Vegan Sweet Potato Casserole

Sweet Potato Casserole
primeparry/Flickr/Getty Images
    50 mins
Ratings

Sweet, creamy and bright, this dairy-free, egg-free casserole is perfect for the fall and winter months when root vegetables are a plenty. Sweet potato casserole is always a welcome addition to any Thanksgiving Day table, but it can be served up all year long. The plethora of spices used in this recipe gives the dish a sweet, yet savory tone leaving your taste buds satisfied for hours. The mix of dark brown sugar and maple syrup gives a cleaner taste than brown sugar alone.

What You'll Need

  • For the Filling:
  • 5 cups cubed* sweet potatoes (1" cubes)
  • 1/3 cup maple syrup
  • 3 tablespoon dark brown sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 tablespoon finely ground pecans
  • 2 tablespoon dairy-free soy margarine, softened
  • 1/4 cup coconut milk
  • 1/4 cup plain unsweetened dairy-free soy yogurt
  • 1/2 tablespoon vanilla extract
  • For the Pecan Topping:
  • 1/2 cup packed dark brown sugar
  • 1/3 cup all-purpose flour
  • 3/4 cup chopped pecans
  • 3 tablespoon soy margarine, softened

How to Make It

  1. Preheat the oven to 325F. Lightly oil 9"x13" casserole dish and set aside.
  2. In a medium-sized saucepan with water just to cover, bring the chopped sweet potatoes to a boil until tender. In a colander or sieve, drain the sweet potatoes and place in the bowl of a food processor. Process until creamy. Add the maple syrup, dark brown sugar, salt, cinnamon, nutmeg, ginger, ground pecans and dairy-free soy margarine, and pulse until well combined. Add the coconut milk, soy yogurt, and vanilla extract, processing until the mixture is smooth. Transfer the mixture to the prepared dish.
  1. Make the topping. In a medium-large bowl, mix together brown sugar, flour, and pecans until well mixed. Cut in the dairy-free soy margarine until the mixture resembles pea-sized crumbles, and, using your hands, sprinkle over the sweet potato filling.
  2. Bake for 30-35 minutes, or until the top is golden brown and the filling is slightly bubbly.

Ingredient Substitutes and Cooking Tips

Picky eaters young and old may not be open to the crusted pecan topping. If this is a concern, set the pecan topping aside and serve the casserole in ramekins, allowing those will partake of the pecan goodness to add it themselves. If there is a nut allergy concern, get a similar crunchy topping by replacing the pecans with old-fashioned rolled oats instead. It's a familiar addition that gives a similar consistency and taste as pecans.