Get ready to relive a classic with this Vegan Sweet Potato Casserole. Creamy sweet potatoes, topped with that familiar sweet and crunchy pecan topping. It's the perfect Thanksgiving side dish!
The velvety sweet potato base is decadently wholesome, and the pecan topping, with golden-baked pecans, brown sugar, and vegan butter, creates a delightful, sweet, and crunchy contrast.
Whether you're a vegan or simply looking for a delightful side dish, this recipe is the answer. It's a year-round comfort food, perfect for any occasion, and a Thanksgiving table tradition.
Looking for the best vegan Thanksgiving recipes? Check out my Vegan Mac and Cheese, Vegan Mashed Potatoes, Vegan Cornbread, and Vegan Stuffing for a delicious feast!
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🌟 Why you'll love this recipe
- Irresistible Flavor: When the creamy sweet potatoes meet that sweet, crunchy pecan topping, your taste buds are in for a treat!
- Versatile: This recipe is not just for Thanksgiving, it's a year-round comfort food that can be enjoyed on various occasions.
- Easy Preparation: With straightforward instructions, you can whip up this delightful dish without any culinary expertise.
- Plant-Based Goodness: It's a vegan-friendly recipe, making it suitable for a wide range of dietary preferences.
- Healthier Take on Tradition: While it's a classic side dish, this version with plant-based ingredients offers a healthier twist on the traditional sweet potato casserole.
🧾 Ingredient notes
For the sweet potato casserole:
For the pecan topping:
Sweet Potatoes: You can use different types of sweet potatoes, such as purple sweet potatoes or yams.
Unsweetened Non-Dairy Milk: I've used Soy Milk, which is my favorite choice, but you can use other types of non-dairy milk as well. Almond Milk, Oat Milk, and Coconut Milk are popular alternatives.
Make sure it's unsweetened to maintain the flavor balance.
Brown Sugar: You can substitute brown sugar with alternatives like granulated, coconut, or cane sugar for a similar sweetness.
Additionally, you can use liquid sweeteners like maple syrup or agave syrup for a different taste twist.
Vegan Butter: The best option is to use vegan butter for the closest texture and flavor match to the classic recipe. If vegan butter is unavailable, you can use coconut oil as a substitute.
Pecans: Feel free to replace them with alternatives like almonds, walnuts, hazelnuts, or macadamia nuts to achieve a similar nutty flavor and crunch.
If you can't eat nuts, consider using seeds like sunflower seeds or pumpkin seeds as a suitable alternative.
All-Purpose Flour: It can be replaced with alternatives like almond flour, coconut flour, oat flour, or a Gluten-Free Flour Blend for a gluten-free version of this recipe.
Spelt flour or whole wheat flour are also good alternatives, but they're not gluten-free.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Maple-Glazed Sweet Potato Casserole: Replace brown sugar with pure maple syrup and top with 1 cup (120 grams) of crushed pecans and ½ cup (60 grams) of oats.
- Savory Herb Sweet Potato Casserole: Omit brown sugar, add 1 tablespoon each of fresh rosemary, thyme, and sage to the sweet potato base, and replace the pecan topping with ½ cup (60 grams) breadcrumbs and a drizzle of olive oil.
- Coconut-Curry Sweet Potato Casserole: Add ½ cup (120 milliliters) of Coconut Milk and 2 teaspoons of Curry Powder to the sweet potato mixture. Top with ½ cup (30 grams) shredded coconut and ½ cup (30 grams) cashews.
- Mexican-Inspired Sweet Potato Casserole: Add 1 tablespoon of diced green chilies, ½ cup (100 grams) black beans, and ½ cup (100 grams) corn to the sweet potato base. Top with ½ cup (60 grams) crushed tortilla chips and a sprinkle of vegan cheese instead of pecans.
- Citrus-Infused Sweet Potato Casserole: Add 1 teaspoon of orange or lemon zest to the base and top with ½ cup (30 grams) toasted coconut flakes instead of pecans.
🔪 Instructions
Step 1. 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.
Step 2. 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.
Step 3. Add the milk, brown sugar, vegan butter, vanilla extract, cinnamon, and salt. Mash the mixture using a potato masher or a fork until well combined.
