternatively, mash by hand.
- Transfer the sweet potato mixture to the prepared casserole dish and set aside.
- In a medium bowl, combine oats, flour, pecans, sugar, softened coconut oil, cinnamon, nutmeg (if using), and a pinch of salt. Mix with a fork or hands until crumbly with some chunks.
- Sprinkle the pecan oat crumble evenly over the sweet potato mixture, pressing down gently.
- Bake uncovered for 40-45 minutes, or until the topping is golden. Let rest for 10-15 minutes before serving. Enjoy!
Notes
- Leaving the sweet potato skins on during boiling adds extra fiber and nutrients but they are peeled off afterward for a smoother texture.
- Canned coconut milk will create a creamier texture, but any non-dairy milk works.
- You can prepare the sweet potatoes ahead of time to save prep time on the day of cooking.
- Store leftovers in the fridge for up to 5 days or freeze for later use.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
