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Healthy Slow Cooking

November 23, 2010 · Leave a Comment

Slow Cooker Sweet Potato Casserole Recipe with Pecan Topping – Vegan & Gluten-Free

crockpot· Perfect for the Holidays· Side Dish· Winter

Jump to Recipe

Any day is a holiday when you get to eat Sweet Potato Casserole!

My version skips the caramel and marshmallow, but you could add vegan versions of both if you really want to. 

Holiday Sweet Potato Casserole

Holiday Sweet Potato Casserole (Photo by Bill Bettencourt, Property of Fair Winds Press)

Every family seems to have a special recipe for sweet potato casserole.

This one is less sweet than the sticky-sweet casserole of my youth.

Table of Contents show
1 Looking for More Vegan Thanksgiving Recipes?
2 Holiday Sweet Potato Casserole
2.1 Ingredients 1x1.5x2x3x
2.1.1 topping:
2.2 Instructions
2.3 Nutrition

Looking for More Vegan Thanksgiving Recipes?

Here are some of my favorites:
​
Mains

  • ​Vegan Thanksgiving Casserole and Gravy​
  • ​Easy Thanksgiving Dinner for Two​
  • ​Vegan Slow Cooker Veggie Loaf​

Sides

  • ​Holiday Sweet Potato Casserole​
  • ​Thanksgiving Potato Stuffing Balls with a Cranberry Center​
  • ​Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash​
  • ​Creamy Vegan Greens​

Desserts

  • ​Gluten-free Teff Crusted Pumpkin Pie​
  • ​Vegan Thanksgiving Pies

Holiday Sweet Potato Casserole

Kathy Hester
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 7 hours hrs
Total Time 7 hours hrs 15 minutes mins
Servings 8
Calories 362 kcal

Ingredients
  

  • 8 large sweet potatoes cut in chunks
  • 1 1/2 355 ml cup water
  • 1/4 to 1/2 cup 60 top 120 mlnon-dairy milk (plain or vanilla)
  • 1/4 to 1/2 teaspoon cinnamon to taste
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon allspice
  • pinch ground cloves

topping:

  • 2 tablespoons 28 g vegan margarine
  • 3 tablespoons 45 ml olive oil
  • 3/4 cup 170 g packed brown sugar
  • 1/4 cup 30 g whole wheat flour (*use gluten-free flour instead)
  • 3 tablespoons 45 ml non-dairy milk or water
  • 1/2 cup 55 g pecans, chopped

Instructions
 

  • The night before:
  • Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight.
  • Chop pecans and store in a covered bowl, unrefrigerated, overnight.
  • In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.
  • 30 to 45 minutes before serving:
  • Turn slow cooker to high. Mash sweet potatoes in crock.
  • Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny.
  • Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.
  • Serve once the topping is melted and the dish is heated throughout.

Nutrition

Calories: 362kcalCarbohydrates: 58gProtein: 4gFat: 14gSaturated Fat: 2gCholesterol: 2mgSodium: 132mgFiber: 6gSugar: 29g
Tried this recipe?Let us know how it was!
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