Make-Ahead Sweet Potato Casserole with Cinnamon Pecan Crumble (Vegan) | picklesnhoney.com

Make-Ahead Sweet Potato Casserole

Make-Ahead Sweet Potato Casserole with Cinnamon Pecan Crumble (Vegan) | picklesnhoney.com

I do my fair share of batch cooking, whether that means doubling dinner for lunches the following day, or making a gigantic pot of soup to eat throughout the week with plenty to freeze for later too. I love leftovers, and at least a couple of times a week, you can find me enjoying roasted veggies for breakfast from the night before, or tofu stir-fry served over mixed greens. I was totally that girl who would happily eat cold pizza for breakfast. Now that I think about it, it’s sort of strange—I live for dessert, but I lean more savory for breakfast. Maybe that’s my way of balancing my meals?

One thing I overlooked and underestimated, however, is a good make-ahead casserole. And actually, I’ve overlooked casseroles in general. I can’t even tell you how nice it is to open the fridge and realize all I have to do is pop that sucker in the oven, prep a quick salad to go with it, and maybe an easy source of plant-based protein (give me ALL THE BEANS), and dinner is served! Divide and conquer.

But you know when make-ahead dishes are even better? Thanksgiving. And Christmas. And basically every day between November 1 and January 1, when it’s all about the holidays and the shopping and the planning and a million and one errands on top of an already busy schedule. This is when make-ahead recipes can mean the difference between eating well and ordering in Thai food or burritos (just me?).

Make-Ahead Sweet Potato Casserole with Cinnamon Pecan Crumble (Vegan) | picklesnhoney.com

Mashed potatoes, whether white or sweet, have always been the highlight of my Thanksgiving dinners in recent years, and they would have been in all years past except my family never seemed to have them?! I know…believe me, I KNOW. I’m making up for lost time, and silky smooth mashed sweet potatoes + cinnamon-spiced pecan oat crumble topping…this is the vegan sweet potato casserole of my holiday dreams.

Make-Ahead Sweet Potato Casserole with Cinnamon Pecan Crumble (Vegan) | picklesnhoney.com

Because I hate peeling vegetables (and fruits) and avoid it like the plague, I roasted the sweet potatoes whole, then sliced them in half and very speedily removed the skins. It was SO easy, and also roasting trumps boiling flavor-wise, so it’s a win-win, plus another win because I didn’t risk my fingers attempting to peel potatoes.

This casserole serves a crowd, making it perfect for your holiday get-togethers or for a family of two with a week’s worth of very happy leftovers.

P.S. 44 Easy Vegan Thanksgiving Recipes for a No-Stress Feast

Make-Ahead Sweet Potato Casserole with Cinnamon Pecan Crumble (Vegan) | picklesnhoney.com

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Make-Ahead Sweet Potato Casserole

Make-Ahead Sweet Potato Casserole with Cinnamon Pecan Crumble (Vegan) | picklesnhoney.com

Make-Ahead Sweet Potato Casserole

Vegan,

Serves: one 2.5 quart casserole


Cook Time: 1 hour 5 mins

Silky smooth mashed sweet potatoes + cinnamon-spiced pecan oat crumble topping...this is the stuff of holiday dreams. Or the dreams of leftover-lovers like myself; this Make-Ahead Sweet Potato Casserole easily serves a crowd.

Make-Ahead Sweet Potato Casserole with Cinnamon Pecan Crumble (Vegan) | picklesnhoney.com

Make-Ahead Sweet Potato Casserole

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Ingredients

For the mashed sweet potatoes:

  • 5 pounds sweet potatoes
  • 1/4 cup orange juice
  • 1/4 cup cashew milk (or soy milk)
  • 2 tablespoons unrefined coconut oil, plus a little extra for greasing the pan
  • 2 tablespoons grade b maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon fine grain sea salt

For the topping:

  • 3/4 cup chopped raw pecans
  • 1/2 cup spelt flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 1/4 cup unrefined coconut oil, melted

Cuisine: Vegan Servings: one 2.5 quart casserole

Cook Time: 1 hour 5 mins

Silky smooth mashed sweet potatoes + cinnamon-spiced pecan oat crumble topping...this is the stuff of holiday dreams. Or the dreams of leftover-lovers like myself; this Make-Ahead Sweet Potato Casserole easily serves a crowd.

Instructions

  • Preheat the oven to 400˚F. Lightly grease a 2.5 quart casserole dish and set it aside.
  • Pierce each sweet potato several times with a fork. Place them on a rimmed baking sheet lined with foil, and bake for 45 minutes, or until tender. Allow to cool enough to be handled, then scoop out the sweet potato flesh and add it to a large mixing bowl.
  • Mash the potatoes with the orange juice, cashew milk, and coconut oil until smooth. Mix in the maple syrup, vanilla, cinnamon, nutmeg, ginger and salt. Spoon the mashed potatoes into the prepared casserole dish and smooth out the top into an even layer.
  • To prepare the topping, stir together the pecans, spelt flour, rolled oats, coconut sugar, cinnamon, and salt in a large mixing bowl. Mix in the coconut oil.
  • Sprinkle the crumble topping over the sweet potato mixture.
  • Cover and refrigerate the casserole until the day you intend to serve it (it will keep for about 3 days in the fridge). When you're ready to serve it, preheat the oven to 400° F. Bake the casserole uncovered for 20-22 minutes, or until the topping is golden brown and the dish is heated through.

Notes [1]

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Caitlin says

    gorgeous gorgeous gorgeous! i never liked traditional sweet potato casserole, but i know i would love this!

    1. Amanda says

      Thanks friend. Have a very happy Thanksgiving! <3

  2. Lisa Viger says

    I need this :). I’m in charge of bringing the sweet potatoes this year and this looks tasty and easy!

    1. Amanda says

      I think you need this too. 😉 It’s definitely an easy dish, which is how I plan to roll this Thanksgiving. No stressing over food!

  3. Mmmmm the bst part about baking sweet potatoes then scooping out the flesh is popping the skins back in the oven to make some “chips”. BEST.

    This looks amazing! Mashed potatoes are a cornerstone of my holiday meals but I’ve never “casseroled” them. Might just have to try this!

    1. Amanda says

      That is a seriously genius idea for the leftover sweet potato skins. I don’t know why I haven’t tried that!

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