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 flax egg combining flax seeds with water. Mix well and let sit at least 10 minutes.
Preheat oven to 350F/175C. Peel and chop sweet potato into bite-sized cubes. Add to a large pot of boiling water and cook sweet potatoes for 15 minutes, or until cooked through.
Drain sweet potatoes and add back to pot. Add remaining ingredients: flax egg mixture, melted vegan butter, canned coconut milk, coconut sugar, cinnamon, nutmeg and sea salt. Mash potatoes using a hand blender on pulse, or using a potato masher or a fork. Transfer to a baking dish (I used an 8x11 inch baking dish).
Prepare your candied pecan topping: in a bowl combine pecans, melted vegan butter, coconut sugar, almond meal, cinnamon and sea salt. Mix to combine. Sprinkle overtop sweet potatoes in an even layer.
Bake sweet potato casserole for 30 minutes, or until the nutty topping is golden brown and the sides are bubbling. Let cool for 10 minutes and serve.
Notes
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.