Plant-Based Sweet Potato Casserole Recipe

Get ready to enjoy a comforting and delicious plant-based Sweet Potato Casserole, perfect for any meal that calls for a warm, hearty side. This recipe combines the natural sweetness of sweet potatoes with a crunchy pecan topping, all made with simple, plant-based ingredients. It's an easy-to-make dish that's sure to please both vegans and non-vegans alike, bringing a touch of warmth to your table with its blend of spices and textures. Whether you're serving it up for a family dinner or a special occasion, this casserole is a crowd-pleaser that's as nutritious as it is tasty.

Filling Ingredients

4 large sweet potatoes, peeled and cubed
1/4 cup unsweetened almond milk
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of salt

Topping Ingredients

1 cup pecans, chopped
2 tablespoons brown sugar (or coconut sugar)
1 tablespoon coconut oil, melted
1/2 teaspoon cinnamon

Instructions

Preheat your oven to 350°F (175°C). Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain well.

In a large bowl, mash the sweet potatoes. Add almond milk, maple syrup, 2 tablespoons of melted coconut oil, cinnamon, nutmeg, and a pinch of salt. Mix until smooth and well combined.

In a separate bowl, mix the chopped pecans, brown sugar, 1 tablespoon of melted coconut oil, and cinnamon.

Transfer the sweet potato mixture to a baking dish. Spread evenly. Sprinkle the pecan topping over the sweet potato mixture.

Bake for 25-30 minutes, or until the topping is golden brown.

Allow to cool slightly before serving. This dish can be enjoyed warm or at room temperature.