Vegan Sweet Potato Casserole

5 from 2 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 468kcal

Author: Iosune Robles

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

US Customary - Metric

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.

Nutrition