Go Back
Print

Crockpot Vegan Sweet Potato Casserole

Course Side Dish
Cuisine Southern, vegan
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12

Ingredients

For Sweet Potato Filling

  • 4 Large Sweet Potatoes (about 3 pounds) peeled and cubed
  • 1 can Unsweet Coconut Milk
  • 1/2 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Salt
  • 1 tsp Baking Powder

For Pecan Topping

  • 2 cups Pecans chopped
  • 1/4 cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 TB Vegan Plant Based Butter melted

Instructions

  1. Place the peeled and cubed sweet potatoes into your slow cooker. Add all of the other ingredients for the filling (except the last one, add the baking powder later when you mash the sweet potatoes) and mix together.

  2. Cover and cook on High for 3 to 4 hours until the sweet potatoes are fork tender.

  3. Once the sweet potatoes are tender, mash them directly in the crockpot with a potato masher. Then stir in a teaspoon of baking powder to create extra fluffiness.

  4. In a small bowl combine the ingredients for the Pecan Topping. Mix until crumbly.

  5. Spread the pecan mixture evenly over the mashed sweet potatoes.

  6. Cover and cook on high for another hour until the topping is warm and slightly crisp.

    Serve warm.