Description
Indulge in this delicious Vegan Sweet Potato Casserole that combines creamy sweet potatoes with warm spices and a choice of marshmallow or pecan crumble topping.
Ingredients
Filling:
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
- ¼ cup liquid coconut oil
- ⅓ cup unsweetened applesauce
- ¼ cup unsweetened oat milk
- ¼ teaspoon black pepper
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 Tablespoons coconut sugar
Marshmallow Topping:
- 5 ounces vegan marshmallows
- ⅓ cup chopped pecans (optional)
- ½ cup chopped pecans
- ¾ cup almond flour
- ½ cup coconut sugar
- ⅓ cup liquid coconut oil
Pecan Crumble Topping:
Instructions
- Prep Oven and Pan: Move oven rack to the middle position. Preheat oven to 350°F. Grease a 9×9-inch baking pan with nonstick cooking spray and set aside.
- Boil Sweet Potatoes: Boil sweet potatoes on the stove until fork-tender, about 8-10 minutes. Drain and return to the pot.
- Make Sweet Potato Filling: Add coconut oil, applesauce, oat milk, pepper, salt, cinnamon, cloves, nutmeg, and sugar. Mash until smooth.
- For Marshmallow Topping: Spoon sweet potato mixture into the pan. Bake for 25-30 minutes. Add marshmallows on top and broil until golden. Sprinkle with pecans if using.
- For Pecan Crumble Topping: Spoon sweet potato mixture into the pan. Mix pecans, flour, sugar, and oil for topping. Sprinkle over sweet potatoes. Bake for 25-30 minutes.
Notes
- You can adjust the sweetness by adding more or less sugar to the filling.
- For a nut-free option, omit the pecans or use a seed-based alternative.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup
- Calories: 195 kcal
- Sugar: 9g
- Sodium: 125mg
- Fat: 0.1g
- Saturated Fat: 0.04g
- Unsaturated Fat: 0.072g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
