This creamy and delicious healthy Vegan Sweet Potato Casserole with toasty pecan oat topping tastes just like the classic. It’s a must for Thanksgiving. Easily gluten free! See notes for freezing and make-ahead instructions.
For the casserole:
- 4 large sweet potatoes (or 5 medium), peeled and chopped
- 1/4 cup vegan butter
- 1 cup unsweetened vanilla almond milk
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 tsp salt
For the topping:
- 1/4 cup flour (all purpose, whole wheat pastry, etc, use GF if necessary)
- 1/4 cup old-fashioned oats (GF if necessary)
- 1/4 cup brown sugar
- 3/4 cup pecans, chopped
- 2 tbsp vegan butter
- Place sweet potatoes in a large pot with enough water to cover. Bring to a boil then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Meanwhile, preheat oven to 350F and grease a 2-2.5 qt or 9x13x2 inch baking dish.
- Stir together all topping ingredients in a medium bowl until mixture is crumbly.
- Drain potatoes and place in a large mixing bowl. Add vegan butter, almond milk, brown sugar, cinnamon, nutmeg, vanilla, and salt. Use a potato masher or electric beaters (for extra fluffiness) to mash until the mixture is smooth.
- Spoon mixture into prepared baking dish. Sprinkle the topping evenly over potatoes. Bake for 30 minutes, or until sweet potatoes are bubbly and topping is browned.
TO STORE: Leftovers can be stored in the refrigerator for 3-4 days.
TO MAKE AHEAD: Make this 1-2 days in advance by preparing the filling and refrigerating it in the casserole dish (tightly covered). Make the topping separately and store in a baggie in the fridge. Add topping right before baking the day of.
TO FREEZE: Make the recipe as stated, but don’t bake it. Cover with foil and freeze. Thaw overnight in the fridge and then let it come to room temperature for 30 minutes before baking per the recipe.