Naturally sweetened mashed sweet potatoes topped with a toasted pecan streusel topping. Perfect for holiday meals, large family gatherings, and potlucks. Naturally plant-based, gluten-free, egg-free, and oil-free. Option to use vegan butter for a more traditional flavor.
The one thing I cherish about the holiday season is tradition. Each family and culture have so many time-honored traditions that allow us to remember times, places, and loved ones. Food has a way of bringing us all together. And this is especially true around the holidays.
But it’s also important to mix things up every now and then. Many have the same holiday menu year after year. And while I am a purist and enjoy having my tried-and-true sides at the holiday dinner table, I also like trying new things.
This Sweet Potato Casserole with Pecan Streusel is a somewhat newer thing for me. When I was younger, we always had sweet potatoes or sweet potato casserole at Thanksgiving and Christmas. But our sweet potatoes were either baked in a sticky sweet syrup or covered in marshmallows. They were delicious but overly sweet.
And since I’m trying to reduce the amount of refined sugars and oils, I came up with this version and hope you’ll appreciate the changes. It in no way compromises the flavor. In fact, I think it’s even better than before! And I’ll tell you why.
First, I use apple sauce in an effort to keep things healthier. This serves two purposes. First, it acts as a binder in place of eggs and oil. Second, it adds a light natural sweetness from the apples. And yet, because it is already cooked and blended, it works beautifully with the sweet potatoes. If you prefer, you can absolutely use vegan butter, which has a richer flavor and texture. It will be more traditional.
Second, instead of marshmallows, I add nuts as a topping because I really like the flavor and texture of pecans in this dish. If you don’t like pecans or can’t have pecans, feel free to use any other nut or seed, including walnuts, almonds, hazelnuts, macadamia nuts, cashews, pepitas, or sunflower seeds. You can also use Vegan Meringue (whipped aquafaba).
The sweet potatoes are boiled on the stove, but you can easily use leftover sweet potatoes, if you have them on hand. You may need to add a little more plant milk if they’re dry. Then, after mashing them up a bit, the sweet potatoes are baked in a casserole dish with the tasty and crunchy pecan streusel. The combination is dynamite!
This Sweet Potato Casserole with Pecan Streusel is a plant-based side dish that delivers flavor in every bite. It’s a fantastic accompaniment to Vegetable Not-Meatloaf or meatless Turkey Seiten Holiday Roast.
My favorite sides include Creamy Rosemary Mashed Potatoes, Baked Mac ‘n Cheez, Classic Vegan Holiday Stuffing, Classic Green Bean Casserole, Orange Cranberry Sauce.
Luckily, this Classic Vegan Holiday Stuffing can be made in advance. So, it’s great large family gatherings and holiday meals. It also freezes well, making it ideal for meal prep or batch freezer meals. You can store this in the freezer for up to three months. Thaw overnight in the refrigerator before use.
I hope you enjoy this Sweet Potato Casserole with Pecan Streusel as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
And don’t forget to subscribe for new plant-based and vegan recipes today!! Just click on the subscribe link in the header or on the side. I simply love creating and sharing new recipes.
Ingredients
- 4 pounds sweet potatoes, peeled and cubed
- ¼ cup apple sauce (or vegan butter)*
- 1 cup unsweetened plant milk
- ¼ cup maple syrup
- ¼ tsp ground nutmeg
- ¼ tsp cinnamon
- ¼ tsp vanilla
- ¼ tsp salt (optional)
- 2 cups pecans**
- ¼ cup apple sauce (or melted vegan butter)*
- ¼ cup coconut sugar (or brown sugar)
- ¼ tsp salt (optional)
Instructions
- Preheat the oven to 375° F.
- Heat a pot of water to boiling. Meanwhile, wash, peel, and cube the sweet potatoes, holding them in a large bowl of water to prevent oxidation.
- Transfer the sweet potatoes to the large pot and boil the sweet potatoes until tender, about 10-15 minutes.
- Meanwhile, in a food processor, pulse the pecans until mostly chopped (a portion should be a fine meal).
- Transfer to a bowl.
- Stir in ¼ cup apple sauce (or melted butter), coconut sugar, and salt (if using). Set aside.
- When the potatoes are tender, drain, and cool slightly. Transfer back to the pot. Add the milk, apple sauce (or butter), cinnamon, nutmeg, vanilla, and salt (if using). Mash to desired consistency.
- Transfer the sweet potato mixture to a casserole dish.
- Spread the pecan streusel topping evenly over the sweet potatoes.
- Bake for 20-25 minutes, or until the topping is toasted nice and golden.
- Serve warm. Store any remaining casserole covered in the refrigerator for up to 5 days.
Notes
* I use apple sauce in an effort to keep things healthier. If you prefer, use vegan butter, which has a richer flavor and texture.
** I like the flavor and texture of pecans in this dish. If you don’t like pecans or can’t have pecans, feel free to use any other nut or seed, including walnuts, almonds, hazelnuts, macadamia nuts, cashews, pepitas, or sunflower seeds. You can also use Vegan Meringue (whipped aquafaba).
Sweet Potato Casserole with Pecan Streusel (vegan)
Equipment
- stove
- oven
Ingredients
- 4 pounds sweet potatoes peeled and cubed
- ¼ cup apple sauce or vegan butter*
- 1 cup unsweetened plant milk
- ¼ cup maple syrup
- ¼ tsp ground nutmeg
- ¼ tsp cinnamon
- ¼ tsp vanilla
- ¼ tsp salt optional
- 2 cups pecans**
- ¼ cup apple sauce or melted vegan butter*
- ¼ cup coconut sugar or brown sugar
- ¼ tsp salt optional
Instructions
- Preheat the oven to 375° F.
- Heat a pot of water to boiling. Meanwhile, wash, peel, and cube the sweet potatoes, holding them in a large bowl of water to prevent oxidation.
- Transfer the sweet potatoes to the large pot and boil the sweet potatoes until tender, about 10-15 minutes.
- Meanwhile, in a food processor, pulse the pecans until mostly chopped (a portion should be a fine meal). Transfer to a bowl. Stir in ¼ cup apple sauce (or melted butter), coconut sugar, and salt (if using). Set aside.
- When the potatoes are tender, drain, and cool slightly. Transfer back to the pot. Add the milk, apple sauce (or butter), cinnamon, nutmeg, vanilla, and salt (if using). Mash to desired consistency.
- Transfer the sweet potato mixture to a casserole dish. Spread the pecan streusel topping evenly over the sweet potatoes.
- Bake for 20-25 minutes, or until the topping is toasted nice and golden.
- Serve warm. Store any remaining casserole covered in the refrigerator for up to 5 days.
Notes
** I like the flavor and texture of pecans in this dish. If you don’t like pecans or can’t have pecans, feel free to use any other nut or seed, including walnuts, almonds, hazelnuts, macadamia nuts, cashews, pepitas, or sunflower seeds. You can also use Vegan Meringue (whipped aquafaba).