This year's winning Sweet Potato Casserole

This healthy sweet potato casserole is a delightful addition to your Thanksgiving table. The natural flavors and sweetness of the ingredients shine through - sorry, no leftovers here!



Oil-Free Vegan Sweet Potato Casserole


  • 4 large sweet potatoes, peeled and cut into chunks
  • 1/4 cup plant-based milk (such as almond, soy, or oat)
  • 1/4 cup maple syrup (or date paste)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt to taste
For the Pecan Topping
  • 1 cup pecans, chopped
  • 1/3 cup whole wheat flour
  • 1/4 cup unsweetened applesauce (as a substitute for butter)
  • 1/4 cup brown sugar (maple syrup or date paste as a substitute)
  • 1/2 tsp ground cinnamon



Preheat your oven to 350°.
Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and return to the pot.
Mash the sweet potatoes with plant-based milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Spread the sweet potato mixture into a baking dish.

For the Pecan Topping

In a bowl, mix together the chopped pecans, flour, unsweetened applesauce, brown sugar, and cinnamon until well combined.
Sprinkle this mixture evenly over the sweet potato layer.
Bake in the preheated oven for about 25-30 minutes, or until the topping is slightly crispy. Nom nom nom!!!


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