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, peeled and chopped (about 8 cups)
- 1/4 cup vegan butter
- 1 cup non-dairy milk (like oat or unsweetened vanilla almond)
- 1/3 cup brown sugar (or coconut sugar)
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
For the topping:
- 1/4 cup flour (all purpose, whole wheat, etc.)
- 1/4 cup old-fashioned oats
- 1/4 cup brown sugar
- 3/4 cup pecans, chopped
- 2 tbsp vegan butter (not melted)
- 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. (Alternatively, you can pierce with a fork and roast potatoes whole, unpeeled, on a lined baking sheet for 1 hour or until very tender. Let cool then remove skins and use flesh in recipe.)
- Meanwhile, preheat oven to 350F and grease a 2-2.5 qt or 9x13x2 inch baking dish (I use this one).
- Stir together all topping ingredients in a medium bowl until mixture is crumbly.
- Drain potatoes and place in a large mixing bowl. Add butter, 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.
GLUTEN FREE: Use 1:1 gluten free flour and certified gluten free oats.
Keywords: vegan sweet potato casserole