Description
This Vegan Sweet Potato Casserole is a healthier, plant-based take on a classic holiday favorite. Made with naturally sweet baked sweet potatoes, warm spices, and a delicious topping, it’s a perfect addition to any Thanksgiving or family gathering.
Ingredients
For the Sweet Potato Base:
- 3½ cups mashed sweet potatoes (about 3-4 medium sweet potatoes)
- ⅔ cup non-dairy milk (oat, soy, or coconut milk)
- 2 tablespoons pure maple syrup (or agave, coconut sugar)
- 3 tablespoons almond butter, tahini, coconut oil, or vegan butter (optional)
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of nutmeg (optional)
For the Topping:
- 2 cups vegan marshmallows or
- Pecan streusel (½ cup chopped pecans + ¼ cup oats + 1 tablespoon maple syrup)
Instructions
- Prepare the Sweet Potatoes: Bake sweet potatoes at 400°F (200°C) for 45-50 minutes, or until soft. Let cool, then remove skins and mash until smooth.
- Mix the Filling: In a large bowl, combine mashed sweet potatoes, non-dairy milk, maple syrup, almond butter (or alternative), salt, cinnamon, ginger, and nutmeg. Stir until well combined.
- Assemble the Casserole: Preheat oven to 350°F (175°C). Grease an 8-inch baking dish and spread the sweet potato mixture evenly into the dish.
- Initial Baking: Bake for 15 minutes.
- Add Topping: Remove from oven and sprinkle with vegan marshmallows or pecan streusel.
- Final Baking: Return to oven and bake for another 15 minutes, or until marshmallows are golden and melted, or streusel is crispy.
- Serve: Let cool slightly and serve warm.
Notes
- Nut-Free Version: Use sunflower seed butter instead of almond butter.
- Gluten-Free: Ensure toppings are certified gluten-free.
- Flavor Boost: Add orange zest or a pinch of cloves for extra warmth.
- Make Ahead: Assemble without toppings, refrigerate overnight, then add topping and bake before serving.
- Prep Time: 20minutes
- Cook Time: 30minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
