Slow Cooker Vegan Sweet Potato Casserole

Who doesn't love a great sweet potato casserole? And, who doesn't love letting slow cookers do most of the heavy lifting in the kitchen? This recipe has a list of attributes about a mile long...starting with wholesome plant-based ingredients that don't sacrifice flavor. Instead, the spices and subtle sweetness play well with the potatoes and the pecan-oat crumble topping odds a fantastic contrast to the potato foundation (I can't wait to try super crunchy granola next!). Though this offers light sweetness, I like the fact it doesn't taste like dessert...making it a side dish that won't ruin the delicious pies and sweet treats you have ready for Thanksgiving.

Some of my favorite aspects to this recipe:

• Instead of melted butter, I used pecan oil (this is what happens when the family business is pecans 😂). Here's a link to what I used. It has more healthful benefits than I can list on this page, but I particularly love that it is a 1:1 butter substitute and it has half the amount of saturated fat found in extra virgin olive oil.

• Pure maple syrup, coconut sugar, and Truvia Sweet Complete work well together to add a delicate sweetness to the dish. This recipe is not as sweet as a traditional sweet potato casserole recipe, but you can add more sweetener as needed - go ahead and customize it to suit your taste buds!

• Feel free to use substitutions, which are listed at the bottom of this page. For example, the coconut sugar can easily be replaced with light brown sugar.

• If you don't have a food processor handy to make the crumble topping, just chop the pecans by hand (or use pecan pieces) and stir the ingredients together in a bowl. No problem.

Free up some space in the oven and feel a little less guilt this holiday season. I can't wait to hear what you think!

Come hang out with me at Inspired Epicurean for some more tasty treats!