Vegan Sweet Potato Casserole

A vegan sweet potato casserole is a dish that turns simple ingredients into something luxurious and deeply comforting. The base is creamy and smooth, with a natural sweetness from roasted sweet potatoes balanced by warm spices and a buttery, crisp topping. It’s one of those recipes that feels indulgent while staying wholesome, making it a perfect fit for both weeknight dinners and holiday feasts.

More Casserole Recipes

What makes vegan sweet potato casserole so special is its versatility. It delivers the same nostalgic satisfaction as traditional casseroles but without any dairy or eggs. The texture is luscious and rich, while the pecan topping adds a delightful crunch that completes the dish. Whether you’re preparing a Vegan Thanksgiving Sweet Potato Casserole or just want a cozy plant-based side, this recipe never disappoints.

The combination of creamy mashed sweet potatoes, subtle maple sweetness, and toasted nuts gives this Sweet Potato Casserole Vegan Recipe the perfect contrast of flavors and textures. Inspired by classics like the Foodtasia Sweet Potato Casserole, this vegan version keeps all the comfort while staying light and nutrient-rich. Every bite is smooth, earthy, and aromatic exactly what you want from a vegan holiday staple.

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Why You’ll Love This Recipe

This Vegan Sweet Potato Casserole stands out because it blends comfort with creativity. As a chef, I love that it’s both simple and elegant, showing how much flavor can come from humble ingredients.

Rich but Light: The sweet potatoes create a naturally creamy texture, especially when whipped with plant milk and vegan butter. It feels indulgent but doesn’t weigh you down.
Beautiful Flavor Balance: The casserole isn’t overly sweet. Maple syrup and a touch of brown sugar enhance the potatoes, while the savory notes from vegan butter and spices make it multidimensional.
Allergen-Friendly: This dish can easily be a Gluten Free Pecan version if you use certified gluten-free oats or pecans. It’s dairy-free, egg-free, and soy-free depending on your milk choice.
Perfect for Every Occasion: From Thanksgiving spreads to everyday dinners, this Vegan Sweet Potato Casserole Savory version fits beautifully alongside salads, roasted vegetables, or lentil mains.
Easy to Customize: You can make it sweeter, add bourbon for a twist, or top it with crunchy pecans for a dessert-like finish. It’s foolproof, even for first-timers.

Preparation and Cooking Time, Also Serving

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 8 portions

This recipe makes enough for a crowd. It’s ideal for family dinners or festive gatherings. You can also halve the recipe for smaller groups or meal prep portions.

Ingredients

For the Sweet Potato Filling

4 large sweet potatoes (about 2 ½ pounds), peeled and cubed
½ cup unsweetened almond milk (or oat milk)
¼ cup vegan butter, melted
¼ cup pure maple syrup
¼ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

For the Pecan Topping

½ cup all-purpose flour (or almond flour for gluten-free)
½ cup chopped pecans
¼ cup brown sugar
3 tablespoons vegan butter, melted

Substitution Notes

Almond milk can be replaced with any unsweetened plant milk such as soy or oat.
Brown sugar can be swapped for coconut sugar for a less refined option.
For a nut-free topping, replace pecans with sunflower seeds or oats.
Use gluten-free flour to make this a Gluten Free Pecan casserole.

Step-by-Step Instructions

Step 1: Prepare the Sweet Potatoes

Peel and cube the sweet potatoes evenly so they cook at the same rate. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15 minutes, or until they are fork-tender. Drain well and let them cool slightly.

Step 2: Mash and Mix

Transfer the cooked sweet potatoes to a mixing bowl. Using a hand mixer or potato masher, mash until smooth. Add almond milk, melted vegan butter, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Beat until creamy and uniform. Taste and adjust sweetness or seasoning as desired.

Step 3: Prepare the Topping

In a separate bowl, mix flour, brown sugar, and chopped pecans. Pour in melted vegan butter and stir until crumbly. This topping should resemble coarse sand with small clumps that will crisp up beautifully in the oven.

Step 4: Assemble

Preheat the oven to 350°F (175°C). Lightly grease a baking dish with vegan butter. Spread the sweet potato mixture evenly in the dish, smoothing the top with a spatula. Sprinkle the pecan mixture evenly over the surface.

Step 5: Bake

Bake for about 30 to 35 minutes, until the topping is golden brown and crisp. Let the casserole cool for at least 10 minutes before serving so the layers can set and flavors deepen.

How to Serve

Serve this vegan sweet potato casserole warm, straight from the oven. It pairs wonderfully with roasted vegetables, vegan meatloaf, or a simple green salad. For a more festive twist, drizzle a little maple syrup or vegan caramel sauce on top. You can also pair it with savory mains to highlight its natural sweetness. For elegant plating, scoop portions into individual ramekins and garnish with toasted pecans or a sprinkle of cinnamon for a polished presentation.

Additional Tips

Roast your sweet potatoes instead of boiling for a richer, caramelized flavor.
Always taste your mashed mixture before baking to balance sweetness and spice.
Let the casserole rest before serving to achieve a firmer texture and cleaner slices.
Use a mix of coarse and finely chopped pecans for an extra layer of crunch.
For a bourbon-inspired version, add one tablespoon of bourbon to the filling to mimic the notes of a Bourbon Sweet Potato Casserole With Sweet ‘n’ Savory Bacon Pecans (without the bacon, of course).

Recipe Variations

Spiced Savory Version: Reduce maple syrup and add more salt, black pepper, and a hint of smoked paprika to turn it into a side dish that leans more savory.
Bourbon Maple Version: Add a splash of bourbon and a pinch of orange zest for a deeper, aromatic twist reminiscent of classic Southern flavors.
Nut-Free Crunch: Replace pecans with crushed oats or pumpkin seeds to keep the same texture while making it allergy-friendly.
Ella Vegan Style: Inspired by Ella Vegan recipes, use coconut cream instead of almond milk and top with shredded coconut for a tropical variation.
Canned Sweet Potato: Use canned sweet potato instead of fresh.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave until warm.
Freezing: To freeze, cool the casserole completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make Ahead: You can assemble the casserole a day in advance, cover, and refrigerate. Bake fresh when needed.

Nutritional Information Approximate values per serving

Calories: 290
Protein: 3g
Carbohydrates: 42g
Fat: 12g
Fiber: 5g
Sugar: 18g
Sodium: 160mg

These values may vary depending on the ingredients and substitutions used.

Final Words

This vegan sweet potato casserole is proof that comfort food can be both nourishing and indulgent. It’s creamy, sweet, slightly savory, and absolutely crowd-pleasing. Whether you’re celebrating Thanksgiving, planning a Sunday dinner, or simply exploring more Vegan Sweet Potato Recipes, this dish is one you’ll want to make again and again. It combines the warmth of tradition with the freshness of plant-based cooking, making it a signature dish that belongs on every table.

FAQ’s

Yes, you can prepare the filling and topping separately, refrigerate them, and assemble just before baking. This keeps the topping crisp and fresh.

Yes, but drain them well and reduce the added sweeteners slightly since canned varieties are often already sweetened.

Walnuts, almonds, or even crushed oats work well. For nut-free versions, try pumpkin seeds or sunflower seeds.

Absolutely. It freezes beautifully for up to two months. Just make sure to wrap it tightly and reheat in the oven for best texture.

You can replace sugar with natural sweeteners like maple syrup or date paste. The flavor will be less caramelized but still delicious.

Reheat in the oven at 350°F until warm and crisp on top. Avoid microwaving for too long as it softens the topping.