This simple vegan sweet potato casserole is made with creamy mashed sweet potatoes topped with a crunchy oat and pecan crumble topping. It's delicious, healthy, and will quickly become a favorite tradition on your holiday table!
This recipe is naturally vegan, vegetarian, gluten-free and dairy free.
About This Recipe
This is a traditional sweet potato casserole made vegan. It's made with a creamy sweet potato filling that's sweetened with maple syrup and spices like nutmeg and cinnamon.
The crumble topping is the star of this recipe: it's crunchy, sweet, and a little nutty (made with pecans). This recipe has all the flavors of fall together in one delicious casserole.
Vegan Sweet Potato Casserole Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need & how to make it:
- 5 pounds sweet potatoes (about 4 - 5 large potatoes)
- ¼ cup vegan butter
- ½ cup dairy-free milk (I used oat milk)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ cup old fashioned rolled oats
- ½ cup roughly chopped pecans
- ¼ cup almond flour (or any flour)
- ¼ cup coconut sugar (or brown sugar)
- 4 tablespoons coconut oil (solid, not melted)
- Nuts: you could also use walnuts if you prefer. Or leave out the nuts and substitute with ½ cup more oats.
- Oats: old fashioned rolled oats work best for this recipe (don't use quick cook or steel cut oats)
- Coconut Oil: this should be solid and soft, not melted
- Milk: any dairy-free milk will work (oat, almond, coconut, etc.); I find that this recipe tastes best with creamier milks (we like oat milk best).
How to Make This Vegan Sweet Potato Casserole
Cook the potatoes: Bring a large pot of water to boil over high heat. Peel and cube the sweet potatoes into about 1” cubes. Add the potatoes to the pot and gently boil for 20 - 30 minutes, until cooked through.
Make the topping: While the potatoes cook, make the crumble topping. In a small mixing bowl, stir together the oats, pecans, flour, and coconut sugar (or brown sugar). Press the coconut oil into the oats with your fingers until there are small (pea-sized) lumps.
Mix the potatoes: Preheat the oven to 350°F. Grease a 9” x 13” baking dish. Drain the potatoes and then add them to a large mixing bowl. Add the dairy-free butter (could also use ghee if not vegan) and mash by hand or with an electric mixer until no lumps remain. Stir in the milk, syrup, vanilla, cinnamon, nutmeg and salt into the potatoes.
Assemble: Spread the sweet potato mixture into your greased baking dish. Sprinkle the crumble topping in an even layer on top.
Bake: Bake for 40 - 45 minutes, until the crumble topping is golden brown and the potatoes are heated through. Serve warm, optionally topped with another drizzle of maple syrup.
How to Store This Recipe
- In the fridge: store leftovers covered or in an airtight container for up to 4 - 5 days
Yes. Make the sweet potato filling, add it to your baking dish and then cover so that it's airtight. Make the crumble topping and store it separately. Store both in the fridge overnight. Once you're ready to cook, assemble your casserole and bake (it may take 5 - 10 minutes longer).
Bake it for 40 - 45 minutes, until the topping is golden brown and the potatoes are hot. The topping should be crunchy and fully browned.
Boil your potatoes until a fork inserted into one goes all the way through without resistance. The potatoes should be fully cooked through and tender. Depending on how large your potato chunks are, they may take longer or shorter to cook.