Vegan Sweet Potato Casserole
Servings: 12 people
- 3 pounds (1400 grams) sweet potatoes peeled and diced
- ⅓ cup (75 grams) brown sugar up to ½ cup for a sweeter casserole
- ¼ cup (60 grams) vegan butter
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg + ¼ teaspoon clove and ground ginger optional
- ½ teaspoon salt
- ⅛ teaspoon black pepper
FOR THE TOPPING
- ½ cup (60 grams) rolled oats
- ½ cup (75 grams) all-purpose flour or gluten-free flour
- ⅓ cup (75 grams) brown sugar up to ½ cup for a sweeter topping
- ½ cup (120 grams) vegan butter fridge-cold and diced
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup (50 grams) pecan nuts chopped
- Peel and chop 3 pounds sweet potatoes into chunks and cook them in a large pot with lightly salted boiling water until they are fork-tender (about 15 minutes).Drain them and let them steam out for 5 minutes.
- Put them in a large bowl with ⅓ cup brown sugar, ¼ cup vegan butter, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, ½ teaspoon salt, and ⅛ teaspoon black pepper.Mash with a potato masher, hand mixer, or immersion blender until combined.
- Preheat oven to 375°F or 190°C. Grease a 9 x 13-inch casserole dish with vegan butter.Transfer mashed sweet potatoes to your casserole dish and flatten it with a spatula.Now, sprinkle with½ cup pecan nuts (chopped), then cover with the crumble topping.For the topping, add ½ cup rolled oats, ½ cup all-purpose flour, ⅓ cup brown sugar, ½ cup vegan butter (fridge-cold and diced), ½ teaspoon cinnamon, and ⅛ teaspoon salt to a food processor and pulse a few times until combined.
- Bake at 375°F or 190°C for 15 to 25 minutes or until golden brown and crisp on top.Let cool down for some minutes before serving; the topping gets crispier as it cools.
