Vegan Sweet Potato Casserole
Creamy, mashed sweet potatoes with a sweet, crunchy pecan and coconut streusel topping. This Vegan Sweet Potato Casserole is made with only 10 ingredients, no refined sugar, and gluten free.
Servings 8 servings
Ingredients
- 4 sweet potatoes, peeled and chopped
- 2 tablespoon coconut oil
- ½ tsp salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2-3 tbsp maple syrup optional
Topping:
- ¾ cup chopped pecans
- ½ cup coconut sugar
- ¼ cup shredded coconut
- ⅓ cup oat flour
- 3 tbsp coconut oil, melted
Instructions
- Preheat oven to 350 degrees.
- Place chopped sweet potatoes in a large pot and cover with enough water to cover potatoes completely.
- Bring to a boil of medium high heat and continue to cook for about 15-20 minutes until potatoes are fork tender.
- Drain and transfer potatoes to stand mixer or a large bowl. Add oil, salt, cinnamon, nutmeg, and syrup if using. Whip until fluffy and lump free.
- Combine topping ingredients in a bowl and mix to combine thoroughly.
- Spread potatoes in an even layer in an 8 x 8 baking dish.
- Spoon topping over potatoes in an even layer.
- Bake for 30 minutes until topping is caramelized and has browned slightly.
