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–+ servings
slow cooker vegan sweet potato casserole | comfort food | hearth health happiness
Melanie Lorick

Slow Cooker Vegan Sweet Potato Casserole

5 from 1 vote
A sweet potato casserole that is now even more deserving of its place on the Thanksgiving table. With delicious depth of flavor from fall spices, subtle sweetness from pure maple syrup, and nutty hints of pecans, you'll savor every bite. Dairy-free, vegan, and traditional sugar substitutes make this guilt-free. Plus, the slow cooker frees up some space in your oven!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Vegan Sweet Potato Casserole
  • 4 pounds sweet potatoes peeled and diced
  • 1 ½ cups soy milk use your preference
  • 4 tablespoon pecan oil can substitute with olive or any neutral-flavored oil
  • ⅛ cup coconut sugar can substitute with light brown sugar
  • ⅛ cup pure maple syrup it's ok to add an extra dollop, if desired
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground ginger optional
  • ¼ teaspoon allspice
  • pinch kosher salt we used pink Himalayan salt
Slow Cooker Vegan Sweet Potato Casserole Topping
  • 1 cup old-fashioned rolled oats
  • ¾ cup pecans lightly toasted, if desired (optional)
  • ½ cup all-purpose flour
  • ¼ cup pure maple syrup
  • 2 tablespoons pecan oil can substitute with olive or any neutral-flavored oil and have more on standby
  • 1 tablespoon Truvia sweet complete can substitute with light brown or granulated sugar, or more maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon allspice optional

Equipment

  • 6 qt. slow cooker

Method
 

  1. Use non-stick cooking spray to lightly coat the slow cooker interior. Add diced sweet potato.
  2. In a separate bowl, whisk together the wet ingredients and spices (milk, oil, coconut sugar, maple syrup, vanilla extract, cinnamon, ginger, allspice, and salt. Pour over the diced sweet potatoes and stir to coat each piece.
  3. Cover and affix lid and cook on high for 2-3 hours, stirring occasionally.
  4. While sweet potatoes are cooking, add the remaining ingredients, reserving the oil and syrup to pour through the pour spout of the food processor while pulsing. Start by pulsing a few times, until it clumps gently. Add more syrup or oil if the oats resist clumping at all (in 1 teaspoon increments).
  5. Once the sweet potato pieces are tender, use a potato masher to mash (you can either mash to create an even consistency, or leave small potato pieces for a rustic feel. Up to you! Stir to incorporate any juices from cooking.
  6. Sprinkle the pecan oat topping over the sweet potatoes, cover, reaffix the lid, and set the slow cooker to low. Cook for 1-2 more hours.
  7. Allow to stay on low during your meal and serve straight from the slow cooker, transfer to another dish, or cool and store in an airtight container in the refrigerator for up to 5 days. Enjoy!!!!

Notes

Acceptable substitutes: 
  • Light brown sugar for coconut sugar or maple syrup in sweet potato casserole base
  • Light brown sugar or granulated sugar for Truvia Sweet Complete
  • Neutral-flavored oil in the pecan oat topping in place of maple syrup, but be prepared to add more sugar or Truvia for sweetness. 
  • Spices are relatively interchangeable, but cinnamon, nutmeg, allspice, ginger, and even pumpkin spice are great compliments. 

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