Get ready for the most delicious, most decadent sweet potato casserole with pecans and a sweet pastry and oat crumble topping! This scrumptious vegan side dish is bursting with flavor and a must-have at your holiday table.
- 3 pounds sweet potatoes (about 3 large sweet potatoes), peeled and cut into 1-inch pieces
- ¾ cup unflavored and unsweetened non-dairy milk
- ¼ cup organic brown sugar
- 2 tablespoons maple syrup
- ¼ cup vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup all-purpose flour
- ½ cup rolled oats
- 1 cup pecan halves
- ¼ cup organic brown sugar
- ⅓ cup vegan butter, melted
- 2 tablespoons maple syrup
- ¼ teaspoon salt
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Place the sweet potatoes into a large pot and cover them with water.
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Place the pot over high heat and bring the water to a boil.
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Boil the sweet potatoes until tender, for about 10 to 12 minutes.
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Drain the sweet potatoes into a colander and then return them to the pot.
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Use a potato masher (or an electric mixer, if you prefer) to mash the sweet potatoes.
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Add the milk, brown sugar, maple syrup, butter, vanilla, cinnamon, nutmeg, cloves, and salt. Mash everything again until smooth and well mixed.
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Preheat the oven to 350°F.
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Stir the topping ingredients together in a medium bowl.
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Transfer the sweet potato mixture to a 2-quart casserole dish, smoothing out the top with a spoon.
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Sprinkle the topping over the sweet potatoes.
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Place the dish into the oven and bake until the topping is lightly browned and the sweet potatoes begin to bubble, about 30 minutes. Keep an eye on it while it bakes. If the topping begins to darken too much at any point you can cover the casserole dish.
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Remove the dish from the oven and allow it to sit for about 10 minutes before serving.