Healthy Vegan Sweet Potato Casserole with a maple pecan granola streusel topping? Yep, you heard it here first! We’re giving the traditional, sugar-laden Thanksgiving sweet potato casserole a major upgrade.
- 10 cups sweet potatoes, diced into 1 inch cubes
- 1/3 cup melted vegan butter or coconut oil
- 1/2 cup coconut sugar
- 2 tsp salt
- 1 1/2 tsp pumpkin pie spice blend
- 1/2 tsp cinnamon
- 2 cups old fashioned rolled oats
- 1 cup chopped pecans
- 1/2 cup pumpkin seeds
- 1/4 cup hemp seeds
- 1/4 cup oat flour or gluten free all purpose flour
- 1 1/4 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup maple syrup
- 6 tbsp melted vegan butter
- 2 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Dice sweet potatoes into evenly-sized 1 inch cubes. You can peel, but it’s not necessary.
- Melt butter and stir in coconut sugar, salt, pumpkin spice blend, and cinnamon. Pour over sweet potatoes and toss well until the potatoes are well coated.
- Add to Le Creuset rectangular casserole dish, cover with lid and bake for 30 minutes.
- Meanwhile, stir together oats, pecans, pumpkin seeds, hemp seeds, oat flour, cinnamon, pumpkin pie spice, and salt. Add in maple syrup, melted butter, and vanilla extract and stir well until granola mixture is well mixed.
- After the sweet potatoes have been cooking for 30 minutes, remove from oven, carefully stir (don’t forget to use an oven mitt!), and top with granola in an even layer.
- Return to oven for additional 25-30 minutes, until potatoes are completely tender and granola is golden brown.
If you can’t find regular sweet potatoes, garnet yams will also work well.
Keywords: healthy sweet potato casserole