Description
Savor the warmth of this Irresistible Vegan Sweet Potato Casserole with Maple Pecan Topping, a delightful blend of creamy sweetness and crunchy texture perfect for any occasion.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup full-fat coconut milk
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1 cup toasted pecans
- 1/2 cup light brown sugar
- 3 tbsp melted vegan butter
Instructions
- Preheat your oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
- Peel and chop the sweet potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes.
- Drain the sweet potatoes and transfer them to a mixing bowl. Add coconut milk and maple syrup, then mash until smooth and creamy.
- Stir in cinnamon and taste; adjust sweetness with more maple syrup if desired.
- In another bowl, combine toasted pecans, brown sugar, and melted vegan butter. Mix well to create the topping.
- Spread the sweet potato mixture evenly in the prepared baking dish. Generously sprinkle the pecan topping over it.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 12g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg