From the creamy filling to the crunchy topping, this vegan sweet potato casserole is a must for Thanksgiving dinner. It’s an easy, no-fuss recipe that can be prepared in advance. This version is also lighter than traditional sweet potato casserole, but it doesn’t sacrifice flavor or texture.
We even topped it off with a decadent sweet and salty pecan crumble topping. However, you can easily replace it with vegan marshmallows if your guests have nut allergies or aversions to pecans. Anything goes when it comes to this delicious autumn dish.
First, round up your ingredients. This recipe calls for 4 medium sweet potatoes, unsweetened non-dairy milk, vegan butter, vanilla extract, brown sugar or maple syrup, cinnamon, nutmeg, and salt. You’ll also need a large pot for boiling the sweet potatoes.
Wash the sweet potatoes and peel.
Cut each sweet potato into 1-inch cubes.
Bring a large pot of water to a boil. Add the sweet potatoes, making sure they are fully covered. Boil for 20 to 30 minutes or until tender. You should be able to easily pierce them with a fork.
While the sweet potatoes are boiling, prepare the pecan topping. You’ll need all-purpose flour (or gluten-free), pecans, brown sugar, vegan butter, and salt.
Add the pecans to a food processor. Pulse until crushed but still chunky.
Add the flour, brown sugar, vegan butter, and salt. Pulse 3 to 5 times until the ingredients are incorporated. Take care to avoid overpulsing! Otherwise, the topping will become less crumbly and more sticky.
Once the sweet potatoes are ready, pre-heat the oven to 350 degrees Fahrenheit. Drain the potatoes and transfer them to a large bowl. Mash with a large fork.
Add the non-dairy milk, vanilla extract, brown sugar or maple syrup, salt, cinnamon, and nutmeg. Mix well.
Add the sweet potato mixture onto a greased 9×13 casserole dish or deep pie dish. Add the pecan crumble, spreading it evenly across the top.
Bake for 25 to 30 minutes or until the topping is brown and the sweet potato is bubbling. Garnish with extra pecans, if you’d like.
This vegan sweet potato casserole can also be made ahead of time. Simply prepare the casserole in a dish, but don’t bake it in the oven. Place it in the refrigerator with air-tight cover. When you’re ready to treat your guests, pop it in the oven and serve. The casserole will keep in the refrigerator for about 5 days.
To reheat vegan sweet potato casserole that you’ve already baked, set the oven to 350 degrees. Heat the casserole for 15 to 20 minutes. For individual servings, use the microwave.
If you’re on “Team Marshmallow,” feel free to skip the pecan topping and use a layer of vegan marshmallows instead. The casserole is ready once the marshmallows are browned.
Tell us, do you prefer sweet potato casserole with a marshmallow or pecan topping? Share your thoughts in the comments, below!
Vegan Sweet Potato Casserole
Sweet Potato Filling
- Wash the sweet potatoes, peel, and cut into 1-inch cubes.
- Bring a large pot of water to a boil and add the sweet potatoes. Boil for 20 to 30 minutes or until tender.
- While the sweet potatoes are boiling, prepare the pecan crumble topping. Pulse the pecans in a food processor until crushed but still chunky. Add the flour, brown sugar, vegan butter, and salt. Pulse 3 to 5 times until combined.
- Once the sweet potatoes are ready, pre-heat the oven to 350 degrees Fahrenheit. Drain the sweet potatoes and mash. Add the non-dairy milk, brown sugar, vanilla, salt, cinnamon, nutmeg, and vegan butter. Mix well.
- Transfer the mixture to a greased 9×13 casserole dish or deep pie dish. Top with the pecan crumble topping, spreading it into an even layer. Bake for 25 to 30 minutes or until the sweet potato is bubbling and the pecan topping has browned. Garnish with pecans and serve warm.