Sweet Potato Casserole
This Healthy Vegan Sweet Potato Casserole is the perfect side dish for Thanksgiving, Christmas, or any time of the year. It's made with whole food plant-based ingredients and sweetened perfectly with pure maple syrup.
Servings: 12 servings
Calories: 259kcal
Ingredients
Batter Ingredients:
- 5 sweet potatoes large to medium size
- 1 cup non-dairy milk such as almond or soy
- ¼ cup maple syrup or date syrup
- ¼ teaspoon nutmeg
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Topping:
- 1.25 cup old fashion rolled oats coarsely ground in blender
- 3 tablespoons whole wheat flour or other flour use oat or other gluten-free flour if desired
- 1/4 cup non-dairy milk
- 1 cup chopped raw pecans optional
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Cook the sweet potatoes by either baking, boiling or cooking in the crockpot. Detailed instructions for each method listed in the article above.
- Once cooked and cooled, peel the sweet potatoes and place in a large bowl.
- Preheat oven to 350 degrees.
- Next, mash the cooked potatoes with a potato masher or hand mixer.
- Once the potatoes are mashed well, add the other batter ingredients and spices listed in the recipe card below. Mix thoroughly and pour into a casserole dish lined with parchment paper to keep it from sticking to the sides and bottom. See the video
- Set the casserole dish with batter to the side and begin making the very easy oat pecan crumbly topping.
- TOPPING: Begin by blending rolled oats in a blender or food processor until coarsely chopped.
- Next, place all topping ingredients in a medium-size bowl and stir together well. The flour should be damp, not dry, but also not real wet either. If it's too dry, add a little more non-dairy milk, but remember it's supposed to be crumbly.
- Spread the topping out onto the casserole dish with batter. Place in preheated oven and allow to cook for approximately 30 minutes. Oven temperatures vary, so keep an eye on it. You want it to have a golden brown top.
- Once it’s finished, remove it from the oven and allow it to cool. Serve warm.For the holidays, consider serving it with my Vegan Meatloaf as a main dish or our Lentil Shepherd Pie.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Casserole dish- I used a 2-quart casserole dish
Nut-free- For those avoiding nuts, the pecans in this recipe are completely optional.
Make ahead- Simply assemble it, cover it well with a lid, plastic wrap, or foil, and keep it in the refrigerator until ready to bake.
Storage- Store leftovers in an airtight container in the refrigerator for up to 5-7 days. This casserole will freeze well for approximately 3 months.
Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Fiber: 4g