Much like autumn’s quintessential comfort foods, I’ve found that vegan sweet potato casserole brings together the best of both nourishment and nostalgia. I’m excited to share my refined version of this classic dish, which transforms humble sweet potatoes into a luxurious, dairy-free masterpiece that even the most discerning traditionalists have embraced at my dinner table.
While the original marshmallow-topped version holds its place in culinary history, my modern interpretation elevates the dish with a sophisticated pecan-oat streusel that’ll make you question everything you thought you knew about vegan cooking.
Recipe
Sweet potato casserole is a beloved holiday dish that has been transformed into a completely plant-based version without sacrificing any of the traditional flavors and textures. This vegan adaptation maintains the creamy, comforting essence of the classic while incorporating wholesome ingredients like coconut milk and natural sweeteners.
The combination of tender mashed sweet potatoes with a crispy pecan-oat topping creates an irresistible contrast that makes this dish a standout on any dinner table. The warm spices and maple syrup enhance the natural sweetness of the potatoes, while the coconut milk adds a rich, smooth consistency that perfectly mimics the traditional dairy-based version.
- 4 large sweet potatoes, peeled and cubed
- 1 cup full-fat coconut milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup coconut oil, melted
- 1/4 cup brown sugar
Boil the sweet potatoes in a large pot of water for 15-20 minutes until fork-tender. Drain thoroughly and return to the pot. Add coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt, then mash until smooth. Transfer the mixture to a greased 9×13 baking dish.
In a separate bowl, combine pecans, oats, flour, melted coconut oil, and brown sugar until crumbly. Spread the topping evenly over the sweet potato mixture. Bake at 375°F for 25-30 minutes, or until the topping is golden brown and crispy.
For optimal results, select sweet potatoes of similar size to ensure even cooking. The casserole can be assembled up to 48 hours in advance and stored covered in the refrigerator until ready to bake. If the topping starts to brown too quickly, tent the dish with aluminum foil.
This casserole reheats well in a 350°F oven for 15-20 minutes or can be microwaved in individual portions. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Step-By-Step Cooking Instructions
You’ll want to begin by gathering all ingredients and peeling your sweet potatoes into uniform cubes for consistent cooking.
Once your potatoes are tender from boiling, combine them with coconut milk, maple syrup, vanilla, and spices, mashing until you achieve a silky-smooth consistency.
After transferring the mixture to your baking dish and adding the pecan-oat topping, you’ll bake until the surface turns golden brown, creating that perfect contrast between creamy and crispy textures.
Step 1. Gather All Required Ingredients
Before starting this comforting casserole, gather your ingredients in two groups: the creamy sweet potato base and the crunchy streusel topping.
For the base, you’ll need 4 large sweet potatoes (peeled and cubed), 1 cup of full-fat coconut milk, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
For your streusel topping, collect 1 cup chopped pecans, 1/2 cup rolled oats, 1/3 cup all-purpose flour, 1/3 cup melted coconut oil, and 1/4 cup brown sugar.
You’ll want to ensure your coconut oil is at room temperature before melting it, as this will help create the perfect crumbly texture for your topping.
Take a moment to measure all ingredients precisely and arrange them in their respective groups on your counter. This organization will streamline your cooking process and ensure you don’t accidentally skip any components.
Don’t forget to set out your essential tools: a large pot for boiling, a masher or mixer for the sweet potatoes, and a 9×13 baking dish.
Step 2. Peel and Cube Potatoes
Begin by thoroughly rinsing four large sweet potatoes under cool running water, removing any dirt or debris from their skin.
Once clean, grab a sharp vegetable peeler and position it at the top of each potato. Apply steady, even pressure as you draw the peeler downward, removing the skin in long, continuous strokes. Rotate the potato and continue until all skin is removed.
Next, place each peeled sweet potato on a clean cutting board and slice off both ends. Cut each potato in half lengthwise, then lay the flat sides down for stability. Slice each half lengthwise into three even strips, then rotate and cut crosswise into roughly 1-inch cubes.
You’ll want uniform pieces to ensure even cooking time. As you cube each potato, transfer the pieces to a large bowl filled with cold water to prevent oxidation. This step isn’t strictly necessary, but it’ll keep your potatoes from browning if you’re not cooking them immediately.
