Sweet Potato Casserole with Pecan Streusel (vegan)
Rachele (Pebbles and Toast)
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.
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).