It’s that time of year again – comfort food season!

One of the things I’m most excited about and thankful for this year is the opportunity to try something new with my family. About two months ago, my father decided to go vegan…admittedly, I convinced him he should go plant-based for a variety of reasons, primarily health. To my surprise, he easily agreed and has been going strong for about two months now. So, this year, we’re having our very first vegan Thanksgiving!

One of our favorite family recipes is one my grandmother taught my dad – dixie sweet potatoes. It’s whipped, buttery sweet potato with a crunchy, candied pecan topping. It’s probably the most requested dish at our Thanksgiving table.

For years the family recipe has been a secret and has been made with animal products. This year, we’re veganizing the recipe, reducing much of the sugar calories and sharing it with you. Hope it makes it to your table this holiday season!

Ingredients for 12 servings (~ 2/3 cup serving size):

  • Filling
    • 3 3/4lb raw sweet potato, peeled and chopped
    • 3 tablespoons vegan butter (OR coconut oil)
    • 1/3 cup almond milk, unsweetened
    • 1 1/2 teaspoons cinnamon
    • 3 tablespoons coconut sugar
  • Topping
    • 1 1/4 cups raw pecans
    • 1/3 cup wheat flour (or oat flour)
    • 2 teaspoons cinnamon
    • 1 teaspoon cardamom
    • 4 tablespoons agave
    • 4 tablespoons coconut oil
    • pinch of sea salt
  • 1 tablespoon coconut sugar (optional topping)


  1. Set oven to 400F.
  2. Wash and peel the sweet potatoes, then chop them into large chunks.
  3. Bring a pot of water to a boil and add the potato chunks.  Cook until tender, about 15 to 20 minutes.  Drain the sweet potato, then place the pieces in a bowl.
  4. Quickly mash the potatoes with a fork – this will make them easier to whip using a (hand) mixer.  Add the vegan butter, then mix them using a hand mixer for about 1 minute.  Then add the remaining ingredients for the filling and mix until smooth and whipped.
  5. Add the whipped potatoes to a baking dish and evenly spread them out using a spatula. Bake in the oven for 15 to 17 minutes, or until the top is golden brown.
  6. While the filling bakes, add the ingredients for the topping to a food processor and pulse blend.  Do not pulverize – you should still have chunks of pecan.
  7. Evenly add the topping to the top of the sweet potato filling using a spatula. If desired, sprinkle a little coconut sugar on top.
  8. Bake for 25 to 30 minutes, or until the crust is golden brown and crispy to touch.  Allow the sweet potato to cool for about 5 to 10 minutes – to allow the crust to further harden – before enjoying.

Original article is here

Categories: Recipes