This post contains affiliate links. Read my disclosure policy here.
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!
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.
Vegan Sweet Potato Casserole
- 1 ¼ cup pecans
- 2 ½ tablespoons vegan butter , melted
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 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
- 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.
- 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!
- I feel this casserole has the perfect amount of sweetness, but feel free to add more or less to suit your taste.
Hi Melissa, this looks amazing!! I was wondering if it can be made in advance and reheated?
Hi Kate, Thank you! yes, just put everything together and skip the baking step. Just cover it and pop it in the fridge. Cook it the same way oven the following day. It may take a little longer since it's cooking from a cold state.
This is outstanding! I have made it several times now and this time, my adult son asked for it! Added vegan marshmallows at the end and it was fun! Thank you for sharing this great recipe! Happy holidays!
Happy to hear this Michele! Happy holidays to you too.
This was the biggest hit at our Thanksgiving Table! I opted to not add the extra two tablespoons of brown sugar and I thought the casserole was perfectly sweet. The best part was how simple of a recipe it was!
Support @ Vegan Huggs
Hi Gabrielle! We are so happy to hear that the casserole was a crowd pleaser! Thanks so much for giving it a try! 🙂
Everyone in my family from my toddlers to my husband loved this recipe. Cooking this for thanksgiving again this year.
Support @ Vegan Huggs
Hi Angie! We are so happy to hear that the recipe was a hit with your family! Thanks for giving it a try 🙂
WOW! What can I say? This is to die for!!! It's differently going to be my must have recipe at Christmas time. Even my non-vegan family members gobbled it up. Many even had second helpings. This recipe is a keeper. Thank you!!
Yay! This makes me happy! Thank you for making it, Nadine! It's a family favorite over here too. Have a lovely weekend 🙂
This casserole is easy and SO delicious! Everyone enjoyed it - they couldn't believe it is Vegan! Your recipes never disappoint! Thank you!
Hi Helen, this is so nice to hear! I'm glad everyone enjoyed it. Thank you 🙂