A Search for Great Vegan Food in San Diego

Vegan Sweet Potato Casserole

Who doesn’t love sweet potato casserole, especially when it has a brown sugar, pecan topping?   For me, this dish signifies the beginning of the holiday season.  I based my recipe off of Susan Voisin’s on FatFree Vegan Kitchen:

http://blog.fatfreevegan.com/2006/12/sweet-potato-casserole-with-pecan.html

 

I first assembled my ingredients…

 

Sweet Potato Casserole Ingredients
Sweet Potato Casserole Ingredients

 

And roughly chopped the pecans.

 

Pecans for Casserole
Pecans for Casserole

 

It was then time to roast the sweet potatoes.  I poked them a few times with a fork before putting them in the oven.  I start to monitor the sweet potatoes when the juices begin to bubble out of the holes made by the fork.

 

Roasted Sweet Potato on Parchment Paper
Roasted Sweet Potato on Parchment Paper

 

It’s also easy to remove the skin of the sweet potato when they’re warm.  Just make sure not to burn your fingers!

 

Peeling Sweet Potatoes
Peeling Sweet Potatoes

 

I don’t have a potato masher, so I decided to use my electric mixer.

 

Sweet Potato and Earth Balance
Sweet Potato and Earth Balance

 

Which quickly made my sweet potatoes smooth!

 

Mashed Sweet Potatoes
Mashed Sweet Potatoes

 

I added spices, maple syrup, and some sugar.

 

Sweet Potato Base Ingredients
Sweet Potato Base Ingredients

 

I greased my pan with coconut oil and poured in the sweet potato mixture.

 

Sweet Potato Casserole Base Layer
Sweet Potato Casserole Base Layer

 

It was then time to make the top layer of the casserole.

 

Casserole Topping Ingredients
Casserole Topping Ingredients

 

Once the ingredients were mixed, I had a delicious looking topping!

 

Topping Ingredients Mixed Together
Topping Ingredients Mixed Together

 

I used my hands to sprinkle the mixture on top of the sweet potato layer.

 

Sweet Potato Casserole Layered
Sweet Potato Casserole Layered

 

After 45 minutes in the oven, the casserole was ready!  I admit I had my first taste right when it came out of the oven.

 

Piece of Sweet Potato Casserole
Piece of Sweet Potato Casserole

 

The sweet potato casserole is easier to serve, however, once it has cooled!

 

Pieces of Sweet Potato Casserole
Pieces of Sweet Potato Casserole

 

 

5.0 from 4 reviews
Vegan Sweet Potato Casserole
 
Ingredients
  • Base Layer:
  • 4 roasted sweet potatoes (see below for instructions on how to roast sweet potatoes)
  • 2 tablespoons Earth Balance
  • ¼ cup almond milk
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • ¼ cup maple syrup
  • ½ teaspoon salt
  • ¾ teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • Topping:
  • ¼ cup Earth Balance
  • ½ cup brown sugar
  • ⅓ cup flour
  • 1 cup pecans
  • 2 tablespoons maple syrup
Instructions
  1. Roasted Sweet Potatoes
  2. Pre-heat oven to 400 degrees
  3. Place 4 sweet potatoes on parchment paper lined cookie sheet
  4. Poke potatoes with fork several times
  5. Bake for 45 minutes or until potatoes tender
  6. Remove skin from sweet potatoes
  7. Base layer
  8. Preheat oven to 350 and grease 8 x 8 pan with coconut oil
  9. Mash sweet potatoes and mix with Earth Balance
  10. Mix in almond milk, orange juice, vanilla extract, sugar, maple syrup, salt, nutmeg, and cinnamon.
  11. Pour mixture into greased pan.
  12. Topping:
  13. Mix Earth Balance, brown sugar, flour, chopped pecans, and maple syrup in a bowl.
  14. Sprinkle topping on sweet potato base layer.
  15. Bake dish for 45 minutes.

 

14 Comments

  • Melissa says:

    I made this dish for my Vegan Thanksgiving and everyone loved it. One of my guests even asked for the recipe so I sent him the link. :)

    • emily says:

      I’m so glad you liked it! And thanks for sharing the link with your friend. I plan on putting up some more holiday recipes soon, so be sure to visit The Fussy Fork again soon!

  • Tracy says:

    Biggest hit at Thanksgiving dinner. Everyone raved over this

    • emily says:

      I’m glad the recipe went over well! It’s great when you can make a traditional Thanksgiving dish a little healthier without sacrificing taste!

  • Kari says:

    Looks delicious!
    I think this dish could be prepped ahead to your step #14, frozen, and then baked from frozen at a slightly lower temp for a longer time. 325F for 75 minutes, perhaps?

  • Kari says:

    Emily, I cooked this from frozen last night while preparing other dishes for my daughter’s welcome-home-from-college dinner. It turned out fine! Glad to be able to include this without adding any more time on day of.

  • I’m planning on bringing this as a vegan option for a dinner, and (as a vegan myself), I have to say that this is probably better than sweet potato casseroles I’ve had even before I was a vegan. 11 out of 5 stars.

  • Genesis says:

    Really good & Sweet

  • pia says:

    Can I use almond flour or a Bob Mill’s gluten free flour as a substitute for the flour?

  • Nothando says:

    Extremely interesting dish to make. I just put it in the oven and I am too confident it’s gonna turn out perfectedly I couldn’t wait to comment. Thanks.

    Nothando

  • Dory says:

    My daughter made this dish last year, for Easter and I absolutely loved it. So, I decided to make it for Thanksgiving this year. She shared your link with me through Pinterest. But I don’t know the amount of sweet potatoes (by cups, approximately). I’d also like the size of the casserole dish you used.

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