This vegan sweet potato casserole is comfort food at its best! Rich, creamy sweet potatoes melted together with brown sugar and cinnamon, and layered with a crunchy pecan topping. Perfect for the holidays!
Preheat oven to 400 F, grease a 2 qt baking dish and set aside
Combine the cooked potatoes, almond milk, brown sugar, coconut oil, cinnamon, vanilla and salt until smooth and slightly fluffy, pour into prepared baking dish and beat until smooth and slightly fluffy, pour into prepared baking dish.
Stir together the chopped pecans, flour, brown sugar, and cinnamon.
Then mix in the melted coconut oil until mixture looks like wet sand.
Evenly spread out the sweet potato mixture into the prepare casserole pan.
Sprinkle the topping over the sweet potato mixture.
Bake until topping is golden brown and filling is bubbly
Serve warm
Notes
This is so creamy and tasty - you wouldn't know it is vegan!
You can amplify the coconut flavor in this by using coconut milk and adding ¼ cup shredded coconut to the topping
It is so much easier to prepare the potatoes in advance, but if you are making it all at once then you will need 6-8 medium sweet potatoes peeled and cubed. Boil until tender then mash with a fork (any remaining lumps will get broken up when you beat it with the milk to to make the filling)