Vegan Sweet Potato Casserole

5 from 5 votes

This light and creamy vegan sweet potato casserole is savory and sweet! Topped with chopped pecans and using whole food plant-based ingredients, it's the perfect side dish for your holiday meal!

Prep Time1 10

Cook Time30

Total Time1 40

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 197kcal

Author: Alison Corey

Ingredients

4 lbs sweet potatoes about 6 medium potatoes
¾ cup coconut milk full fat
½ cup orange juice
¼ cup muscavado sugar or brown sugar
½ teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon pepper
¼ cup chopped pecans

Instructions

Preheat oven to 375 F. Wash and scrub potatoes. Pierce each potato a few times with a fork.
When sweet potatoes are cool enough to handle, scoop out the filling. Add coconut milk, orange juice, muscavado or brown sugar, cinnamon, nutmeg, salt and pepper. Using a potato masher or hand mixer combine the ingredients until smooth.
Transfer filling to a 9x13 baking dish. Top with chopped pecans. Bake for 30 minutes at 375 degrees F. Allow to cool slightly before serving.

Notes

Tips for Making Vegan Sweet Potato Casserole

Use a hand mixer or stand mixer to get a creamy texture.
If you like a chunkier texture use a potato masher.
Make sure sweet potatoes are fully cooked before scooping out the flesh.
If you prefer, peel potatoes, transfer to a pot of boiling water and cook until potatoes are soft and cooked through.
I recommend a 9x13 baking dish, but you use any size that you like.
Store in an air tight container for 3-4 days.

Nutrition