Easy Vegan Sweet Potato Casserole
This is hands-down the best vegan sweet potato casserole you’ll ever try! It’s rich, creamy, and topped with a crunchy pecan streusel. You may never go back to the original!
Equipment
- Baking pan
- Cast-iron skillet
- Mixing bowls
- Measuring spoons
Ingredients
- 3 pounds (~6 medium) sweet potatoes
- 2 tablespoons cornstarch
- ⅓ cup full-fat coconut milk
- ⅓ cup vegan butter (melted)
- ¼ cup brown sugar (or coconut sugar)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt (or to taste)
Topping
- 5 tablespoons vegan butter (melted)
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup pecans (chopped)
Instructions
Roast
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prick the sweet potatoes all over with a fork, then add them to the prepared baking sheet. Roast for 50-60 minutes until they’re caramelized and fork-tender.
- Remove them from the oven and let them rest. When they’re cool enough to handle, peel the skins off and add the sweet potatoes to a large mixing bowl.
Filling
- Lower the heat of the oven to 350°F and grab out a cast-iron skillet or shallow baking dish.
- Mash the sweet potatoes until they are fairly smooth with a few chunks remaining.
- Combine the cornstarch with 4 tablespoons of the coconut milk until smooth. Add this slurry along with the rest of the coconut milk, melted butter, sugar, maple syrup, vanilla, and salt. Stir until incorporated.
- Transfer the mixture into the skillet or baking dish, roughly smoothing the top. Set aside.
Topping
- Combine the melted butter, brown sugar, flour, and chopped pecan pieces in a mixing bowl until it resembles small, moist crumbs. Using your fingers, sprinkle the streusel generously over the sweet potato filling.
- Bake this vegan sweet potato casserole for 30-38 minutes, or until the edges are starting to pull away from the sides of the pan and the top is golden brown.
- Remove it from the oven and let it cool for 5-10 minutes before serving. Happy eating!
Notes
- Be patient with roasting: Double-check that your sweet potatoes are thoroughly caramelized and quite tender for the ideal results.
- Consistent mash: Aim for a consistently mashed filling, but leaving a few chunks adds a nice texture.
- Avoid overmixing: Mix the ingredients just enough to combine them. Overmixing can affect the overall consistency.
- Taste and adjust: Before transferring to the baking dish, taste your filling and adjust sweetness or spices as needed.
- Topping texture: Your pecan streusel should resemble small, moist crumbs.
- Watch the edges: Keep an eye on the casserole's edges as they can brown quickly. If necessary, you can cover them with aluminum foil.
- Let it rest: Allow the casserole to cool a bit after baking so it has time to set.
- Serve it warm: This vegan sweet potato casserole is best served warm, so consider the timing of it if you’re pairing it with other dishes.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 519.9kcal | Carbohydrates: 76g | Protein: 5.1g | Fat: 22.9g | Saturated Fat: 5.6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9.9g | Trans Fat: 0.1g | Sodium: 365.7mg | Potassium: 712.9mg | Fiber: 6.7g | Sugar: 36.7g | Vitamin A: 24832.8IU | Vitamin C: 4.3mg | Calcium: 93.6mg | Iron: 2.4mg
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