Small sweet potatoes- Choose sweet potatoes with smooth, uncracked skin.
Vegan butter or margarine- Choose a favorite brand and make sure it is salted.
Nutmeg- Freshly grated nutmeg gives this vegan casserole a warm and rounded flavor.
Golden syrup- A common item in the U.K. This sweetener lends a fuller, caramelly flavor to the dish. You can use maple syrup, agave or dark corn syrup as a substitute.
Light brown sugar- With a lower molasses content than dark brown sugar, light brown sugar balances the sweetness and spiciness.
Cane sugar
Tapioca starch- Used as a thickening agent. Cornstarch can be used as a substitute.
Vanilla extract
Oat milk

Topping

Light brown sugar
Unbleached all-purpose flour
Cinnamon and Nutmeg
Vegan butter or margarine
Pecans- Walnuts or almonds can be substituted for pecans.

How To Make Vegan Sweet Potato Casserole

Set the oven with a rack in the middle, and preheat it to 375°F or 190°C.
Wash the sweet potatoes and dry them with a clean, lint-free towel or paper towel. Place the whole, clean potatoes on a parchment or foil-lined baking sheet.
Bake potatoes for 1 to 1½ hours. Potatoes are done when they’re tender and can be easily pierced. Remove the sweet potatoes from the oven and briefly cool them for about five minutes.
Once cooled slightly, carefully peel the potatoes. Put the peeled potatoes in a large mixing bowl or the bowl of an electric stand mixer. Fit the stand mixer or electric mixer with beaters or a whip attachment.

Mix on low to mash the potatoes. Add the vegan butter, nutmeg, salt, golden syrup, brown sugar and cane sugar. Continue mixing until the mixture is fully blended.
Gradually mix in the tapioca starch and vanilla until combined.
With the mixer on a low speed, slowly stream in the heated oat milk until fully incorporated. Add more if needed for texture. Taste and add nutmeg or salt as desired.
Grease a 9-by-13-by-2-inch with vegan butter, then pour in the sweet potato mixture.

Make the topping:

In a bowl, combine flour, brown sugar, nutmeg, and cinnamon, and mix well.
Work the chilled vegan butter into the mixture with your fingertips until it resembles oatmeal with some pea-size pieces of vegan butter. Stir in the chopped pecan.
Sprinkle the mixture evenly over the sweet potato. Bake it for 30 to 45 minutes, until the topping is crisp and golden brown. The sweet potatoes should be set but still slightly loose in the center. Serve this casserole hot.

Storage and Reheating

Cool the casserole completely. Transfer to an airtight container or tightly wrap the casserole dish. Store in the refrigerator for up to five days.

This casserole can be reheated in its original dish by baking it at 375°F until warm.

To reheat in the microwave, put the casserole in a microwave-safe dish, cover it, and heat it in short bursts until warm.

FAQs

My family will not finish a whole casserole. Can I make a half batch?

This recipe can be halved and baked in a 9-by-9-inch pan for a smaller batch.

Can this recipe be made ahead?

Yes! Prepare the casserole fully, but stop short of baking. Wrap in plastic and aluminum foil, and freeze for up to three months. Thaw in the refrigerator, then bake per instructions.