|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 5g||19%|
|Total Sugars 33g|
|Vitamin C 26mg||130%|
|*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 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 not-too-sweet flavor leaving your taste buds satisfied.
Most sweet potato casserole recipes call for butter, milk, and eggs, making them less than vegan-friendly. This version swaps for vegan butter, coconut milk, and soy yogurt with delicious results. It has the same flavors and textures that you'd expect from a classic sweet potato casserole.
This particular casserole doesn't use a traditional marshmallow topping, instead featuring a sprinkle of crunchy, sweet nut topping. If you want to incorporate marshmallows, look for a vegan variety and add in the last few minutes of baking. Serve with other classic Thanksgiving dishes like vegan green bean casserole and vegan stuffing.
"This sweet potato casserole had excellent flavor—you won't miss the eggs and dairy. The spices, brown sugar, and maple syrup flavored the casserole perfectly, and the topping was crunchy and delicious! Whether vegan or not, this is a dish the whole family will enjoy." —Diana Rattray
For the Casserole:
5 cups sweet potatoes, about 1 3/4 pounds, peeled and diced into 1-inch cubes
1/3 cup maple syrup
3 tablespoons dark brown sugar
2 tablespoons dairy-free soy margarine, softened
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup coconut milk
1/4 cup unsweetened soy yogurt
1 1/2 teaspoons vanilla extract
For the Topping:
3/4 cup pecans, finely chopped
1/2 cup dark brown sugar
1/3 cup (45 grams) all purpose flour
3 tablespoons dairy-free soy margarine
Gather the ingredients. Preheat the oven to 325 F.
Oil a 1 1/2- to 2-quart casserole dish and set aside.
Add the chopped sweet potato to a medium-sized saucepan and fill with enough water to cover. Boil, uncovered until fork tender, about 15 minutes.
To make the casserole, drain the sweet potatoes well and place in the bowl of a food processor. Process until creamy.
Add the maple syrup, dark brown sugar, margarine, salt, cinnamon, nutmeg, and ginger 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, smooth into an even layer, and set aside.
To make the topping, add the pecans, dark brown sugar, and flour to a medium bowl. Stir until well-mixed.
Cut in the margarine until the mixture resembles pea-sized crumbles. Sprinkle evenly 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 cool for 10 to 20 minutes before serving.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- Vegan sweet potato casserole can be assembled a day ahead and stored in the refrigerator. Let it come to room temperature before baking.
- Instead of cubing and boiling, baked and peeled sweet potatoes can be used.
- 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 topping some time to dry out, making it crisper.
- 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.
- Nut-free: If there is a nut allergy concern, achieve a similar crunchy topping by replacing the pecans with old-fashioned rolled oats.
- Gluten-free: Replace the flour in the topping with your favorite all-purpose gluten-free flour blend. Double-check that all other ingredients are gluten-free.
- With Marshmallows: Top the crumb layer—or replace it—with 1 1/2 to 2 cups of vegan mini marshmallows in the last few minutes of baking.
How to Store
- Store leftover vegan sweet potato casserole in an airtight container in the fridge for up to three days. Reheat in the microwave or, to re-crisp the top, the oven.
- The casserole can be frozen with some adjustments. Assemble except for the topping and, instead of baking, wrap well and freeze for up to a month. When ready to bake, top with the topping and bake from frozen for an extra 5 to 10 minutes.
What is the difference between light and dark brown sugar?
The difference between light brown sugar and dark brown sugar is the amount of molasses. Dark brown sugar contains about twice as much molasses as light brown sugar. The extra molasses is what makes it a bit more robust in flavor and darker in color.