Description
A delicious vegan sweet potato casserole with a crunchy pecan topping.
Ingredients
Scale
- 3 cups mashed sweet potatoes
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp melted coconut oil
Instructions
- Preheat oven to 375°F (190°C).
- Mix mashed sweet potatoes, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt.
- Spread mixture in a greased baking dish.
- Combine pecans, brown sugar, and coconut oil for the topping.
- Sprinkle topping over the sweet potatoes.
- Bake for 25-30 minutes until golden brown.
Notes
- Use canned sweet potatoes for quicker prep.
- Adjust sweetness to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dish
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan sweet potato casserole, dairy-free, holiday side dish