This Ultimate Vegan Sweet Potato Casserole is a classic recipe, made with mashed sweet potatoes topped with candied pecans. It's ultra warm and comforting, sweet and satiating. It's gluten-free, and naturally sweetened using coconut sugar.
Make the flax egg: In a small bowl, combine the flax meal with and water and mix to combine. Let sit at least 10 minutes.
In a small bowl combine the pecans, coconut sugar, almond meal, melted vegan butter, cinnamon and salt. Set aside.
Preheat oven to 350F/180C. Add the sweet potatoes to a large pot of boiling water and cook until fork tender, about 15 minutes. Drain and add back to the pot with the flax egg mixture, melted vegan butter, coconut milk, coconut sugar, cinnamon, nutmeg and sea salt. Mash the sweet potatoes with a potato masher and transfer to an 8x11 casserole dish. Sprinkle with the pecan topping in an even layer.
Bake the sweet potato casserole for 30 minutes, or until the pecan topping is golden brown and the sides are bubbling. Let cool for 10 minutes and serve.
Do ahead: This sweet potato casserole can be made in advanced. Reheat in the oven, covered in foil for 20-30 minutes.The recipe can even be frozen and thawed. Wrap well, and keep in freezer for no longer than a week to ensure freshness.Nutritional information is a rough estimate.