Classic Vegan Sweet Potato Casserole

Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole. It’s just like you remember- creamy mashed sweet potato topped with a sweet and crunchy pecan crust. Make sure to add this fan-favorite to your holiday table!

This post was originally published on November 8, 2017.

We’ve come to one of my favorite dishes on the My Darling Vegan holiday tour.

Yep, you’ve figured it out. A rich and creamy Sweet Potato Casserole with a crunchy pecan topping, this classic dish is a must-have! Before we get into it, let’s do a quick recap of what we’ve covered so far on this holiday tour.

So far, there has been:

• Pumpkin Cheesecake
• Apple and Sage Hazelnut Stuffing
• Vegan Wellington
• Gingerbread Bundt Cake

I’ve got another week and a half of recipes coming your way, but before we get too ahead of ourselves, let’s give a little love to my friend, the sweet potato casserole.

Recipe Video

Ingredients & Substitutions

You don’t need much to make this delicious holiday side dish. Just 6 simple ingredients + spices that you can easily find at your local grocery store.

Here is everything you need.

Ingredient Notes

• Sweet Potatoes – Yams also work.
• Non-Dairy Milk – Any non-dairy milk will do. I recommend soy, cashew, or oat.
• Brown Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
• Vegan Butter – Use a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
• Pecans – Feel free to also use hazelnuts or walnuts. If you have a nut allergy, you can substitute the pecans for equal parts rolled oats.
• All-Purpose Flour – For a gluten-free alternative, use a 1:1 all-purpose flour(<<affiliate link). I’ve also had readers make the topping using almond or coconut flour.

Step-by-Step Instructions

Step One – Cook the Sweet Potatoes

Disclosure: This post may contain affiliate links.

To begin, peel, cube, and boil the sweet potatoes in a large pot of water until the potatoes are soft and can be easily pierced with a fork. The timing will vary depending on the size of your sweet potato but should take between 8 and 12 minutes.

Drain the water through a colander and transfer the potatoes to a large bowl.

Time Saving Tip: If you would like to save on time you can use sweet potato puree. You will need about 30 ounces of sweet potato puree for this recipe.

Step Two – Mash the Potatoes

Mash the potatoes until they are mostly puréed. Add the remaining ingredients and blend together until you have a uniform mash. Transfer the sweet potatoes to a casserole dish and set aside.

Pro Tip: This is most easily done with an immersion blender (<<affiliate link). If you don’t have an immersion blender, you can use a potato masher, wooden spoon, or food processor.

Step Three – Make the Pecan Topping

To make the pecan topping place the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running.

Pulse a few more times until the crust is fully hydrated. It should stick together when pressed between your fingers.

Evenly spread the pecan topping over the creamy sweet potatoes and bake for 20-25 minutes until the topping is golden brown and the potatoes are heated all the way through.

Serving and Storing

Serving – Let cool 10 minutes before serving. Serve as a part of your holiday table alongside Vegan Meatloaf and Stuffing.

Storing – Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

More Vegan Thanksgiving Recipes

• Vegan Parmesan Cauliflower Mashed “Potatoes”
• Apple and Hazelnut Stuffing
• Maple and Balsamic Brussels Sprouts
• Mushroom Lentil Loaf
• Classic Pumpkin Pie

Get all my vegan Thanksgiving recipes for more inspiration.

Vegan Sweet Potato Casserole

Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole topped with a sweet and crunchy pecan crust.

5 from 21 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 people

Calories: 271kcal

Author: Sarah McMinn

Ingredients

Sweet Potato Casserole

• 6 cups cubed sweet potatoes, about 3 large potatoes
• 1/2 cup non-dairy milk, I used soy
• 1/4 cup brown sugar
• 2 tbsp vegan butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Pecan Topping

• 3/4 cup pecans
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp vegan butter, melted

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F. 
• In a large saucepan, bring 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork. 
• Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with an immersion blender or a wooden spoon. Transfer to a 2-quart casserole dish and spread evenly.
• To make the pecan topping, place pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the crust is fully hydrated. The pecan topping should stick together when pressed between your fingers. If it is too dry, add one additional tablespoon of melted butter.
• Spread the pecan topping evenly over the sweet potato puree and bake for 20-30 minutes until topping is golden brown. Remove from heat and let cool 10 minutes before serving. 

Video

Notes

Serving and Storing – Let cool 10 minutes before serving. Serve as a part of your holiday table alongside Vegan Meatloaf and Thanksgiving Stuffing. Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.

Make in Advance – The best way to make this recipe in advance is to make the potatoes and crumb topping separate. Refrigerate the potatoes overnight and store the crumb topping in a tightly wrapped container at room temperature. When you are ready to bake, spread the crumb topping over the potatoes and bake.

Frequently Asked Questions

• Can I make this recipe gluten free? For sure! Just use a 1:1 all-purpose flour. I’ve also had readers make the topping using almond and coconut flour.  
• Can I use sweet potato puree?  Yes. If you would like to save on time you can use sweet potato puree. You will need about 30 ounces of sweet potato puree for this recipe.  
• Can I use something other than nuts for the topping? Yes! I’ve had readers substitute equal amount oats for the pecans with much success.

Nutrition

Calories: 271kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 419mg | Fiber: 4g | Sugar: 18g | Vitamin A: 14480IU | Vitamin C: 3.5mg | Calcium: 74mg | Iron: 1.3mg