American · Dinner
Vegan Sweet Potato Casserole
Roasted sweet potatoes mashed with coconut milk, maple syrup, and warm cinnamon, spread into a baking dish and topped with a crumble of pecans, brown sugar, and flour bound with vegan butter. Baked until the topping crisps and the base sets. Served warm as a holiday side.
$3
20 minsPrep
55 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
428Calories
4.5gProtein
18.2gFat
66.8gCarbs
37.6gSugar
7.4gFiber
222mgSodium
0mgChol
6.9gSat Fat
485mgPotassium
82mgCalcium
1.2mgIron
0mcgVitamin B12
8.6mgVitamin C
vegan
vegetarian
egg-free
high-fiber
low-calorie
gluten-free-adaptable
hidden-gems
vegan
Instructions
1
Prep
Heat the oven to 400F and scatter the peeled sweet potato across a baking tray for roasting.
2
Roast
Roast the sweet potato at 400F for 25 minutes until a fork slides through with no resistance and the edges caramelize.
3
Mash
Mash the roasted sweet potato with coconut milk, maple syrup, cinnamon, and salt until smooth, then spread level into a greased dish.
4
Bake
Combine the pecans, brown sugar, flour, and vegan butter, scatter over the mash, and bake at 375F for 30 minutes until deep golden.
5
Rest
Let the casserole rest for 10 minutes before serving.
6
Plate
Spoon the warm casserole onto a plate with the crumble facing up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sweet potato
- 4 tbsp60ml coconut milk
- 3 tbsp60g maple syrup
- 1 tsp1 tsp ground cinnamon
- 2 tbsp28g vegan butter, melted
- 2 oz56g pecans
- 2 tbsp24g brown sugar
- 2 tbsp16g all-purpose flour
- a pinch of salt
