With Thanksgiving just around the corner, here is an easy recipe for Vegan Sweet Potato Casserole (with Candied Pecan Topping). A stress-free, super easy-to-make sweet potato casserole that is a gluten-free and dairy-free recipe for special holidays or everyday occasions! Even better are recipes that can be made ahead!
Vegan Sweet Potato Casserole:
Adding Organic Sweet Potatoes To Your Diet:
Changing my diet to grain, gluten and dairy-free required effort. I still get to have the most scrumptious brownies and truffles.
What would I do without this amazing Paleo breakfast casserole on busy days?
Once the cold weather hits, Crockpot Turkey Chili goes on the menu.
And sweet potatoes also make a great smoothie!
And luckily, this side dish is very transportable and makes great leftovers. The organic sweet potatoes in the grocery store have been ginormous lately, so I used 2 extra-large. I prefer buying the larger size because they seem easier to peel.
Related: Paleo Thanksgiving Recipes –
- 2-3 organic sweet potatoes
- maple syrup
- ground cinnamon
- ground nutmeg
- vanilla extract
- fine sea salt
- coconut sugar
For the candied pecans topping:
- raw pecans
- maple syrup
I used 2/3 cup of raw pecans, but you could use 1 cup to completely cover the top of your casserole. I only had 2/3 cup of pecans on hand, so that is what I went with and it worked fine.
Awesome Health Benefits of Sweet Potatoes:
Sweet potatoes are a great source of:
- Vitamins especially A and C, B vitamins
- anti-inflammatory nutrients
Sweet potatoes are purple, orange, or white-fleshed. Yams are an acceptable substitution for use in this recipe.
Looking for other amazing salmon recipes? Check these out!
This Vegan Sweet Potato Casserole is simple enough for every day, and yet perfect for special holidays!
- 2 Extra large or 3 large organic sweet potatoes (peeled and cut into small 2" cubes)
- 1 tablespoon unsweetened almond milk (sub other non-dairy milk)
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (I used a few twists of my nutmeg grinder spice)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 tablespoon coconut sugar (sprinkling on top of casserole before baking)
- Candied Pecans:
- 2/3 cup raw pecans
- 1-2 tablespoons maple syrup (I used one tablespoon)
Preheat oven to 350 degrees F.
Bring a pot of water to a boil and add cubed sweet potatoes and cook for 8-10 minutes until fork tender.
Drain water and add to an electric mixer with almond milk, 2 tablespoons maple syrup, cinnamon, nutmeg, vanilla, and sea salt. Mix until combined and to your preferred consistency.
Spray a casserole dish with spray oil ( I use coconut oil) and pour sweet potatoes into the dish and smooth top.
In a cast iron skillet (or small pan), spray lightly with coconut oil, add the raw pecans, maple syrup on medium-low and mix with a spoon for about 30 seconds to 1-minute coating all the pecans with maple syrup.
Pour pecans onto a baking sheet with parchment, spread out in one layer and let cool.
Arrange the pecans on top of the casserole and sprinkle with coconut sugar.
Bake at 350 degrees for 20-25 minutes.
*Can be made ahead and reheated.
Love how you’ve cut back on the sweeteners and made them a much healthier choice. Thanks!