Step 4. Spread the sweet potato mixture evenly in the prepared dish, smoothing it out with a spatula.
Step 5. Combine all the topping ingredients in a bowl, stirring until well mixed. Then evenly distribute the topping over the sweet potato filling.
Step 6. Bake for 25-35 minutes or until the topping turns golden brown.
💭 Expert tips
- Don't Overmix: When combining the sweet potato mixture with the ingredients, avoid overmixing to prevent a gummy texture. Mix just until everything is well combined.
- Adjust Sweetness: Taste the sweet potato mixture before baking and adjust the amount of sugar to your personal preference. Some prefer a sweeter touch than others.
- Control Thickness: If you prefer a thicker layer of topping, don't hesitate to double the quantity. Ensure the topping is evenly distributed for a crispy covering in every bite.
- Serve Hot: This casserole is at its best when served fresh and hot from the oven. To keep it warm for longer, cover it with foil and place it in a low-heat oven until ready to serve.
- Prep Sweet Potatoes in Advance: You can cook and mash the sweet potatoes a day ahead to save time on the day of preparation. This also allows the flavors to meld better.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 5 days when stored properly in an airtight container.
To maximize freshness and prevent it from drying out, make sure it's tightly sealed and kept in the refrigerator as soon as it has cooled down to room temperature.
If you have any doubts about its freshness or quality, it's best to use your judgment or perform a smell and visual check before consuming.
Yes, you can freeze it for up to 3 months. Ensure it's fully cooled, wrap it tightly, label it with the date, and store it in an airtight container or freezer bag.
When you're ready to enjoy it, thaw in the fridge and reheat in the oven for the best results.
Absolutely! You can totally prep your vegan sweet potato casserole in advance. Just assemble it, cover it up well, and pop it in the fridge for up to 24 hours.
When it's time to dig in, throw it in the oven as your recipe suggests, and you're good to go.
It's a great time-saver for those busy days or when you want to chill before serving up a tasty dish.
Here's how to reheat your casserole, whether it's stored in the fridge or frozen:
If it's in the fridge: To reheat from the fridge, preheat your oven to 350°F (180°C). Cover the casserole with foil if it's not already covered, and bake for 20-30 minutes until it's heated through.
Check the center with a fork or knife to ensure it's hot and ready to serve.
If it's frozen: For reheating from frozen, thaw your casserole in the refrigerator for a few hours or overnight. Preheat your oven to 350°F (180°C).
If it's not covered, use foil to cover it. Then, bake for 20-30 minutes until it's heated through. Check the center with a fork or knife to ensure it's hot and ready to enjoy!
Sure thing! You can totally make this vegan sweet potato casserole gluten-free. Just swap regular flour with a Gluten-Free Flour Blend.
Keep an eye on ingredient labels too, to make sure everything you use is gluten-free.
If you're tossing in oats, go for the certified gluten-free kind to be safe. That way, everyone can dig into your delicious casserole, no matter their gluten preferences.
🍽 Other delicious vegan Thanksgiving recipes
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📖 Recipe
Vegan Sweet Potato Casserole
Ingredients
For the sweet potato casserole:
- 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 the mixture using a potato masher or a fork until well combined.
- Spread the sweet potato mixture evenly in the prepared dish, smoothing it out with a spatula.
- Combine all the topping ingredients in a bowl, stirring until well mixed. Then evenly distribute the topping over the sweet potato filling.
- Bake for 25-35 minutes or until the topping turns golden brown.
Notes
- Don't Overmix: When combining the sweet potato mixture with the ingredients, avoid overmixing to prevent a gummy texture. Mix just until everything is well combined.
- Adjust Sweetness: Taste the sweet potato mixture before baking and adjust the amount of sugar to your personal preference. Some prefer a sweeter touch than others.
- Control Thickness: If you prefer a thicker layer of topping, don't hesitate to double the quantity. Ensure the topping is evenly distributed for a crispy covering in every bite.
- Serve Hot: This casserole is at its best when served fresh and hot from the oven. To keep it warm for longer, cover it with foil and place it in a low-heat oven until ready to serve.
- Prep Sweet Potatoes in Advance: You can cook and mash the sweet potatoes a day ahead to save time on the day of preparation. This also allows the flavors to meld better.
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!