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Creamy Vegan Sweet Potato Casserole with Maple Pecan Topping

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This creamy vegan sweet potato casserole features a velvety sweet potato filling blended with coconut cream and a crunchy maple pecan topping. It’s a crowd-pleasing, plant-based comfort food perfect for holidays, brunch, or cozy dinners.

Ingredients

Scale
  • 4 large sweet potatoes (about 2 lbs), peeled and cubed
  • 1/2 cup full-fat coconut cream
  • 1/4 cup unsweetened almond milk (or other plant milk)
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut oil, melted (or vegan butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 3/4 cup raw pecans, roughly chopped
  • 1/4 cup rolled oats
  • 2 tablespoons almond flour (or oat flour for nut-free)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Place peeled and cubed sweet potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
  2. Drain sweet potatoes well. Transfer to a large bowl or food processor. Mash until smooth, or pulse until creamy.
  3. Add coconut cream, almond milk, melted coconut oil, maple syrup, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Blend until fully combined. Taste and adjust sweetness or spices as needed.
  4. Lightly grease a 9×13 inch casserole dish with coconut oil or nonstick spray. Pour in the sweet potato mixture and smooth the top with a spatula.
  5. In a mixing bowl, combine chopped pecans, rolled oats, almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of salt. Stir until evenly coated and sticky.
  6. Sprinkle the maple pecan mixture evenly over the sweet potato base. Press gently to set the topping.
  7. Preheat oven to 375°F. Bake uncovered for 25-30 minutes, until the top is golden and the edges are bubbling. If the top browns too fast, cover loosely with foil.
  8. Remove casserole from oven and let cool for 10-15 minutes before serving.

Notes

For nut-free, use pumpkin or sunflower seeds and oat flour. Steaming sweet potatoes yields a thicker filling. Toast pecans for extra crunch. Let casserole cool before serving for best texture. Can be made ahead and reheated. Use gluten-free oats/flour for GF version.

Nutrition

Keywords: vegan sweet potato casserole, maple pecan topping, plant-based, Thanksgiving, holiday side dish, gluten-free, dairy-free, comfort food

Find it online: https://fuzzyforker.com/creamy-vegan-sweet-potato-casserole-recipe-best-maple-pecan-topping/