Another great holiday side option is for the standard sweet potato casserole. When choosing a sweet potato casserole option, you can go two ways: 1. sweet or 2. savory. I personally like both. I love the traditional, classic vegan marshmallow sweet potato casserole, but I also love this vegan, gluten free, healthy, savory, sweet potato casserole and it’s one of those dishes that doesn’t have to be caged in the Thanksgiving menu, it’s a great option for quick lunches and easy to make dinners!
This recipe features pecan and rosemary encrusted sweet potato slices. To save time, I boiled the sweet potatoes/yams to start and then finished them off by baking them, but you could totally bypass this step and just bake it all together. I’ve also added a hint of sweet to the dish using pure maple syrup to help coat the sweet potatoes in your pecans and rosemary, but if you want a purely savory option, just omit this step. You can also make it sweeter by adding in a sprinkling of brown sugar too, if you can’t decide sweet or savory! OR you can go crazy and make both a sweet and savory option!
For the classic marshmallow sweet potato casserole recipe, gone vegan, download my 18 Thanksgiving inspired recipes plus other guides and tips!
I do use vegan butter in this recipe, but you could easily substitute coconut oil for a healthier option, but it will affect the flavor a bit. But if your Thanksgiving plates are feeling especially heavy and sweet this year, this particular casserole will help you with that! I like this dish with a little bit of vegan gravy added to it or some cranberry sauce to help with the moisture, but that’s totally optional as well!
Enjoy and happy holiday planning!
- 4-6 sweet potatoes/yams, sliced and quartered
- 2 sprigs fresh rosemary, chopped
- 2 Tbl thyme, chopped
- 2 Tbl sage, chopped
- 2 Tbl Earth Balance, or vegan butter of your choice (sub coconut oil for a healthier version)
- 1 tsp pure maple syrup
- 1 cup chopped pecans
- cranberry sauce, as garnish
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil and add in your sweet potatoes/yams until tender, for about 15-20 minutes. Drain.
- Let your sweet potatoes/yams cool and slice them into ½ inch thick slices.
- Lightly grease a baking dish with coconut oil or butter, and layer in your sweet potatoes, herbs, butter, maple syrup, and chopped pecans, so that the maple syrup poses as a glue keeping the herbs and pecans in place.
- Bake for 25-30 minutes.
- Serve immediately and snob away.
Remember, if you have any holiday questions or need inspiration, leave me a comment below and I’m happy to help!