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Easy Vegan Sweet Potato Casserole
This Easy Vegan Sweet Potato Casserole is a healthy, compassionate take on the classic. It delivers all the creamy, comforting goodness you remember, with a sweet, crunchy pecan topping that will have everyone coming back for seconds.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- baking dish
- bowl
📝 Preparation Steps
1
Place the peeled and cubed sweet potatoes into a large pot. Cover them with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for ⏱️ 15-20 minutes, or until very tender.
large sweet potatoes (about 2 pounds), peeled and cubed3
2
Preheat your oven to 350°F (175°C). Drain the cooked sweet potatoes well and mash them until smooth. Let them cool slightly.
large sweet potatoes (about 2 pounds), peeled and cubed3
3
To the mashed sweet potatoes, add the coconut milk, brown sugar, melted vegan butter, flax egg, vanilla, salt, and cinnamon. Stir until well combined and smooth. Spread the mixture evenly into a 2-quart baking dish.
large sweet potatoes (about 2 pounds), peeled and cubed3
4
In a separate bowl, combine the flour, brown sugar, and salt for the topping. Pour in the melted vegan butter and mix with a fork until moist clumps form. Stir in the chopped pecans.
chopped pecans1 cup
5
Sprinkle the pecan topping evenly over the sweet potato filling.
6
Bake for 25 to ⏱️ 30 minutes, until the filling is heated through and the topping is golden brown. Let it rest for a few minutes before serving.
Nutrition Facts
calories
345 calories
fat Content
18g fat
serving Size
1 serving
fiber Content
4g fiber
sugar Content
28g sugar
sodium Content
210mg sodium
protein Content
4g protein
carbohydrate Content
45g carbs
saturated Fat Content
8g saturated fat
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