Gluten-Free, Soy-Free, Oil-Free, Vegan (of course!)
Looking for a vegan dish to bring to your Thanksgiving dinner? I’ve got you covered with this Vegan Sweet Potato Casserole! Warm, gooey, and sweet, this dish will be a hit amongst your Thanksgiving guests!
For the sweet potatoes:
For the Topping:
- The cream from three cans of coconut milk, chilled well (see notes!)
- 1/4 of a cup of maple syrup
- Two tsp. of vanilla
- Two cups of pecan pieces
How to make:
- Preheat your oven to 375 degrees Fahrenheit, line a 9×12 baking pan with parchment paper, and place a large bowl into your freezer.
- In a large bowl, mix together the mashed sweet potato, cinnamon, and maple syrup until fully combined.
- Pour the sweet potato mixture evenly into the lined pan.
- Take the bowl out of the freezer, then use a hand mixer to mix the coconut cream until smooth and fluffy (think frosting/whipped cream texture.)
- Mix the maple syrup and vanilla into the coconut cream until fully combined.
- Pour the coconut cream mixture evenly over the sweet potato mixture, then top the casserole with the pecan pieces.
- Bake the casserole for 30 minutes.
- Remove the casserole from the oven, and allow it to cool for about 10 minutes.
- Serve and enjoy!
- Place your unopened cans of coconut milk into your freezer for three hours, then open the cans and scoop out the thick, white coconut cream from the top of each can. Use the thick cream only for this recipe, not the water from the bottom of the cans. You can discard the water or you can save it for a different recipe like a smoothie.
- You can also place the unopened cans of coconut milk into your refrigerator at least 24 hours before making this recipe to achieve the cream and water separation, instead of the freezer method.
- Using room-temperature canned coconut milk will not work for this recipe, because the coconut cream and the water will not be separated.
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