Vegan Sweet Potato Casserole

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 - Boil them in a large pot of water until fork tender

STEP 3 - Melt butter in a small pot, then whisk in the milk, maple syrup, cinnamon, nutmeg, and salt. When it's slightly warmed, remove from heat and whisk in the vanilla extract.

STEP 4 - Now mash and whip the potatoes up. I do this by hand but you can use a stand mixer or food processor. Whip in the warmed mixture until combined well. Add more seasoning if needed.

STEP 5 - 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.

Easy-peasy, right?

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

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.

Step By Step Photos Above

Vegan Sweet Potato Casserole

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

5 from 5 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, Vegan

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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
• ▢ ⅓ cup maple syrup
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 2 tablespoons brown sugar *optional
• ▢ 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 and then reduce heat to maintain a medium boil. Cook for 15-20 minutes until fork tender. Drain well and place back in the pot. 
• While the sweet potatoes are cooking, melt the butter in a small pot over medium-low heat. Now whisk in the milk, maple syrup, cinnamon, nutmeg, salt, and *optional brown sugar. Whisk until well combined and slightly warmed. Now remove from heat and whisk in the vanilla extract.  Set aside.
• Mash and whip up the potatoes in the large pot until smooth (you can also use a stand mixer or food processor). Add the warmed mixture to the pot and combine well. 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

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

Vegan Huggs Weekly Newsletter

Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

SUBSCRIBE