Healthy Recipe: Vegan Sweet Potato Casserole with Maple Pecan Topping

As the weather turns colder, we hunger for comfort food. Too often, though, those foods aren’t too good for us! This month, we’re sharing a recipe that’s a nice addition to fall and winter meals, and it’s a perfect dish for Thanksgiving. The best part is that it’s a light and healthy twist on a traditional favorite.

Vegan Sweet Potato Casserole with Maple Pecan Topping

PREP TIME: 10 MINS
COOK TIME: 50 MINS
TOTAL TIME: 60 MINS
SERVES: 8-10

INGREDIENTS:

Maple Pecan Topping

• 3 tablespoons maple syrup

• 6 tablespoons almond flour

• 1 1/2 tablespoons melted vegan butter

• 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

• 3.3 pounds sweet potato, peeled and cut into 1 inch cubes

• 3 tablespoons brown sugar

• 3 tablespoons maple syrup

• 1/4 cup unsweetened almond milk

• 6 tablespoons coconut oil or olive oil

• 6 tablespoons vegan butter, room temperature

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

DIRECTIONS:

Maple Pecan Topping

While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish.

2. Set aside.

3. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.

4. When the sweet potato is finished boiling, drain and mash.

5. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.

6. Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.

7. Bake for 30 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) then remove from oven.

8. Allow to cool for 10 minutes and then serve.

Get the printable version from Jessica in the Kitchen.

If you love this recipe, you may also like Crockpot Paleo Minestrone Soup.