When you’re ready to proceed, drain the cubes thoroughly in a colander before boiling. The consistent size of your cubes will help achieve that perfect, creamy texture when mashed.
Step 3. Boil Potatoes Until Tender
Fill a large pot three-quarters full with cold water and add a pinch of salt.
Add your peeled and cubed sweet potatoes to the pot, ensuring they’re fully submerged in the water. Place the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium-high to maintain a steady simmer.
You’ll want to cook the sweet potatoes for 15-20 minutes, testing them occasionally with a fork. They’re done when the fork easily pierces through the cubes with minimal resistance.
Be careful not to overcook them, as they’ll become waterlogged and affect your casserole’s final texture. During cooking, you might notice some foam forming on the surface – this is normal and won’t affect your dish.
Once the potatoes are tender, drain them thoroughly in a colander, giving them a gentle shake to remove excess water.
Let them steam dry for about 2-3 minutes before proceeding with mashing. This quick drying step ensures your mashed sweet potatoes won’t be watery, leading to a creamier, more consistent casserole base.
Step 4. Mash Potatoes With Ingredients
Return your drained sweet potatoes to the pot while they’re still hot, preparing them for their transformation into a creamy, spice-infused base.
Pour in the full-fat coconut milk and begin mashing the potatoes with a potato masher or electric mixer, working steadily until you’ve broken down any large chunks.
Drizzle in the maple syrup and add the vanilla extract, letting these natural sweeteners meld with the warm potatoes.
Sprinkle in your measured ground cinnamon, nutmeg, and salt, distributing the spices evenly throughout the mixture.
Continue mashing and stirring until you’ve achieved a smooth, uniform consistency with no lumps remaining.
Take a moment to taste and adjust the seasonings if needed – you’re looking for a balanced blend of sweet and spice.
The mixture should be creamy but still hold its shape. If it seems too thick, add a splash more coconut milk; if too loose, let it stand for a few minutes to thicken naturally.
Once you’ve reached the perfect consistency, transfer the mashed sweet potato mixture to your prepared 9×13 baking dish, spreading it evenly with a spatula.
Step 5. Bake Golden Topping Evenly
Once your sweet potato base is ready, preheat your oven to 375°F and position a rack in the middle.
Spread your mashed sweet potato mixture evenly in a 9×13 baking dish, ensuring there are no air pockets. Use the back of a spoon to create gentle swirls on the surface, which will help the topping adhere better.
Sprinkle your prepared pecan-oat streusel topping uniformly over the sweet potato layer, making sure to cover the entire surface. Avoid pressing the topping down too firmly – you’ll want to maintain its light, crumbly texture.
If you notice any bare spots, redistribute the topping to ensure even coverage.
Place the casserole in your preheated oven and bake for 25-30 minutes, rotating the dish halfway through for even browning.
Watch the topping carefully during the last few minutes – you’re looking for a golden-brown color and crispy texture. If you notice the topping browning too quickly, loosely cover the dish with foil while allowing steam to escape.
The casserole is done when the topping is crispy and the filling is heated through, with slight bubbling around the edges.
Why I Love This Dish
I’ve grown deeply fond of this vegan sweet potato casserole for three compelling reasons.
First, it captures all the nostalgic comfort of traditional holiday dishes while aligning perfectly with my plant-based lifestyle. The creamy, spiced sweet potatoes paired with that crunchy pecan topping bring me right back to my grandmother’s kitchen, but without any animal products.
Second, I love how this dish brings people together. When I serve it at gatherings, both vegans and non-vegans reach for seconds, often surprised to learn it’s entirely plant-based. The rich coconut milk and maple syrup create such a luxurious texture and depth of flavor that no one misses the dairy or eggs.
Finally, I appreciate its versatility and practicality. I can prepare it days in advance, which is invaluable during busy holiday seasons.
Plus, the leftovers maintain their delicious flavor and texture throughout the week, making it perfect for meal prep. The combination of natural sweetness, warm spices, and that irresistible streusel topping makes this casserole a dish I’m proud to share with everyone I love.
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