Description

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.

Ingredients

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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)

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Instructions

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.

Notes

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.