Coconut Ginger Pecan Sweet Potato Casserole (Vegan)
As Thanksgiving quickly approaches, I want to share one of my new found staples. I made this the first time for Thanksgiving dinner last year, made it for a Friendsgiving potluck last week, and plan to make it again for Thursday’s feast. While I used to be a big proponent of the traditional sweet potato casserole topped with marshmallows and brown sugar, these coconut mashed sweet potatoes won my heart last year. I adapted them to casserole form so I would still get the crunchy topping I love, but I find this version to be much more sophisticated. It’s also much healthier and more natural than my old sugary friend, making it something you can feel good about eating as leftovers. This is the perfect addition to a vegan Thanksgiving feast, should that be your style.
Coconut Ginger Pecan Sweet Potato Casserole
Adapted from Little Leopard Book
- 2 lb sweet potatoes
- 1 cup light coconut milk
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 cup shredded unsweetened coconut
- 1/2 cup crushed pecans
- Maple syrup for drizzling (optional)
- Cut the potato into cubes. I leave the skin on and really, you should too. Not only do you save yourself work, but most the nutrition in a sweet potato is in the skin. Place the sweet potatoes in a large pot of boiling water and cook for 30 minutes, or until fork tender.
- Drain, and transfer to your mixing bowl. Add coconut milk, ground ginger and cinnamon and mash well.
- Transfer to an 11″ x 13″ baking dish and spread evenly. Top with shredded coconut, crushed pecans and a drizzle of maple syrup, if desired.
- Bake at 375 for 25-30 minutes.
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