Vegan Sweet Potato Casserole

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This Vegan Sweet Potato Casserole is a must-have classic for your holiday table! It's warm-spiced, subtly sweet, and a real crowd favorite! 

Hey guys! As promised, here is my Vegan Sweet Potato Casserole recipe! It's cutting it close, but you still have time to get what you need. I'm going tonight to get a few more ingredients for my Mushroom-Walnut Meatless Loaf.

A lot of readers have been asking for Gluten-Free Thanksgiving Recipes and this casserole was the easiest to adjust. I just omitted the flour in the pecan crumble to keep it gluten-free.

You can add gluten-free flour to the pecan crumble, but I felt it didn't need it. The combination of pecans, vegan butter, and brown sugar make the perfect crumble and they bake up nicely.

However, if you want fluffier crumbs, just add a ¼ cup of gluten-free flour and more melted butter if needed. You can also use regular all-purpose flour if you aren't gluten-free.

How to make the topping

(printable recipe is at the end of the post)

• STEP 1 - Melt vegan butter.
• STEP 2 - Put the pecans in your food processor and pulse them into crumbs.
• STEP 3 - Add the melted butter, brown sugar, cinnamon, nutmeg, salt, and pulse a few times

How to make Sweet Potato Casserole

STEP 1 - Peel and chop the potatoes first. You can cut them pretty big, just make sure they are around the same size so they cook evenly. Drain and return to pot.

STEP 2 - Place sweet potatoes in a large pot and cover with water. Bring to a rapid boil over high heat, then reduce heat to maintain a medium boil. Cook for 15-20 minutes until fork tender. Drain well, then place them back in the pot and mash slightly to release some steam.

STEP 3 - Now add the butter, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Continue to mash until well combined and the potatoes are fully broken down. Taste for seasoning and add more if needed.

STEP 4 - Place the mash evenly in a 2-quart casserole dish. Now top with that delicious buttery pecan topping. Bake until heated throughout and golden on top.

Can I make it in advance?

Absolutely! Just fill the casserole dish with your sweet potato mash (don't bake), and leave off the crumb topping until the day of. Cool before storing in the fridge for 1-2 days (keep covered).

Add the crumb topping when the casserole is ready to go in the oven. Cover with foil and bake at 350 °F  for 30-40 minutes until heated throughout. Remove foil and bake until topping is golden brown. If you're traveling, just bring the crumb topping with you in a container.

Don't miss these Thanksgiving classics

• Vegan Sourdough Bread Stuffing
• Vegan Green Bean Casserole
• Mashed Potatoes with Mushroom Gravy
• Apple Cranberry Sauce
• Vegan Thanksgiving Recipes

Have a safe and peaceful holiday! 

Many blessings,
Melissa
xo

I'd love to hear from you

If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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5 from 8 votes

Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole ~ a must-have classic for your holiday table! It's warm-spiced and perfectly sweet!

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Servings: 8 people

Calories: 421kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

Pecan Crumble

• ▢ 1 ¼ cup pecans
• ▢ 2 ½ tablespoons vegan butter , melted
• ▢ ½ cup brown sugar
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ¼ teaspoon salt

Sweet Potatoes

• ▢ 3 ½ pounds sweet potatoes , peeled and chopped into 1-inch chunks
• ▢ 3 tablespoons vegan butter
• ▢ ½ cup full-fat coconut milk or any non-dairy milk
• ▢ ⅓ cup maple syrup or any sweetener (more/less to taste)
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ½ teaspoon salt , more to taste

Cook ModePrevent your screen from going dark

Instructions

Pecan Crumble

• Add pecans to a food processor and pulse into small crumbs. 
• Now add melted butter, brown sugar, cinnamon, nutmeg, and salt. Pulse 2-3 times to incorporate (don't over pulse or it will clump) Set aside. 

Sweet Potatoes

• Preheat your oven to 375 °F (190 °C). Lightly grease a 2-quart baking dish. 
• Place sweet potatoes in a large pot and cover with water. Bring to a rapid boil over high heat, then reduce heat to maintain a medium boil. Cook for 15-20 minutes until fork tender. Drain well, then place them back in the pot and mash slightly to release some steam.
• Now add the butter, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Continue to mash until well combined and the potatoes are fully broken down. Taste for seasoning and add more if needed.
• Now place the sweet potato mash into your casserole dish in an even layer. Top with pecan crumble and bake for 20-30 minutes until heated throughout and topping is golden brown. (*optional: put 4-5 pieces of whole pecans on top of crumble). Enjoy!

Notes

• I feel this casserole has the perfect amount of sweetness, but feel free to add more or less to suit your taste. 

Nutrition

Calories: 421kcal | Carbohydrates: 63g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium: 390mg | Potassium: 792mg | Fiber: 7g | Sugar: 28g | Vitamin A: 28495IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 2.1mg

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