Enjoy this Thanksgiving holiday with this sweet and creamy Maple Pecan Sweet Potato Casserole. Since it is both vegan and oil-free, you don’t have to feel any guilt after indulging in this very delicious and tasty side dish!
At Thanksgiving time, I love all the delicious sides that you can mix and match together. One of my favorite combinations is mixing together my creamy sweet potato casserole with a fluffy savory stuffing! Oh I can taste the flavors now!
Sweet Potato Ingredients
The ingredients for the filling include sweet potatoes, cashew cream, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and sea salt. The cashew cream is just raw cashews blended with water. This will replace the butter that is traditionally used in a sweet potato casserole dish. If you want to make the filling even creamier, you can add in 1/4 cup of unsweetened almond milk. For the topping, you will need flour, pecans, maple syrup, and sea salt. For variety, I also added some walnuts into the topping.
If you’re wanting to reduce the sugar content of this recipe without sacrificing the taste and enjoyment of this dish, you can replace the brown sugar and maple syrup with Lakanto’s sugar replacements down below. I personally try to reduce the sugars in my diet, so I’m constantly using these products in my recipes to make my dishes even healthier, and honestly, you can’t event taste the difference! You can use my coupon code, “PURELIVING” to receive a 15% discount on your total order. 🙂
How to Make Sweet Potato Casserole
First, you want to preheat your oven to 350 degrees F. Then lightly grease a 2-quart baking dish. If you want to avoid all oils, you can skip this step. I personally don’t grease my baking dish and my casserole comes out just fine. Next, bring a medium size pot of water to a boil. Place sweet potatoes into the pot, turn the heat down to a medium, and let simmer for approximately 15 minutes or until the sweet potatoes are tender. Drain the sweet potatoes and mix in the rest of the filling ingredients: cashew cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, and sea salt. Transfer the sweet potato mixture into the baking dish and spread into an even layer.
For the topping, mix together the flour and salt in a medium size bowl. Add in the pecans and mix again. Finally, add in the maple syrup and mix until all the ingredients are well incorporated. Spread the topping evenly over the sweet potato mixture. Bake for approximately 30 minutes. Serve!
How to Reheat Sweet Potato Casserole
To reheat the sweet potato casserole, cover with foil and place in the oven for approximately 20 minutes at 350 degrees F.
How to Store Sweet Potato Casserole
The sweet potato casserole will last in the refrigerator for up to a week if stored in an airtight container.
Vegan Maple Pecan Sweet Potato Casserole
Ingredients
Filling
- 3 lbs sweet potatoes (approximately 4 to 5 medium size sweet potatoes) peeled and cut into 1-inch cubes
- 3/4 cup cashew cream (blend 1/2 cup raw cashews with 1/2 cup water) After blending the cashews and water, the total amount of cashew cream will be about 3/4 cup. The cashew cream will replace the butter that is traditionally used in this recipe.
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
Topping
- 1/4 cup all-purpose flour
- 1/4 tsp sea salt
- 1 cup pecans
- 1/3 cup maple syrup
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 2-quart baking dish. If you want to avoid all oils, you can skip this step. I personally don't grease my baking dish and my casserole comes out just fine.
- Bring a medium pot of water to a boil. Add in the sweet potatoes and simmer for approximately 15 to 20 minutes or until tender. Drain and cool slightly.
- Place potatoes in a large bowl and add in the filling ingredients: cashew cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, and sea salt. Mash sweet potato mixture with a potato masher.
- Transfer the sweet potato mixture into the baking dish and spread into an even layer.
- For the topping, mix together the flour and salt in a medium size bowl. Add in the pecans and mix again. Finally, add in the maple syrup and mix until all the ingredients are well incorporated. For variety, I added in some walnuts into the topping.
- Spread the topping evenly over the sweet potato mixture. Bake for approximately 30 minutes. Serve and enjoy!
Notes
Looking for more delicious and healthy plant-based recipes? Check out my recipe book that has over 160 nutritious recipes that are both simple and tasty!
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Vegan Pumpkin Bread
Stuffed Tofu Turkey
Vegan Pumpkin Spice Muffins (Gluten-Free, Keto)
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