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Vegan Sweet Potato Casserole With Pecan Crumble
Vegan Sweet Potato Casserole With Pecan Crumble
- Recipe Submitted by maryjosh on 11/24/2017
Ingredients List
- 3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes)
- 2 Tbsp vegan butter (or normal butter if not vegan)
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
- 3 Tbsp coconut sugar
- ½ tsp vanilla
- Pinch of sea salt & cinnamon (optional)
- Topping
- 1 cup pecans
- ⅓ cup AP flour (or flour of choice)
- ½ cup coconut sugar
- 4.5 Tbsp melted coconut oil
- Pinch of sea salt cinnamon (optional)
Directions
Peel and chop your sweet potatoes into medium size chunks.
Place in a large pot with water and a healthy pinch of sea salt.
Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
Preheat oven to 375 degrees.
Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed. Optional-add a handful of extra chopped pecans on top.
Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!
Place in a large pot with water and a healthy pinch of sea salt.
Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
Preheat oven to 375 degrees.
Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed. Optional-add a handful of extra chopped pecans on top.
Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!
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