Vegan Sweet Potato Casserole Recipe

Prepare the Sweet Potatoes

1. Heat the oven to 325 F. Lightly oil a 13x9-inch casserole dish and set aside.
2. In a medium-sized saucepan with water just to cover, bring the chopped sweet potatoes to a boil until tender.
3. In a colander or sieve, drain the sweet potatoes and place in the bowl of a food processor. Process until creamy.
4. Add the maple syrup, 3 tablespoons dark-brown sugar, salt, cinnamon, nutmeg, ginger, 3 tablespoons ground pecans, and 2 tablespoons dairy-free soy margarine and pulse until well combined.

1. Add the coconut milk, soy yogurt, and vanilla extract, processing until the mixture is smooth. Transfer the mixture to the prepared dish.

Make the Pecan Topping and Bake 

1. In a medium-large bowl, mix together 1/2 cup dark-brown sugar, flour, and 3/4 cup chopped pecans until well mixed.
2. Cut in 3 tablespoons dairy-free soy margarine until the mixture resembles pea-sized crumbles, and, using your hands, sprinkle over the sweet potato filling.
3. Bake for 30 to 35 minutes or until the top is golden brown and the filling is slightly bubbly.

Ingredient Substitutions and Cooking Tips

Picky eaters young and old may not be open to the crusted pecan topping. If this is a concern, set the pecan topping aside and serve the casserole in ramekins, allowing those will partake of the pecan goodness to add it themselves.

If there is a nut allergy concern, get a similar crunchy topping by replacing the pecans with old-fashioned rolled oats instead. It's a familiar addition that gives a similar consistency and taste as pecans.