Every holiday season, I look forward to making this Vegan Sweet Potato Casserole. It's creamy, cozy, and topped with the most irresistible sweet and crunchy pecan layer. It always ends up being one of the first dishes to disappear during Thanksgiving or Christmas!
The base is made with mashed sweet potatoes, brown sugar, and a bit of cinnamon for that cozy holiday flavor. It's topped with chopped pecans mixed with vegan butter and flour, then baked until golden and slightly caramelized. The mix of creamy and crunchy makes it completely irresistible.
This casserole is one of my favorite side dishes to make during the holidays, but I also love it any time I'm craving something cozy. It's easy to make, completely dairy-free, and always a hit when I share it with family or friends. The flavor and texture make it so comforting that everyone ends up asking for seconds!
Looking for more vegan Thanksgiving recipes? Some of my favorites to serve with this casserole are Vegan Gravy, Vegan Mashed Potatoes, Vegan Green Bean Casserole, Vegan Stuffing, and Vegan Mac and Cheese. They all go perfectly together for a cozy holiday meal!
Ingredients for Vegan Sweet Potato Casserole
For the sweet potatoes
For the pecan topping
- Sweet potatoes: Any kind works, like orange, purple, or even yams.
- Unsweetened Non-Dairy Milk: I usually go for Soy Milk, but Almond Milk, Oat Milk, or Coconut Milk work great too. Just make sure it's unsweetened.
- Brown sugar: Granulated, coconut, or cane sugar all work, or you can use maple syrup or agave for a different flavor.
- Vegan Butter: Great for flavor and texture, but coconut oil works too.
- Vanilla extract: You can use store-bought or Homemade Vanilla Extract.
- Ground cinnamon
- Salt
- Pecans: Swap them for almonds, walnuts, or sunflower or pumpkin seeds if you avoid nuts.
- All-purpose flour: Use a gluten-free blend, almond, or oat flour if needed.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Sweet Potato Casserole
- Preheat your oven to 350°F (180°C) and grease a 9x13-inch (23x33 cm) baking dish with a bit of vegan butter or cooking spray. Set it aside.
- Place the sweet potatoes in a large pot, cover them with cold water, and bring to a boil. Cook for 10-15 minutes, until tender when pierced with a fork, then drain and transfer back to the pot or a large bowl.
- Pour in the milk, add the brown sugar, vegan butter, vanilla, cinnamon, and salt, and mash everything together until creamy and smooth.
- Spoon the sweet potato mixture into the prepared dish, spreading it evenly and smoothing the surface.
- In another bowl, stir together the topping ingredients until combined, then sprinkle the mixture evenly over the sweet potatoes.
- Bake for 25-35 minutes, or until the top is golden and crisp. Let it rest for a few minutes before serving.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container for up to 4-5 days.
- Freezer: Let the casserole cool completely, then transfer it to a freezer-safe container. It keeps well for up to 2 months. Thaw in the fridge overnight before reheating.
- To reheat: Warm in the oven at 350°F (180°C) for about 15-20 minutes or until heated through. If using the microwave, heat individual portions on a microwave-safe plate for 1-2 minutes, checking halfway and stirring gently if needed to ensure even heating.
Make Ahead Instructions
This Vegan Sweet Potato Casserole is great to make ahead, especially during the holidays.
Prepare the sweet potato layer, spread it in the baking dish, and let it cool. Cover and refrigerate for up to 2 days. Keep the pecan topping in a separate covered bowl in the fridge.
When ready to bake, let both sit at room temperature for about 30 minutes, add the topping, and bake at 350°F (180°C) for 35-45 minutes, until warm and golden.
More Vegan Thanksgiving Recipes
Vegan Sweet Potato Casserole
Ingredients
For the sweet potatoes:
- 3 pounds sweet potatoes, peeled and cut into cubes
- ½ cup unsweetened non-dairy milk, I used soy milk
- ½ cup brown sugar
- ¼ cup vegan butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the pecan topping:
- 1 cup pecans, chopped
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ cup vegan butter, melted
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking dish with vegan butter or cooking spray. Set aside.
- Add the sweet potatoes to a large pot, cover them with cold water, and bring to a boil. Boil for 10-15 minutes or until fork-tender, then drain and return to the pot or a large bowl.
- Add the milk, brown sugar, vegan butter, vanilla extract, cinnamon, and salt. Mash until smooth and well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish and smooth the top with a spatula.
- In a medium bowl, combine all the topping ingredients and mix until well combined. Evenly sprinkle the topping over the sweet potato layer.
- Bake for 25-35 minutes or until the topping is golden brown. Let cool for a few minutes before serving.
Notes
- Keep any leftovers in an airtight container in the fridge for up to 4-5 days.
- You can freeze it once cooled; it keeps well for about 2 months. Thaw in the fridge overnight before heating.
- Reheat in the oven at 350°F (180°C) until warm, or in the microwave in short intervals until heated through.
Christina Learned says
This was a big it at my Xmas party at work today! Gone in seconds! No one knew it was vegan either as I'm the only vegan there! Thanks for this recipe as it was so delicious and now I have to give everyone the recipe😊
Iosune says
Hi Christina! I'm SO happy to hear that 🙂 So glad you guys enjoyed it!