I recently whipped up a sweet potato casserole that feels like one of my favorite Healthy Vegan Thanksgiving Recipes. The fresh sweet potatoes, almond milk, and melted coconut oil harmonize with crisp gluten-free oats and pecans. The maple syrup and spices create a delightful balance that keeps you coming back for more.

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I recently stumbled across this healthy sweet potato casserole recipe and i just had to share it. It combines tender, roasted sweet potatoes with a subtle hint of vanilla extract and ground cinnamon that gives it an unexpected twist.

I love how the dish gets its unique flavor from unsweetened almond milk and pure maple syrup while keeping the sugar lighter than your average casserole. When it comes to texture, the crunchy oatmeal pecan topping made with gluten-free rolled oats and chopped pecan halves, along with a drizzle of additional melted coconut oil and maple syrup, really brings it all together.

This dish is not only vegan and gluten-free but also perfect for those looking for a healthful alternative around Thanksgiving or any holiday. Its unique blend of sweet and nutty makes you wonder about every bite, and trust me, it never disappoints.

Why I Like this Recipe

I like this recipe because:
1. I love how it’s both healthy and satisfying, combining sweet potatoes with a crunchy topping that feels like a little treat.
2. I really appreciate that it’s vegan and gluten-free, making it a perfect fit for my dietary needs.
3. The mix of flavors, especially the maple syrup and cinnamon, reminds me of my favorite holiday dishes.
4. The contrast between the smooth sweet potato layer and the crunchy oatmeal pecan topping makes every bite interesting.

Everyone loves this sweet potato casserole cause its not only super healthy but also really tasty. I mean, the sweet potatoes mash perfectly with a touch of almond milk and maple syrup, while the crunchy topping of oats and pecans gives it an awesome texture. Its lighter on the sugar and keeps it vegan and gluten free which is pretty cool if you watch what you eat. Even though its a simple dish, its got that warm, holiday feel that always brings back memories of thanksgiving or christmas. Its a great side dish for those holiday meals and even if you arent into fancy recipes, this one just works.

Ingredients

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Sweet potatoes are loaded with fiber, carbs and vitamin A to make a hearty base.
Unsweetened almond milk adds creaminess, a mild nutty taste and keeps it light.
Melted coconut oil boosts healthy fats and moistens the dish with rich coconut flavor.
Pure maple syrup naturally sweetens, brings antioxidants and warms up the casserole.
Gluten-free rolled oats provide fiber and crunch so they balance out the syrupy sweetness.
Chopped pecans offer protein, healthy fats and extra crunch for a delightful texture.
Vanilla extract and cinnamon enhance overall flavor, warming up the dish with aromatic spice.
Extra melted coconut oil in the topping helps crisp up oats and pecans perfectly.

Ingredient Quantities

2 lbs sweet potatoes, peeled and cubed

1/4 cup unsweetened almond milk

2 tbsp melted coconut oil

1/4 cup pure maple syrup

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup gluten-free rolled oats

1/2 cup chopped pecan halves

2 tbsp additional melted coconut oil

2 tbsp pure maple syrup

1/4 tsp ground cinnamon (for the topping)

A pinch of salt (for the topping)

How to Make this

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1. Preheat your oven to 375°F and lightly grease a baking dish.

2. Boil the peeled and cubed sweet potatoes in a large pot until they’re tender, about 15 to 20 minutes. Drain them well.

3. Mash the sweet potatoes in a large bowl and stir in 1/4 cup unsweetened almond milk, 2 tbsp melted coconut oil, 1/4 cup pure maple syrup, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt until smooth.

4. Pour the mashed sweet potato mix evenly into your greased baking dish.

5. In a separate bowl, combine 1 cup gluten-free rolled oats and 1/2 cup chopped pecan halves.

6. Add 2 tbsp melted coconut oil, 2 tbsp pure maple syrup, 1/4 tsp ground cinnamon, and a pinch of salt to the oats and pecans, stirring until everything is well coated.

7. Evenly sprinkle the oatmeal pecan mixture over the sweet potato layer in the baking dish.

8. Place the dish in the oven and bake for 25 to 30 minutes until the topping is crunchy and the casserole is heated through.

9. Remove from the oven and let it cool for a few minutes before serving.

10. Enjoy your healthy sweet potato casserole warm, knowing its a lighter sugar, vegan and gluten-free treat perfect for any holiday meal!

Equipment Needed

1. Oven
2. Baking dish
3. Large pot
4. Colander
5. Large bowl
6. Measuring cups and spoons
7. Stirring utensil (spoon or spatula)
8. A second bowl for mixing the topping
9. Knife for chopping pecans
10. Oven mitts

FAQ

What is the best way to cook the sweet potatoes? Boil the cubed sweet potatoes in water for about 25-30 minutes until they're fork-tender, then drain before mixing with the other ingredients.

Can I substitute the almond milk with another milk? Yeah, you'll can use any unsweetened plant-based milk like cashew or oat, but keep in mind it might slightly change the flavor.

Is this recipe vegan? Yup, all the ingredients in this recipe are vegan-friendly, which makes it a great option for those lookin for a plant-based dish.

How do I get the topping nice and crunchy? Make sure to combine the gluten-free oats, chopped pecans, extra melted coconut oil, maple syrup, cinnamon and salt evenly, then bake until you see a lovely crisp; just keep an eye on it so it doesn't burn.

Can I make this casserole ahead of time? Absolutely, you can prep it a day before, store it in the fridge and pop it in the oven to reheat before serving. Enjoy!

Healthy Sweet Potato Casserole With A Crunchy Oatmeal Pecan Topping Recipe Substitutions and Variations

Unsweetened almond milk can be swapped with cashew milk or oat milk. These are great alternatives and usually work just fine in the recipe.
Melted coconut oil can be replaced by butter if you aren’t keeping it dairy free, or even a light vegetable oil if that’s what you have on hand.
Pure maple syrup might be switched out for honey or agave nectar. Just be aware the sweetness and flavor may shift a bit.
For gluten-free rolled oats, you can use regular rolled oats if gluten isn’t a problem. They give pretty much the same crunch.
Chopped pecan halves could be swapped for chopped walnuts or almonds if you fancy a different nutty flavor. Just be sure to toast them lightly for extra crunch.

Pro Tips

1. Be careful not to overcook your sweet potatoes; if they get to mushy they can make the mash too watery so check them often while boiling
2. Toasting the pecans in a dry pan for a few minutes really brings out their flavor, so give that a try before mixing them with the oats
3. Stir the oat mixture well so every bit of topping gets a good coating of the maple syrup and coconut oil, this makes the crunchy layer extra tasty
4. If you want a smoother mash for the sweet potatoes, you might blend them a bit after boiling. It makes the texture more even and easier to mix with the other ingredients