🍠🌱 Creamy Vegan Sweet Potato Casserole
✨ Introduction
A comforting, plant-based take on a holiday classic. Creamy mashed sweet potatoes topped with a crunchy pecan streusel—irresistible and crowd-friendly!
🧂 Ingredients
Sweet potato base
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/3 cup coconut milk (or any non-dairy milk)
- 1/4 cup maple syrup
- 1/4 cup coconut oil or vegan butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Pecan streusel topping
- 1 cup chopped pecans
- 1/3 cup almond flour (or all-purpose flour for non–gluten-free)
- 1/3 cup brown sugar or coconut sugar
- 3 tablespoons coconut oil or vegan butter, melted
- 1/2 teaspoon cinnamon
- Pinch of salt
👩🍳 Instructions
- Prepare sweet potatoes: Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish. Boil sweet potatoes until tender, 15–20 minutes. Drain and mash smooth.
- Make the base: In a large bowl, combine mashed sweet potatoes, coconut milk, maple syrup, melted coconut oil, vanilla, cinnamon, nutmeg, and salt. Spread evenly in the prepared dish.
- Make streusel: In a medium bowl, mix pecans, almond flour, sugar, melted coconut oil, cinnamon, and a pinch of salt. Sprinkle evenly over the base.
- Bake: Bake 25–30 minutes, until the topping is golden and crisp.
🍽️ Serving suggestions
- Serve warm: Perfect for festive dinners or potlucks.
- Pairings: Roast veggies, vegan stuffing, or a hearty lentil loaf.
💡 Tips for success
- Make ahead: Assemble and refrigerate overnight; bake before serving.
- Nut-free option: Use oats instead of pecans and oat flour in place of almond flour.
✅ Conclusion
Guilt-free, flavorful, and festive—this vegan sweet potato casserole brings cozy comfort to every table 🌟.