With the holidays coming up you have to try this vegan sweet potato This vegan sweet potato casserole is comfort food at its best! Rich, creamy sweet potatoes tossed with brown sugar and cinnamon, and layered with a crunchy pecan topping. Perfect for the holidays!
While this is a must-have for the holidays, this casserole is great to make year-round. I love incorporating sweet potatoes into our daily diet.
This vegan sweet potato casserole recipe is…
- vegan
- Gluten free
- vegetarian
- No dairy
And if you’re here preparing your holiday menu, don’t forget to check out our new vegan Thanksgiving and vegan Christmas cookbooks!
How to make this vegan sweet potato casserole recipe
Below are the complete steps on how to make this vegan sweet potato casserole. Here’s a quick tour of how it’s done.
- Start by preheating the oven and preparing the baking dish.
- Then you will grind the cooked sweet potatoes and add the rest of the ingredients and mix until it is creamy.
- Next, you will add the topping ingredients in a bowl.
- Sprinkle over sweet potatoes, then bake until golden brown and bubbly.
- Serve warm and enjoy.
Useful tips for making a sweet potato casserole
Preparation in advance
You’ll find that you can prepare the sweet potatoes ahead of time to speed up the prep work if you like. You can peel and dice the potatoes and cook them in water until tender. Or you can bake whole sweet potatoes until tender.
Creamy texture
We love sweet potatoes to have a creamy texture. Grinding it completely will give you a super nice and creamy texture. You can leave larger pieces to add texture to the casserole.
Variations on the sweet potato casserole
Stronger coconut flavor
If you want to help amplify the coconut flavor in the casserole, you can add ¼ cup of shredded coconut to the topping. This will add another layer of flavor to the casserole.
dried fruit
Feel free to swap pecans for walnuts if you like. It will change the flavor a bit without taking too much away.
Non-dairy milk
If you don’t have or use almond milk, you can substitute coconut milk, cashew milk, or another plant-based dairy alternative.
Sweet potato casserole Frequently asked questions
Are canned yams and sweet potatoes the same thing?
Depending on where you live, you can buy yams and sweet potatoes. They are very similar to each other, but some offer a whiter flesh compared to an orange flesh of the potatoes.
Can a sweet potato casserole be made ahead and frozen?
You can actually make and freeze your casserole if you like. Just prepare the casserole and refrigerate or freeze until you’re ready to bake the casserole. If you freeze it, put it in a cold oven and start baking.
How to store leftovers?
Store any leftovers in the fridge for 3-5 days. You can reheat the pan in the microwave or even in the oven if you like.
More vegan recipes
If you love this vegan sweet potato casserole, be sure to check out these other delicious ideas:
And for the easiest holiday yet, don’t forget to check out my Complete Vegan Thanksgiving Cookbook!
Vegan sweet potato casserole
This vegan sweet potato casserole is comfort food at its best! Rich, creamy sweet potatoes tossed with brown sugar and cinnamon, and layered with a crunchy pecan topping. Perfect for the holidays!
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Rations: 8 rations
Calories: 373kcal
Ingredients
For the sweet potato:
- 4 cups cooked sweet potato puree about 2-2 ½ pounds of raw sweet potatoes
- ½ cup almond milk
- ½ cup Brown sugar
- ¼ cup coconut oil undone
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
For coverage:
- 1 cup chopped pecans
- ½ cup flour
- ⅓ cup Brown sugar
- 1 teaspoon cinnamon
- 3 spoonfuls coconut oil undone
Instructions
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Preheat oven to 400F, grease a 2 qt baking dish and set aside
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Combine the cooked potatoes, almond milk, brown sugar, coconut oil, cinnamon, vanilla and salt until smooth and slightly fluffy, pour into the prepared baking dish and beat until it is soft and slightly fluffy, pour them into the prepared baking dish.
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Stir in the chopped pecans, flour, brown sugar and cinnamon.
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Then mix in the melted coconut oil until the mixture looks like wet sand.
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Spread the sweet potato mixture evenly in the prepared pan.
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Sprinkle the topping over the sweet potato mixture.
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Bake until the topping is golden brown and the filling is bubbling
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Serve hot
notes
- This is so creamy and tasty – you wouldn’t know it’s vegan!
- You can amp up the coconut flavor in this by using coconut milk and adding ¼ cup of shredded coconut to the topping.
- It’s much easier to prepare the potatoes ahead of time, but if you’re making them all at once, you’ll need 6-8 medium sweet potatoes, peeled and diced. Boil until tender, then mash with a fork (remaining lumps will break up when you whisk in the milk to make the filling)
nutrition
Calories: 373kcal | Carbohydrates: 45g | Protein: 3g | Fat: 22g | Saturated fat: 11g | Polyunsaturated fats: 3g | Monounsaturated fats: 6g | Sodium: 209mg | Potassium: 323mg | Fiber: 4g | Sugar: 26g | Vitamin A: 9444UI | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg