This indulgent vegan Sweet Potato Casserole is incredibly healthy and delicious! Make it for dessert or serve it as a side dish. Ready in less than an hour!
Preheat oven to 375°F. Lightly grease a 10-cup (2 1/2 quart) casserole dish and set aside.
Wash and peel the sweet potatoes and slice into large chunks.
Place in a large pot of boiling water and boil until fork-tender (approximately 10-20 minutes). Drain.
Mash the sweet potatoes with the butter and coconut oil. Slowly add the pure maple syrup, madagascar vanilla, ceylon cinnamon, nutmeg and sea salt. Pour mixture into the casserole dish and smooth with a spatula until even.
Place the oats in a food processor and pulse until they are coarsely chopped.
Combine the chopped pecans, oats, almond flour, ceylon cinnamon and sea salt in a medium sized bowl.
Fold the melted coconut oil, pure maple syrup and melted butter into the mixture and stir until just combined.
Sprinkle the crumb topping evenly over the mashed sweet potato mixture and bake, uncovered for 15-20 minutes.
Serve warm with a drizzle of pure maple syrup and a tall, cold glass of plant-based milk and enjoy!
We tested this recipe a total of 3 times, and our taste testers agreed the following brand's ingredients resulted in the most delicious batch!
Butternut Mountain Farm Pure Maple Syrup. View here.
Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil. View here.
Vegan Buttery Spread. View here.
Organic Old-Fashioned Rolled Oats. View here.
Organic Ceylon Cinnamon. View here.
Organic Nutmeg. View here.
Madagascar Vanilla Extract. View here.
Certified Vegan Almond Flour. View here.