Vegan Sweet Potato Casserole with Pecan Crumble

This vegan sweet potato casserole is the perfect combination of creamy, crunchy, sweet, and salty. Your guests will love this decadent holiday side dish!


sweet potatoes unsweetened    non-dairy milk vanilla extract cinnamon nutmeg

©Kirsten Nunez

flour pecans brown sugar salt vegan butter

Step 1:

Wash the sweet potatoes, peel, and cut into 1-inch cubes. 

©Kirsten Nunez


Bring a large pot of water to a boil and add the sweet potatoes. Boil for 20 to 30 minutes or until tender.

Step 2:

©Kirsten Nunez

Prepare the topping by pulsing 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.

Step 3:

©Kirsten Nunez

Once the sweet potatoes are ready, drain the sweet potatoes and mash. Add the non-dairy milk, brown sugar, vanilla, salt, cinnamon, nutmeg, and vegan butter. Mix well.

Step 4:

©Kirsten Nunez

Swipe up to learn more!