Vegan Sweet Potato Casserole with Pecan Crumble



A rich, traditional sweet potato casserole with crunchy pecan streusel, made entirely without dairy or eggs!


  • 4 pounds sweet potatoes (6 large)
  • nonstick cooking spray
  • 1/4 cup maple syrup
  • 1/4 cup vegan buttery spread (melted, for potatoes)
  • 1/2 cup full fat coconut milk
  • 1 pumpkin pie spice (scant tsp.)
  • 1/2 teaspoon salt (for potatoes)
  • 1/8 teaspoon black pepper
  • 1 1/2 cups pecans (roughly chopped)
  • 1 1/2 cups flour
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt (for topping)
  • 1/2 cup vegan buttery spread (melted, for topping)
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    1. Poke holes all over sweet potatoes with a fork, then place them on a large microwave-safe plate. Microwave on high for 15-20 minutes, until potatoes are very tender when pierced with a fork. (Microwave in batches if necessary.) Carefully remove plate from the microwave and allow sweet potatoes to rest for about 15 minutes, or until cool enough to handle.
    2. Preheat oven to 375°F.
    3. Spray a 9x13-inch casserole dish with nonstick cooking spray.
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