Vegan Pecan Sweet Potato Bake
Vegan Pecan Sweet Potato Bake
I was recently invited to my good friends Larissa and Irene’s Friendsgiving party and was in charge of making sweet potatoes and mashed potatoes. The catch was that both the side dishes had to be vegan. No problem. I typically make this sweet potato bake with real butter, heavy cream, and add crumbled bacon with the pecan topping. So I substituted real butter with plant-based butter made out of cashew milk and used almond milk instead of heavy cream. I also X’ed the bacon. The sweet potato bake still turned out just as good and was a hit with everyone.
Servings: 12
Equipment
- potato masher
- aluminum pan or baking dish
- nonstick spray
Ingredients
- 5 lbs sweet potatoes peeled and diced
- 8 oz plant-based butter
- 1/2 cup almond milk
- 1/4 cup brown sugar plus more for topping
- 3 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup pecan halves
Instructions
- In a large stock pot, bring water to a boil. Add in the sweet potatoes and boil for 10 minutes until fork tender. Drain.
- Using a potato masher, mash the sweet potatoes. Stir in the plant-based butter, almond milk, brown sugar, salt, and cinnamon.
- Preheat the oven to 400 degrees. Using nonstick spray, grease an aluminum pan or baking dish. Pour in the sweet potato mixture.
- Top the mixture with pecan halves. Sprinkle over more brown sugar. Bake for 30 minutes.
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