Vegan Sweet Potato Casserole

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 1x
  • Category: Sides dish
  • Cuisine: Vegan, American

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
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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 and place them onto a lined baking sheet and bake for about 20-30 minutes or until they’re soft.
  3. Peel sweet potatoes and add them to a large mixing bowl with the rest of the ingredients (milk, syrup, oil, salt, pepper and cinnamon). Use a potato masher, fork or an immersion blender to mash your sweet potatoes. Set aside.
  4. Preheat the oven to 350ºF or 180ºC.
  5. To make the pecan topping, just 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 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.
  7. Bake the sweet potato casserole for about 30 minutes or until golden brown. Remove from the oven and serve immediately.
  8. 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