Vegan Sweet Potato Casserole with Pecan Crumble
This Vegan Sweet Potato Casserole with Pecan Crumble recipe is the best sweet potato casserole ever! It's made with fresh yams and coconut sugar for subtle sweetness that pairs perfectly with the rest of your holiday meal. With a crispy gluten-free pecan crumble topping, you'll definitely be serving yourself seconds. It's easy to make the day of, or can be prepared in advance for an easy make-ahead holiday side dish.
Servings 12 servings
Ingredients
For the Sweet Potato Mash
- 3 lbs. sweet potatoes peeled and cubed
- 2 flax eggs see Notes
- ⅓ cup coconut sugar
- ¼ cup vegan butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Pecan Topping
- 1 cup chopped pecans
- 1 cup almond flour or oat flour
- ¼ cup coconut sugar
- ½ cup (1 stick) vegan butter softened and cut into cubes
- ¼ teaspoon cinnamon optional
- Pinch of salt
Instructions
For the Sweet Potato Mash
- Add your sweet potatoes to a large pot and just barely cover with water. Bring to a boil and simmer until fork-tender, about 20 to 30 minutes depending on the size of your cut potatoes.3 lbs. sweet potatoes
- Once they're tender, drain the potatoes and add them into a large mixing bowl.
- Let cool slightly, and then mash the potatoes with a potato masher.
- Add in the flax eggs, coconut sugar, vegan butter, vanilla extract, and salt. Stir until well combined, mashed to your liking, and the butter has fully melted and incorporated.2 flax eggs, ⅓ cup coconut sugar, ¼ cup vegan butter, 1 teaspoon vanilla extract, ½ teaspoon salt
- Spread the sweet potato mash into a lightly greased casserole dish. Mine was around 8"x11", but anything around that size will work well. Set aside while you prepare the pecan crumble topping.
For the Pecan Topping
- In a mixing bowl, combine the pecans, flour, coconut sugar, vegan butter, cinnamon, and salt. Mix together until well combined and crumbly.1 cup chopped pecans, 1 cup almond flour, ¼ cup coconut sugar, ½ cup (1 stick) vegan butter, ¼ teaspoon cinnamon, Pinch of salt
- If it doesn't seem crumbly enough, place in the refrigerator for about 10 minutes to firm up the butter.
- Sprinkle evenly on top of the sweet potato mash.
- Bake at 350°F for 30 minutes until the top is crispy and browned.
Notes
For the flax eggs: combine two tablespoons flax meal with ⅓ cup water. Whisk together and let gel for 5 to 10 minutes until thickened before using.
To make ahead: Prepare the dish right up until baking, and then cover with foil and store in the refrigerator for up to 2 days. When you're ready to bake, remove the foil and bake as directed above. It's perfect to make ahead of time to reduce stress on Thanksgiving!
To store leftovers: Keep tightly wrapped in foil in the refrigerator for up to 5 days.
