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Prep time
30 minutes
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Cook time
20 minutes
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Serves
10-12
Author Notes
Vegan Sweet Potato Casserole topped with a crunchy pecan crumble. It’s THE perfect holiday, or anytime, side dish. Low-fat, plant-based, healthy, and delicious. —Shane Martin
Ingredients
- Sweet Potato Mash
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4-5
large sweet potatoes
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3 tablespoons
pure maple syrup
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1 teaspoon
vanilla
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1 teaspoon
cinnamon
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1/8 teaspoon
nutmeg
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1/2 teaspoon
salt, or to taste
- Pecan Crumble Topping
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1 cup
rolled oats
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1 1/3 cups
chopped pecans
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3 tablespoons
maple syrup
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1 teaspoon
cinnamon
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1/2 teaspoon
salt
Directions
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Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to medium-high, and gently boil for 10 to 20 minutes, until the potatoes are fork tender.
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Preheat oven to 375°F. Lightly spray 9x11 casserole dish or use one that is non-stick.
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Prepare the crunchy nut topping: Pour oats into a food processor and pulse until coarsely chopped. In a mixing bowl, add the chopped pecans, oats, cinnamon, salt and stir to combine. Pour in the maple syrup. Mix until combined, using your hands if needed. Set aside.
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Drain the cooked sweet potatoes and place in a large mixing bowl and mash until smooth.
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Stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if needed. Dump into casserole dish and evenly smooth out.
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Sprinkle the crunch nut topping all over the sweet potato mixture, evenly.
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Bake, uncovered, at 375°F for 20 minutes, until the dish is hot throughout. Plate and serve immediately.
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