Enjoy this easy vegan sweet potato casserole during the holiday season or any time of year!
It is perfectly sweet, filled with plump golden raisins, maple syrup, crunchy pecans, and fall spices.
Chop potatoes into large chunks, place potatoes in water and cover, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.
Preheat oven to 400° F. Spray a baking dish with cooking spray. Mash the sweet potatoes in the pot once they are cooked.
Add the maple syrup, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon to the sweet potato mash in the pot. Whip with an electric mixer or an immersion blender until smooth.
Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a large bowl. Spread the sweet potato mixture in the prepared baking dish with a wooden spoon or spatula. Sprinkle the topping mixture over the potatoes.
Bake this delicious sweet potato casserole without eggs until hot and golden brown around the edges, about 15-20 minutes.