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…

 

[caption id="attachment_1496" align="alignnone" width="640"]Sweet Potato Casserole Ingredients Sweet Potato Casserole Ingredients[/caption]

 

And roughly chopped the pecans.

 

[caption id="attachment_1503" align="alignnone" width="640"]Pecans for Casserole Pecans for Casserole[/caption]

 

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.

 

[caption id="attachment_1498" align="alignnone" width="640"]Roasted Sweet Potato on Parchment Paper Roasted Sweet Potato on Parchment Paper[/caption]

 

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

 

[caption id="attachment_1497" align="alignnone" width="640"]Peeling Sweet Potatoes Peeling Sweet Potatoes[/caption]

 

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

 

[caption id="attachment_1499" align="alignnone" width="640"]Sweet Potato and Earth Balance Sweet Potato and Earth Balance[/caption]

 

Which quickly made my sweet potatoes smooth!

 

[caption id="attachment_1500" align="alignnone" width="640"]Mashed Sweet Potatoes Mashed Sweet Potatoes[/caption]

 

I added spices, maple syrup, and some sugar.

 

[caption id="attachment_1501" align="alignnone" width="640"]Sweet Potato Base Ingredients Sweet Potato Base Ingredients[/caption]

 

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

 

[caption id="attachment_1502" align="alignnone" width="640"]Sweet Potato Casserole Base Layer Sweet Potato Casserole Base Layer[/caption]

 

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

 

[caption id="attachment_1504" align="alignnone" width="640"]Casserole Topping Ingredients Casserole Topping Ingredients[/caption]

 

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

 

[caption id="attachment_1505" align="alignnone" width="640"]Topping Ingredients Mixed Together Topping Ingredients Mixed Together[/caption]

 

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

 

[caption id="attachment_1506" align="alignnone" width="640"]Sweet Potato Casserole Layered Sweet Potato Casserole Layered[/caption]

 

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.

 

[caption id="attachment_1507" align="alignnone" width="640"]Piece of Sweet Potato Casserole Piece of Sweet Potato Casserole[/caption]

 

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

 

[caption id="attachment_1508" align="alignnone" width="640"]Pieces of Sweet Potato Casserole Pieces of Sweet Potato Casserole[/caption]

 

 

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.

 

20 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.

  • Kim says:

    This tasted fantastic! Great job!

  • Clarissa Sawyer says:

    Making this to take tomorrow to my brothers and sister-in-laws house…LOL…so I have something to eat! 😉 Can’t wait! Posted it to my facebook page a little bit ago as I have some vegan friends who will also like it. 🙂

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