Sweet potatoes and coconut milk are a holiday match made in heaven. My vegan sweet potato casserole skips the marshmallows and brings the flavor with maple syrup, coconut sugar, and a golden pecan crumble topping. Cozy, festive, and totally dairy-free!
Move over, marshmallows
Here's my hot take on the sweet potato casserole: it doesn't need marshmallows. Mother Nature has done a darn good job of making the sweet potato plenty sweet on its own, so I set about putting the HNL spin on this classic Thanksgiving side dish.
First things first this is a Vegan Sweet Potato Casserole, so everyone can enjoy it. I replaced the traditional cream with full-fat coconut milk, because, frankly, sweet potatoes and coconut are a match made in heaven.
I also knocked the sweetness waaaaaaaaay back so that the sweet potatoes can really shine, and replaced the sugar with a couple of my favorite unrefined sweeteners. The pecan crumble topping is made with wholegrain spelt flour and it, too, is completely vegan.
So although this might not be your grandma’s traditional sweet potato casserole and there is nary a marshmallow in sight, I’m hoping you’ll still give it a try. It’s nutritionist created and southerner approved. What’s better than that?
Mmm, maybe only this Vegetarian Mashed Potato Stuffing? But be sure to check out all of my vegetarian side dishes that aren't boring so you can decide for yourself.
Let's make vegan sweet potato casserole together!
You'll find detailed instructions in the printable recipe card at the end of this post. Use the "jump to recipe" button to skip right down there, or join me for a visual walkthrough before you get there.
Step 1: cook the sweet potatoes
Peel and cube your sweet potatoes. Put them in a large pot and cover with water. Bring to a boil, and then let simmer for about 15 minutes, until the sweet potatoes are fork-tender.
Drain the sweet potatoes well, and return to the same pot.
Step 2: mash 'em up
Add the coconut milk, maple syrup, vanilla, and spices to the pot.
Use a potato masher and mash well. If you prefer a very smooth sweet potato casserole, you can use an electric hand mixer for a finer mash.
Step 3: make the pecan crumble
Combine the spelt flour, coconut sugar, coconut oil, and salt in a large bowl. Use your fingers to work the coconut oil into the flour and sugar until the mixture resembles coarse crumbs.
Add the chopped pecans to the crumble mixture and stir to combine.
Step 4: assemble the casserole
Spread the sweet potato mash into your casserole dish in an even layer.
Scatter with pecan crumble.
Step 5: bake and cool
Bake for 30-40 minutes, until the top is crisp and brown.
Remove from the oven and let it rest for 10 minutes before serving. That's it! You're done!
Healthy Vegan Sweet Potato Casserole (Side Dish)
Ingredients
- 8 cups cubed sweet potato about 3 large
- 1 cup full fat coconut milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the pecan crumble
- ½ cup coconut sugar
- 4 Tablespoon coconut oil
- ½ cup spelt flour
- ¼ teaspoon salt
- 1 cup pecans chopped
Instructions
- Pre-heat your oven to 350°F / §80°C. Lightly grease your casserole dish.
- Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until fork tender.8 cups cubed sweet potato
- Drain the sweet potatoes and add back to the same pot. Add the coconut milk, cinnamon, nutmeg, vanilla, salt, and maple syrup. Use a potato masher to mash and mix well.1 cup full fat coconut milk, ¼ cup maple syrup, 1 teaspoon vanilla extract, ¾ teaspoon salt , 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Spread the sweet potato mixture into your prepared casserole dish.
- In a medium-sized bowl, combine the spelt flour, coconut sugar, coconut oil, and salt. Use a silicon spatula or your fingers to work the oil into the flour and sugar to make a crumble mixture. Add the chopped pecans.½ cup coconut sugar, 4 Tablespoon coconut oil, ½ cup spelt flour, ¼ teaspoon salt, 1 cup pecans
- Evenly sprinkle the pecan crumble over top of the sweet potato mixture.
- Place your sweet potato casserole into the oven and bake for 30-40 minutes, until the crumble topping is browned and crisp on top.
- Remove from the oven and let stand for 10 minutes before serving.
Notes
- Nutrition values are an estimate only.
- Sweet potato casserole can be prepared in advanced and baked from the fridge, add an extra 10 minutes to account for the chill.
- Alternately, bake in advance and re-heat from room temperature for about 15 minutes.
Millican Pecan says
I love your version of the sweet potato casserole. It's a shame our culture has has so much sugar and white flour in all it's home cooking. Thank you for helping turn that around and giving us recipes that have REAL food in them!
Christine says
This is legit making my mouth water... can’t wait to try it out at my next holiday gathering!!