Vegan Sweet Potato Casserole (GF)
Sweet potato casserole is always a staple for my family during Thanksgiving. My mom typically makes it butter, brown sugar, flour and all of that good stuff. But this year I made mine vegan and gluten free.
I’m not vegan or gluten free, but I have close friends who are. They inspire me to create dishes that they can enjoy too. I made this same casserole for friendsgiving and it was a hit! Tag me @livelymeals on Instagram if you make this.
Vegan Sweet Potato Casserole
Vegan sweet potato casserole. Naturally sweetened and gluten free.
Ingredients
- SWEET POTATO BASE:
- 2 large sweet potatoes (peeled & diced)*
- 1/2 cup coconut cream**
- 1 tsp vanilla
- 3 tsp cinnamon
- maple syrup to taste
- TOPPING:
- 1/2 cup gluten free flour
- 2/3 cup coconut sugar
- 1/3 cup + 1 tbsp coconut oil
- 3/4 cup chopped pecans
- pinch of salt
Instructions
Preheat oven to 350. Bring a large pot of water to a boil and then add the diced sweet potatoes. Boil for 15-20 minutes or until tender. Pierce them with a fork to see if they are done.While the sweet potatoes are boiling, place all the ingredients for the topping into a small bowl and mix together. You may have to use your hands to make sure that the coconut oil gets evenly distributed. Place this mixture to the side.After the sweet potatoes are done boiling, drain them. Then place them in a bowl with the coconut cream, vanilla, cinnamon and maple syrup. Mix together using a hand mixer or a fork.Place the sweet potato mixture into a glass baking dish, or dish of your choice. Then evenly distribute the crumble on top. Bake for 30-35 minutes.* This should be around 8 cups of sweet potatoes total.** coconut cream is normally found in a can with the international food or on the baking aisle in the grocery store. don't confuse it with cream of coconut! scrape the creamy part off the top of the can. don't use the coconut water in the bottom of the can.
Details
Prep time:
Cook time:
Total time:
Yield:
10