Vegan Sweet Potato Casserole – Simple Vegan Blog

Vegan sweet potato casserole, covered with a pecan topping. It’s the perfect side for Thanksgiving and Christmas recipes, and it’s so delicious!

You’ll fall in love with this vegan sweet potato casserole! It’s DELICIOUS, sweet, comforting, and so easy to make. It goes wonderfully with fall dishes, especially for Thanksgiving and Christmas recipes.

It’s a super tasty and simple side dish but as it’s sweet, you can also enjoy it as a dessert! I prepared this version without refined sugars, as the original one usually calls for marshmallows or a topping made with flour.

Besides, the classic non-vegan recipe is made with cow’s milk, butter, and eggs, so this vegan version is actually healthier and lighter, but equally tasty and affordable!

Vegan sweet potato casserole, sweet, delicious, and super easy to prepare. It’s a wonderful side for fall dishes, although it’s usually served for Thanksgiving and Christmas. The whole family will love it!

How to make vegan sweet potato casserole – Step by step

• Preheat the oven to 400ºF or 200ºC.
• Cut the sweet potatoes lengthwise (photo 1), pierce them with a fork (photo 2), place them onto a lined baking sheet (photo 3) and bake them for about 20-30 minutes or until they’re soft (photo 4).
• Peel the sweet potatoes (photo 5) and add them to a large mixing bowl with all the remaining ingredients (photo 6).

• Use a potato masher, a fork, or an immersion blender to mash your sweet potatoes (photo 7). Set aside.
• Preheat the oven to 350ºF or 180ºC (or don’t turn it off).
• To make the pecan topping, simply add all the ingredients to a bowl (photo 8) and mix until well combined (photo 9).
• Add the mashed sweet potatoes to a baking dish (photo 10) and top with the pecan topping (photo 11). I used an 8×8 inch (20×20 cm) baking dish, but you can use any other rectangular or square dish.
• Bake the sweet potato casserole for about 30 minutes (photo 12).
• Remove from the oven and serve immediately.

Pro tips

• Some people boil or steam the sweet potatoes, but I think they taste much better when roasted.
• If you’re in a hurry, cut the sweet potatoes into bite-sized pieces before baking them. This will cut down the baking time.
• As sweet potatoes are already sweet, I don’t usually add much sweetener, just a little bit of maple syrup. I suggest you try the mashed sweet potatoes before baking and add more sweetener if needed.
• If you want to cut down on sugar in this recipe, you could omit the maple syrup in the mashed sweet potatoes and use coconut oil instead (or any other type of oil) to make the pecan topping.
• Feel free to use any other type of liquid if you don’t consume oil, or just omit it.
• It’s important to use unsweetened plant milk. Although I used soy milk, this recipe will also work with any other kind of plant milk, such as oat milk or cashew milk.
• I really believe pecans are the best nut you can use to make this casserole. However, walnuts and other nuts are also a good choice.

Can I make this vegan sweet potato casserole without nuts?

Yes, you can. Although I thing nuts are the healthiest option, you could also serve it with some vegan marshmallows or even some melted vegan butter to give it a delicious flavor.

How long will this vegan sweet potato casserole keep?

If you have any leftovers, keep them in a sealed container in the fridge for 4-5 days. This dish is so delicious I don’t think there will be much left though!

How to serve this vegan sweet potato casserole

This recipe is usually served during Thanksgiving or Christmas, so it goes well with these kinds of recipes. You can eat it with some vegan meatloaf, vegan stuffing, and vegan mashed potatoes with vegan gravy. Go ahead and eat it with your favorite holiday dishes!

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Vegan Sweet Potato Casserole

• 
  
  Author:
  
  Iosune
• 
  
  Prep:
  
  10 mins
• 
  
  Cook:
  
  1 hour
• 
  
  Total:
  
  1 hour 10 mins
• 
  4–6 1x
• 
  Side Dish
• 
  American
• 
  Vegan

Servings 4–6 1x

Scale
1x2x3x

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Vegan sweet potato casserole, covered with a pecan topping. It’s the perfect side for Thanksgiving and Christmas recipes, and it’s so delicious!

Ingredients

For the sweet potato casserole:

• 2.5 pounds sweet potatoes (40 oz or 1130 g)
• 1/4 cup unsweetened plant milk of your choice (65 ml), I used soy milk
• 1 tbsp maple syrup
• 1 tbsp coconut oil (optional)
• 1 tsp salt
• 1/8 tsp ground black pepper
• 1/8 tsp ground cinnamon

For the pecan topping:

• 1 cup pecans (110 g)
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/8 tsp salt

Instructions

1. Preheat the oven to 400ºF or 200ºC.
2. Cut the sweet potatoes lengthwise, pierce them with a fork, place them onto a lined baking sheet and bake for about 20-30 minutes or until they’re soft.
3. Peel the sweet potatoes and add them to a large mixing bowl with all the remaining ingredients (milk, syrup, oil, salt, pepper, and cinnamon). Use a potato masher, a fork, or an immersion blender to mash your sweet potatoes. Set aside.
4. Preheat the oven to 350ºF or 180ºC (or don’t turn it off).
5. To make the pecan topping, simply add all the ingredients to a bowl and mix until well combined.
6. Add the mashed potatoes to a baking dish and top with the pecan topping. I used an 8×8 inch (20×20 cm) baking dish, but you can use any other rectangular or square dish.
7. Bake the sweet potato casserole for about 30 minutes or until golden brown.
8. Remove from the oven and serve immediately with some vegan meatloaf, vegan stuffing, and vegan mashed potatoes with vegan gravy. 
9. Keep the leftovers in a sealed container in the fridge for 4-5 days.

Notes

• Some people boil or steam the sweet potatoes, but I think they taste much better when roasted.
• If you’re in a hurry, cut the sweet potatoes into bite-sized pieces before baking them. This will cut down the baking time.
• As sweet potatoes are already sweet, I don’t usually add much sweetener, just a little bit of maple syrup. I suggest you try the mashed sweet potatoes before baking and add more sweetener if needed.
• If you want to cut down on sugar in this recipe, you could omit the maple syrup in the mashed sweet potatoes and use coconut oil instead (or any other type of oil) to make the pecan topping.
• Feel free to use any other type of liquid if you don’t consume oil, or just omit it.
• It’s important to use unsweetened plant milk. Although I used soy milk, this recipe will also work with any other kind of plant milk, such as oat milk or cashew milk.
• I really believe pecans are the best nut you can use to make this casserole. However, walnuts and other nuts are also a good choice.

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 355
• Sugar: 4.7 g
• Sodium: 389 mg
• Fat: 15.6 g
• Saturated Fat: 3.6 g
• Carbohydrates: 47 g
• Fiber: 5.9 g
• Protein: 4.3 g