Vegan Sweet Potato Casserole

Nov 27, 2021 The Wild Vegans

Recipe Info

Recipe Cuisine: Vegan
Recipe Category: Sides
Tagged: Dairy Free, Gluten Free Option, Kid Friendly, Soy Free Option, Vegan
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Recipe Yield: 8 Servings

Ingredients

CASSEROLE

4lb (64oz) sweet potatoes or yams, peeled and roughly chopped
Vegan cooking spray (soy-free if necessary)
1/3 cup unsweetened non-dairy milk (soy-free if necessary)
1/3 cup maple syrup
1/4 cup coconut sugar (or brown sugar)
3 tbsp. vegan butter (soy-free if necessary; or coconut oil), melted
2 tbsp. lemon juice
1 tbsp. nutritional yeast, optional
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg

TOPPING

1 1/2 cups chopped pecans
1 cup rolled oats (certified gluten-free if necessary)
1 cup vegan cornflakes (certified gluten-free if necessary)
1/3 cup oat flour (certified gluten-free if necessary)
1/4 cup coconut sugar (or brown sugar)
1 tsp. ground cinnamon
1/4 tsp. salt
4 tbsp. vegan butter (soy-free if necessary; or coconut oil), melted
1 tbsp. maple syrup

Instructions

To make the casserole:

Cover the sweet potatoes with water in a large pot. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables are tender. Remove from the heat and set aside to drain. Place aside.
Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish lightly with cooking spray.
Place the sweet potatoes in a large mixing bowl. Combine the milk, maple syrup, sugar, butter, lemon juice, nutritional yeast (if using), cinnamon, ginger, salt, and nutmeg in a large mixing bowl. Mash and combine the mixture with a fork until mostly smooth. Place in the prepared baking dish.

To make the topping:

Combine the pecans, oats, cornflakes, oat flour, sugar, cinnamon, and salt in a mixing bowl. Pour the melted butter and maple syrup over the top and mix well. Cover the casserole with the topping.
Bake for 20 minutes, or until the topping is crispy and the casserole is thoroughly heated. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATION

Instead of boiling the sweet potatoes, roast them whole for 1 hour at 400°F (180°C, or gas mark 4) for a richer flavor. Allow them to cool before removing the flesh from the skins.