Vegan Maple Pecan Sweet Potato Casserole
Enjoy Thanksgiving with this sweet and creamy Maple Pecan Sweet Potato Casserole. It is both vegan and oil-free and oh so delicious!
Servings 8 servings
Calories 296kcal
Ingredients
Filling
- 3 lbs sweet potatoes (approximately 4 to 5 medium size sweet potatoes) peeled and cut into 1-inch cubes
- 3/4 cup cashew cream (blend 1/2 cup raw cashews with 1/2 cup water) After blending the cashews and water, the total amount of cashew cream will be about 3/4 cup. The cashew cream will replace the butter that is traditionally used in this recipe.
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
Topping
- 1/4 cup all-purpose flour
- 1/4 tsp sea salt
- 1 cup pecans
- 1/3 cup maple syrup
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 2-quart baking dish. If you want to avoid all oils, you can skip this step. I personally don't grease my baking dish and my casserole comes out just fine.
- Bring a medium pot of water to a boil. Add in the sweet potatoes and simmer for approximately 15 to 20 minutes or until tender. Drain and cool slightly.
- Place potatoes in a large bowl and add in the filling ingredients: cashew cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, and sea salt. Mash sweet potato mixture with a potato masher.
- Transfer the sweet potato mixture into the baking dish and spread into an even layer.
- For the topping, mix together the flour and salt in a medium size bowl. Add in the pecans and mix again. Finally, add in the maple syrup and mix until all the ingredients are well incorporated. For variety, I added in some walnuts into the topping.
- Spread the topping evenly over the sweet potato mixture. Bake for approximately 30 minutes. Serve and enjoy!
Video
Notes
For a creamier texture, you can add 1/4 cup of unsweetened almond milk to the filling.