|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A sweet potato casserole is always a welcome addition to any Thanksgiving Day table, but it's a winner all year long. Sweet, creamy, and bright, this dairy-free vegan sweet potato casserole is perfect for the fall and winter months when root vegetables are plentiful. The combination of spices used in this recipe gives the dish a sweet-yet-savory tone leaving your taste buds satisfied for hours.
This particular casserole doesn't use a traditional marshmallow topping, but instead a sprinkle of crunchy, sweet nut topping. If you want to incorporate marshmallows, double-check the packaging to ensure that they are the vegan variety.
- 5 cups sweet potatoes (peeled and diced into 1-inch cubes)
- 1/3 cup maple syrup
- 1/2 cup, plus 3 tablespoons dark brown sugar (divided)
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup, plus 3 tablespoons pecans (finely chopped or ground and divided)
- 5 tablespoons dairy-free soy margarine (softened and divided)
- 1/4 cup coconut milk
- 1/4 cup unsweetened soy yogurt
- 1 1/2 teaspoons vanilla extract
- 1/3 cup all-purpose flour
Gather the ingredients. Preheat the oven to 325 F.
Oil a 13 x 9-inch casserole dish and set aside.
Add to chopped sweet potato to a medium-sized saucepan and fill with enough water to cover. Boil under tender.
Drain the sweet potatoes and place in the bowl of a food processor. Process until creamy.
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.
Add the coconut milk, soy yogurt, and vanilla extract, processing until the mixture is smooth.
Transfer the mixture to the prepared dish, and set aside.
In a medium-large bowl, mix together 1/2 cup dark brown sugar, flour, and 3/4 cup chopped pecans until well mixed.
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.
Bake for 30 to 35 minutes or until the top is golden brown and the filling is slightly bubbly.
Let it cool for 10 to 20 minutes before serving.
- Picky eaters may not be open to the crusted pecan topping. Set the pecan topping aside and serve the casserole in ramekins, allowing people to add it themselves.
- If you have pumpkin pie spice on hand, you can use it in place of individual spices, though it might alternate the taste slightly.
- If possible, give the casserole 10 to 20 minutes to sit before serving. It will still be warm, but it will have been given some time to set. It also gives the crunchy topping some time to dry out, which will improve the finished product.
- Instead of using a food processor to blend the sweet potato filling, an immersion blender makes quick work of the potatoes without dirtying another dish.
- The casserole can be assembled a day ahead and stored in the refrigerator. Let it comes to room temperature before baking.
- Allergy-free variation: If there is a nut allergy concern, get a similar crunchy topping by replacing the pecans with old-fashioned rolled oats instead.
- Vegetarian variation: Use regular yogurt in place of soy yogurt if the recipe doesn't need to be vegan.
- Sweet and savory variation: Eliminate the maple syrup, brown sugar, and cinnamon from the casserole filling. Add 1 teaspoon each of dried rosemary and dried sage.