Clear a spot on your Thanksgiving table for this deliciously sweet and savoury Vegan Sweet Potato Casserole with irresistible, buttery pecan crumble topping!
PREP TIME: 22 minutesminutes
COOK TIME: 40 minutesminutes
TOTAL TIME: 1 hourhour2 minutesminutes
Servings: 8as a side
Ingredients
For the casserole
2lb (900 grams)orange sweet potatoes
⅓ cup (80ml)creamy plant milk
3tablespoonscornstarch , or arrowroot
½ cup (100grams)dark brown sugar
2teaspoonsground cinnamon
½teaspoonfine sea salt
½teaspoonblack pepper
¼teaspoonground nutmeg
¼teaspoonground ginger
OPTIONAL 2tablespoonsbourbon, (but use 2 tablespoons less milk)
For the topping
¾ cup (75grams)chopped pecan nuts
½ cup (50grams)rolled/old fashioned oats, certified GF if necessary
½ cup (63grams)all-purpose flour, or GF all purpose flour
⅓ cup (67grams)dark brown sugar
½teaspoonground cinnamon
½teaspoonfine sea salt
1teaspoonfinely chopped fresh rosemary or sage, (omit if you don't have fresh. Dried doesn't work well)
4tablespoonsmelted vegan butter, or olive oil
OPTIONAL 1handfulwhole pecans, for decorating
INSTRUCTIONS
Preheat oven to 350°F (175°C)
Cook the sweet potatoes. Peel, cube, add to a saucepan, then cover in water. Boil for 8 to 10 minutes or until just fork tender. Don't overcook them.
Drain the sweet potatoes through a sieve or colander, then return to the pan and leave on the turned off but still warm stovetop with the lid off so they can steam dry for 5 to 10 minutes.
Make the pecan topping while the sweet potatoes are cooking. Add all of the dry topping ingredients to a bowl (pecans, oats, flour, brown sugar, cinnamon, salt, and chopped sage/rosemary). Stir to combine then pour in the melted butter. Stir really well until clumpy with no dry bits. Set aside.
Blend the filling. Add the sweet potato to a food processor then add the milk, cornstarch, sugar, cinnamon, salt, black pepper, nutmeg, ginger, and optional bourbon. Process until completely smooth.
Spoon the sweet potato mixture into a shallow baking dish (that will hold about 2 quarts/litres. Mine is 10.5 x 7.5-inch), level the top then sprinkle over the pecan topping in an even layer. Decorate the top with a handful of whole pecans if you have some.
Bake for 40 mins. It's best if left to rest for 15 to 20 minutes before digging in. If you have some fresh sage leaves they look pretty on the top when serving!
NOTES
Store leftovers covered tightly in the fridge for 3 to 4 days. Reheat in the oven if you want to keep the top crunchy, or reheat individual portions in a microwave or air fryer.Want to use marshmallows? See the FAQ's for a great way to enjoy this casserole with vegan marshmallows and the crunchy pecan topping!