Easy Vegan Sweet Potato Casserole
A vegan sweet potato casserole that's lusciously rich and topped with a buttery, brown sugar pecan crumble. It's also gluten-free, requires only 10 ingredients and takes only 45 minutes to prepare.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: All
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 12
Calories: 246kcal
Cost: $11
For the Potatoes
- 2 lb sweet potatoes peeled and chopped
- ¾ cup organic sugar
- ¼ tsp sea salt
- ¼ cup vegan heavy cream
- 2 tablespoon vegan butter melted
- 1 teaspoon vanilla extract
- 2 flax eggs mix 2 tablespoon ground flax with 4 tablespoon water; stir, refrigerate for 15 minutes to thicken
For the Topping
- ⅓ cup all purpose flour gluten-free
- ⅔ cup packed brown sugar
- ¼ tsp sea salt
- 2 tablespoon butter melted
- ½ cup raw pecans chopped
Preheat oven to 350 F/177 C. Spray a 9x13 casserole dish with a thin veil of cooking spray. To prepare potatoes, place in large pot; cover with water; bring to boil; reduce heat and continue to lightly boil for 12-15 minutes, or until fork-tender. Drain. Cool for 5 minutes.
Place potatoes in large bowl. Add granulated sugar, heavy cream, 2 tablespoon melted butter, ¼ teaspoon sea salt and vanilla.
Beat with mixer at medium speed until smooth.
With spatula, scoop potato mixture into lightly oiled 9x13 casserole dish and spread evenly.
Prepare topping by whisking together flour, brown sugar and ¼ teaspoon sea salt. Stir in 2 tablespoon melted butter. Sprinkle mixture evenly over sweet potatoes. Top with chopped pecans. Bake for 25 minutes, or until golden brown. For a browner topping, place under broiler for 5 minutes before removing from oven and placing on cooling rack. Cool for 5 minutes prior to serving.
- nutritional information is an estimate, not a guarantee.
- if using the broiler in the final 5 minutes of baking, be sure to use a casserole dish that'll withstand the heat.
- to make recipe refined sugar free, use ½ cup maple syrup in the potatoes and omit the brown sugar crumble. You may drizzle maple syrup over the top once the vegan sweet potato casserole cools for 5 minutes.
- don't have a hand mixer; don't sweat it. Mash potatoes with an old fashioned potato masher. Then, whip with fork to incorporate all the ingredients.
- recipe can be stored in an airtight container for up to 4 days.
- to make a day or two ahead of time: remove from oven, allow to cool to room temperature, cover tightly with saran wrap and place in your fridge in a place where it won't be disturbed.
- reheat by bringing to room temperature and covering with saran wrap. Place in oven at 350F/177 C for 15 minutes. Alternatively, you can heat in microwave for 3-4 minutes or until piping hot.
- I do not recommend freezing this casserole. It will turn to mush.
Serving: 0.5cup | Calories: 246kcal | Carbohydrates: 44g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 162mg | Potassium: 314mg | Fiber: 3g | Sugar: 28g | Vitamin A: 10887IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg