This easy sweet potato casserole recipe is a great side dish or healthy dessert for the holidays. Sweet potato mash topped with a maple pecan crumble. Everyone will love this vegan and gluten-free dish!
Place peeled and chopped sweet potatoes into a large pot and cover with water. Bring to a boil.
Boil until you can pierce a fork through a piece of sweet potato (about 10 minutes depending on the size of the sweet potato pieces). Drain and place in a large mixing bowl.
Add the rest of the ingredients for the filling to the mixing bowl. Use an electric hand mixer to blend until smooth.
Transfer to a casserole dish or 9x13 pan and spread into an even layer. Bake for 20 minutes.
Meanwhile, in a small mixing bowl, add all ingredients for the topping and mix well.
When sweet potatoes are done baking, remove from the oven and top with topping.
Bake for 10-15 minutes longer until the topping is cooked.
To Make Ahead: Allow the sweet potato casserole to cool after baking, leave off the pecan maple topping, cover, and store in the fridge until ready to reheat, up to 3 days. To save time you can combine ingredients for the topping also in advance, and store in a separate container at room temperature. When ready to serve, top with the pecan crumble topping and bake. You'll likely need a few more minutes than the recipe calls for if your dish is cold from the fridge.
To Freeze: Assemble the sweet potato casserole without the pecan crumble topping. Allow to cool after baking, wrap the casserole tightly in plastic wrap and then aluminum foil, and keep in the freezer for up to 2 months. To prepare from frozen, unwrap and bake in a 375 degree preheated oven for 30-45 minutes, until the potatoes are heated through. Meanwhile, make the pecan crumble. Once the potatoes are done, top with the pecan mixture and bake again for just a few more minutes to warm the crumble.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.