Vegan Sweet Potato Casserole



It's officially the holidays! Wow. That came fast. Every time a Holiday season rolls around, I'm just reminded again and again how precious and time-sensitive this life is. Time is going by so much faster with each year that passes. For me personally, it's a sobering reminder to really enjoy this life. Each day, each hour, each minute. Live it up. Get going with your dreams and spend your precious time here with people who uplift you! <3

So this was one of those recipes that was hard to photograph. I knew that styling was going to be a challenge so I just let it unfold naturally. Just slop it on the plate and take some pictures. Haha! This is literally how the CorningWare dish looked after the first night. Half was gone and it was messy but it's the real deal. We devoured it!


This sweet potato casserole is delicious and vegan. Most of the food I cook for me and Matt is dairy-free because Matt cannot have dairy so this is the way I've been cooking for 6 years now. I also personally have been reducing my meat/animal products intake lately so going that extra step to make things vegan is great. It just makes me feel better.

But it's still delicious and tastes just the same as the non-vegan version. It's got that brown sugar pecan goodness on top so it tastes perfect.


Vegan Sweet Potato Casserole

Base filling:

3 large sweet potatoes (baked and soft)

1/2 cup sugar

2-3 T vegan butter (or a plant based butter)

1/4 cup almond milk (unsweetened regular)

1 tsp cinnamon

1 T vanilla

1 tsp nutmeg

Topping:

1/2 cup-3/4 cup brown sugar

1 cup chopped pecans

2 T vegan butter

2 T flour

1 tsp cinnamon

1/2 tsp nutmeg

Bake sweet potatoes in oven on 400 F for about 60-75 minutes or until they are soft. Let cool for an hour or so.

Peel sweet potato skins off and throw skins away. Mix all the base filling ingredients in a large mixing bowl or kitchen aid mixer. Spread evenly in an 8x8 or 9x9 glass baking dish (I had an oval ceramic CorningWare dish that I wanted to use and that worked too!)

Mix all the topping ingredients together really well in a separate bowl. Sprinkle topping mixture on top of filling. Note: I didn't use all of my topping mixture. I usually like to go lighter on the topping but you can always add more if you have a sweet tooth. :)

Bake on 375 F for 30 minutes!

ENJOY! HAPPY HOLIDAYS MY FRIENDS!

And check out my video below to see how I made mine and subscribe to my YouTube channel, Ginny Williams! :)


#vegan #sweetpotato #fall

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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes & inspiring nature and travel photography!

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