Sweet Potato Casserole with Pecans (Vegan)
Servings: 12
Calories: 415kcal
This special occasion sweet potato casserole is made rich with vegan butter and topped with brown sugar and pecans.
Print Recipe
Ingredients
Casserole
- ½ cup coconut cream skimmed from the top of a can of coconut milk
- 3 29 ounce cans sweet potatoes drain well
- 3 Tablespoons cornstarch
- 1 ½ cups organic sugar sub regular sugar
- 1/2 cup melted vegan butter more for topping
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
Brown Sugar Pecan Topping
- 1 cup organic brown sugar can sub regular brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup vegan butter softened
- 1½ cup chopped pecans
- 1/2 teaspoon orange zest
Instructions
Casserole
- Preheat oven to 350° and spray coconut oil baking spray in a 9x13" casserole dish. Set aside.
- Melt the vegan butter (one-half cup) you will be using in the casserole and set the butter you will be using for the topping (one-third cup) to the side to come to room temperature.
- Skim the coconut cream from the top of a can of coconut milk. You will only need one-half cup. If the cream is not at the top of the can, set it in the freezer for about 30 minutes.
- Open cans of sweet potatoes. Drain well and put in a large mixing bowl.
- With a hand mixer, mix until sweet potatoes are light and fluffy.
- Add in cornstarch, granulated (white) sugar, melted vegan butter, coconut cream, vanilla extract, and salt. Continue mixing until all ingredients are well incorporated. The sweet potato mixture will be the consistency of a very thick batter.
- Pour the sweet potato mixture into the prepared 9x13 casserole dish and smooth out.
Brown Sugar Pecan Topping
- Add brown sugar, flour, softened vegan butter, and chopped pecans to a medium-sized mixing bowl.
- With the hand mixer, mix on low/medium until all ingredients are incorporated. You can use the same beaters you used to mix the casserole. Just shake them off. No need to clean.
- Spread the topping evenly on top of the sweet potato casserole mixture.
- Sprinkle orange zest on top.
- Cook at 350° for 45 minutes. Allow cooling slightly before serving. The sweet potato mixture will thicken upon cooling. Serve slightly warmer than room temperature.
Nutrition
Calories: 415kcal | Carbohydrates: 51g | Protein: 2g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 301mg | Potassium: 126mg | Fiber: 2g | Sugar: 43g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg