Sweet Potato Casserole with Candied Pecan Crumble
A decadent sweet potato casserole with a crunchy pecan and brown sugar topping!
Servings: 8
Ingredients
Sweet Potato Mixture
- 3 large sweet potatoes ~1.5 lbs, 1500g
- 1/3 cup plant-based milk almond or soy are the creamiest
- 1/3 cup brown sugar Could add 1/2 cup if you like it extra sweet
- 3 tbs vegan butter, melted
- 1 flax egg optional, see note 1
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
Candied Pecan Crumble (double if using 9x13 baking dish)
- 1/3 cup brown sugar
- 1/3 cup flour can sub oat, almond, or gluten-free flour
- 3 tbs vegan butter, melted
- 1 cup pecans, roughly chopped
Instructions
- Bake the sweet potatoes. Preheat the oven to 425°F/220C. Poke each sweet potato 4-5 times with a fork and lay on a baking sheet. Bake for 45min, until fork tender. They should be completely soft on the inside. Allow to cool slightly.
- While you are baking the sweet potatoes, prepare the flax egg (if using), and prepare the crunchy pecan topping.
- To prepare the flax egg: mix together 1tbs ground flax + 2.5tbs water in a small bowl and set aside.
- To prepare the candied pecan crumble: In a medium-sized bowl, mix together the brown sugar, flour, and vegan butter until combined. Remember that this recipe is intended for a 9x9inch baking dish. If using a 9x13inch baking dish, double the topping recipe.
- Preheat the oven to 350°F/180°C.
- Scoop out the inside of the sweet potatoes into a large bowl. Then add the plant-based milk, maple syrup, vegan butter, flax egg, vanilla, cinnamon, and salt to the same bowl. Mix slightly with a wooden spoon to combine before using a hand mixer to avoid splashing.
- Then with a hand mixer, beat all of the ingredients together until mixed well, about 3-4 minutes. If you don´t have a hand mixer, just mix well with a wooden spoon or you could also use an immersion blender.
- Taste the mixture and add more salt if necessary or brown sugar if you like an extra sweet casserole. Spread the mixture evenly to a 9x9 inch or 9x13 inch baking dish.
- Sprinkle the pecan crumble topping that you prepared earlier evenly across the sweet potato mixture. Bake in the preheated oven for 30min.
- Allow to cool for 20 minutes before serving.
- This sweet potato casserole stays good for 4-5 days in the fridge. Leftovers are the absolute BEST!
Notes
Note 1: The flax egg is optional in this recipe. If you don´t have ground flax, you can omit it without a problem. 1 flax egg=1tbs ground flax + 2.5 tbs water.