Vegan sweet potato casserole, topped with a pecan topping. It’s the perfect side for fall, Thanksgiving and Christmas and only requires 8 ingredients.
vegan sweet potato casserole
Christmas is my favorite time of the year and as we don’t have Thanksgiving in Spain, Christmas is the most important holiday.
Time flies and it’s already December, so Christmas is around the corner and we have tons of new recipes for you guys. As sweet potatoes are in season, I wanted to make a festive recipe using them and this sweet potato casserole just came to my mind.
It’s a super tasty and easy side dish for the Holidays, but as it’s sweet, you could also enjoy it as a dessert, it’s up to you! If you are a savory person, just omit the maple syrup (read my tips in the tip section of this recipe to make a delicious sugar-free casserole).
Some recipes call for marshmallows or a topping made with flour, refined sugar and butter, among other ingredients, but my pecan topping just requires 4 simple ingredients and it’s a much healthier alternative.
The classic version of this dish is usually made with cow’s milk, butter and eggs, but you can omit the eggs with no problem and use plant milk and oil instead. Besides, the oil is an optional ingredient, so you can make an oil-free version of this casserole with no effort.
vegan sweet potato casserole ingredients
- Sweet potatoes – I always use orange sweet potatoes to make this recipe, but feel free to use any type of sweet potatoes you have on hand. If your sweet potatoes are not sweet enough, you’ll need to add more maple syrup though.
- Unsweetened plant milk of your choice – Soy milk if my favorite milk for cooking and is a good source of protein, but any king of unsweetened plant milk will do.
- Maple syrup – Any other liquid sweetener like agave syrup or coconut nectar will do. I think other sweeteners like brown, coconut or cane sugar will work as well (you should use a liquid sweetener to make the pecan topping though). However, I think maple syrup is the best choice.
- Coconut oil – This is an optional ingredient, if you don’t consume oil, just omit it. Feel free to use another type of oil to make this recipe. I always use extra virgin oils when possible because they’re healthier, but it’s up to you.
- Salt – I always use Himalayan pink salt, but any type of salt is okay.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
- Ground cinnamon – If you don’t like cinnamon, just omit it.
- Pecans – Although I think pecans are the best nut you can use to make this casserole, walnuts and other nuts are also a good choice.
tips to make vegan sweet potato casserole
- Some people boil or steam the sweet potatoes, but I think they taste much better when they’re 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 sweet, I don’t add much sweetener, just a little bit of maple syrup. 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 (or any other type of oil) instead of the maple syrup to make the pecan topping. If you don’t consume oil, you could use any other type of liquid instead of just omit this ingredient.
looking for more sweet potato recipes?
- Vegan Stuffed Sweet Potatoes
- Vegan Mashed Sweet Potatoes
- Sweet Potato Veggie Burgers
- Sweet Potato and Black Bean Enchiladas
- Sweet Potato Brownies
did you make this vegan sweet potato casserole recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
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
- Preheat the oven to 400ºF or 200ºC.
- Cut the sweet potatoes lengthwise, pierce them with a fork and place them onto a lined baking sheet and bake for about 20-30 minutes or until they’re soft.
- Peel 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, fork, or an immersion blender to mash your sweet potatoes. Set aside.
- Preheat the oven to 350ºF or 180ºC.
- To make the pecan topping, just add all the ingredients to a bowl and mix until well combined.
- Add the mashed potatoes to a baking dish and top with the pecan topping. I used a 9 1/4 x 6 x 2 inch or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want.
- Bake the sweet potato casserole for about 30 minutes or until golden brown. Remove from the oven and serve immediately.
- Keep leftovers in a sealed container in the fridge for 4-5 days.
- 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