If there’s one recipe that I’m always excited to make for Thanksgiving – it’s THIS recipe. Two words: mind-blown. I’ve been making this beauty for years. It’s become a true staple in our household for the holidays, and I know it has in yours too. Reading your five-star reviews after Thanksgiving each year is one of my favourite post-holiday activities, seriously!! I created this recipe so that you could in essence, “have your cake and eat it“. I wanted a Sweet Potato Casserole that was easy to make, vegan, and lighter on the calories. This achieves ALL of that, friends! One bite of sweet decadence and you’ll know exactly what I mean! Warm sweet potato casserole smothered in a crunchy and delicious maple pecan topping. I’m pretty sure I ate half that topping before even digging into the casserole! It makes the perfect side dish to your vegan meatloaf, green bean casserole and all your other favourites. Let’s get right into the dish and I guarantee by the end you’ll be wishing and begging that this was in front of you right now. I can’t wait until you try it!! maple syrup – you can use agave nectar instead (it’s also more affordable!). almond flour – almond flour keeps this topping light in carbs. Feel free to substitute regular all purpose flour, or a gluten free flour mix. vegan butter – I recommend using salted vegan butter. If not, you can add an additional pinch of salt to the topping and the topping. Don’t sub this for oil, by the way. It adds a nice buttery richness in flavour to the entire dish. pecans – you can use chopped walnuts instead. First, peel and boil your sweet potatoes for about 20 minutes until fork soft. When the sweet potato is finished boiling, drain thoroughly and mash. Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing. Spoon sweet potato mix into the casserole dish. Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined. Sprinkle it on top of the casserole. Feel free to double or even triple the topping. Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven. What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Allow to cool for 10 minutes and then serve. Feel free to double or even triple the maple pecan topping!
More Thanksgiving Recipes:
Vegan Cornbread Muffins Apple Pecan and Feta Salad with Sweet Apple Dressing Pumpkin Sheet Cake Vegan Mashed Cauliflower Vegan Thanksgiving Recipes
Enjoy friends! If you make this Vegan Sweet Potato Casserole with Maple Pecan Topping, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much! 90 comments Leave a comment » Comment * Name * Email *
