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Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lb sweet potatoes, peeled and cubed
  • 1/2 cup full-fat canned coconut milk
  • 1/4 cup melted vegan butter, plus extra for greasing
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1 cup old-fashioned rolled oats
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon, for the topping
  • 4 tbsp cold vegan butter

Method
 

  1. Boil sweet potatoes in salted water until fork-tender, 15 to 20 minutes. Drain, return to the pot, and mash until smooth.
  2. In a large bowl, mix the mashed sweet potatoes with coconut milk, melted vegan butter, maple syrup, vanilla, 1 teaspoon cinnamon, nutmeg, and salt until smooth and glossy.
  3. Stir together oats, pecans, flour, brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold vegan butter with your fingers until the mixture looks like coarse crumbs.
  4. Preheat the oven to 375°F (190°C). Grease an 8x8-inch dish. Spread the filling evenly, top with the crumble, and bake 25 to 30 minutes until golden and bubbling. Cool for 5 minutes before serving.

Notes

The casserole benefits from a short rest after baking, just five minutes, so it holds together when you scoop it. If you are baking from the fridge, expect it to need 5 to 10 minutes longer.