Vegan Sweet Potato Casserole with Pecan Crumble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan sweet potato casserole with a crispy pecan and almond flour crumble topping. It's subtly sweetened with coconut sugar and can be made ahead, making it an easy holiday side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 lbs. sweet potatoes (peeled and cubed)
- 2 flax eggs (see Notes)
- ⅓ cup coconut sugar
- ¼ cup vegan butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans
- 1 cup almond flour (or oat flour)
- ¼ cup coconut sugar
- ½ cup (1 stick) vegan butter (softened and cut into cubes)
- ¼ teaspoon cinnamon (optional)
- Pinch of salt
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 30m
- Sodium
- 165mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 698mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.