Square photo of a vegan sweet potato casserole

Vegan Sweet Potato Casserole

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 1 hour
  • Total: 1 hour 10 mins
  • 4-6 1x
  • Side Dish
  • American
  • Vegan

Servings 4-6 1x

Scale Tap or hover over number to scale servings

Vegan sweet potato casserole, covered with a pecan topping. It’s the perfect side for Thanksgiving and Christmas recipes, and it’s so delicious!


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


  1. Preheat the oven to 400ºF or 200ºC.
  2. Cut the sweet potatoes lengthwise, pierce them with a fork, place them onto a lined baking sheet and bake for about 20-30 minutes or until they’re soft.
  3. Peel the 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, a fork, or an immersion blender to mash your sweet potatoes. Set aside.
  4. Preheat the oven to 350ºF or 180ºC (or don’t turn it off).
  5. To make the pecan topping, simply add all the ingredients to a bowl and mix until well combined.
  6. Add the mashed potatoes to a baking dish and top with the pecan topping. I used an 8×8 inch (20×20 cm) baking dish, but you can use any other rectangular or square dish.
  7. Bake the sweet potato casserole for about 30 minutes or until golden brown.
  8. Remove from the oven and serve immediately with some vegan meatloaf, vegan stuffing, and vegan mashed potatoes with vegan gravy
  9. Keep the leftovers in a sealed container in the fridge for 4-5 days.


  • Some people boil or steam the sweet potatoes, but I think they taste much better when 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 already sweet, I don’t usually add much sweetener, just a little bit of maple syrup. I suggest you 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 instead (or any other type of oil) to make the pecan topping.
  • Feel free to use any other type of liquid if you don’t consume oil, or just omit it.
  • It’s important to use unsweetened plant milk. Although I used soy milk, this recipe will also work with any other kind of plant milk, such as oat milk or cashew milk.
  • I really believe pecans are the best nut you can use to make this casserole. However, walnuts and other nuts are also a good choice.


  • 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