Vegan Sweet Potato Casserole with Pecan Crumble
For the Sweet Potato Filling:
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup almond milk (or other plant-based milk)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
For the Pecan Crumble Topping:
- 1 cup pecans, chopped
- 1/2 cup rolled oats
- 1/3 cup almond flour (or whole wheat flour)
- 3 tablespoons coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
1. Prepare the Sweet Potatoes:
- Preheat your oven to 375°F.
- Boil or steam the cubed sweet potatoes until fork-tender (about 15–20 minutes). Drain well.
2. Make the Sweet Potato Filling:
- Transfer the cooked sweet potatoes to a large bowl.
- Add almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mash until smooth and creamy. Adjust sweetness and spices to taste.
3. Assemble the Casserole:
- Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
4. Make the Pecan Crumble:
- In a medium bowl, combine chopped pecans, rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, nutmeg, and a pinch of salt. Mix until crumbly and evenly coated.
5. Top the Casserole:
- Sprinkle the pecan crumble evenly over the sweet potato mixture.
6. Bake:
- Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and slightly crisp.
7. Serve:
- Let cool for a few minutes before serving. Enjoy as a side dish or dessert for any festive meal!
- Add a touch of orange zest to the sweet potato filling for a citrusy twist.
- For extra crunch, lightly toast the pecans before mixing them into the crumble.
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