Laird Vegan Sweet Potato Casserole

Laird Vegan Sweet Potato Casserole

Serves 4-6


Sweet Potato Mash:

6 cups peeled and diced sweet potatoes (about 3 large potatoes)

1/2 cup unsweetened plant milk

1/3 cup Laird Superfood Original Creamer

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract

1/2 tsp salt

Pecan Topping:

3/4 cup pecans, finely chopped

1/4 cup coconut sugar

1/2 cup oat flour, gluten-free if needed

1/2 tsp cinnamon

2 tbsp melted refined coconut oil or vegan butter


STEP 1: Preheat oven to 350F/180C.

STEP 2: Steam or boil the diced sweet potato until tender when pierced with a fork. Remove and cool for 10 minutes.

STEP 3: Place the cooled sweet potato in a large mixing bowl and add the plant milk, creamer, cinnamon, nutmeg, vanilla and sea salt. Mash until very smooth. Transfer to a 2-quart casserole dish and set aside.

STEP 4: In another bowl, combine the chopped pecans, coconut sugar, oat flour, cinnamon and coconut oil. Stir until you get a crumble. 

STEP 5: Sprinkle the pecan topping evenly on top of the sweet potato mash and bake for 18-22 minutes, until browned. Remove from heat and cool for 10 minutes before serving. 



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