Easy Vegan Sweet Potato Casserole with Pecans
This Vegan Sweet Potato Casserole takes the classic Thanksgiving favorite and gives it a plant-based twist that's every bit as cozy and satisfying as the original. Creamy mashed sweet potatoes are blended with coconut milk, maple syrup, and warming spices, then topped with a crisp maple butter pecan crumble that tastes as festive as it sounds. Whether you're hosting a plant-based Thanksgiving or just looking for a dairy-free or egg-free alternative, this casserole is one of those dishes everyone goes back for seconds of.
Sweet potato casserole is one of those nostalgic dishes that always brings a sense of comfort to the holiday table. It's creamy, sweet, and just the right amount of cozy and indulgent. This vegan version skips the eggs and dairy but keeps all the rich flavor and texture.
Coconut milk adds creaminess, maple syrup enhances the natural sweetness of the sweet potatoes, and the buttery pecan topping bakes into a golden, crunchy crust. It's an easy, make-ahead-friendly side that pairs beautifully with everything from Vegetarian Meatloaf to Brown Butter Vegetarian Herb Stuffing, Easy 5-Ingredient Oven Roasted Acorn Squash, Baked Apples and Pears with Thyme and Maple, Mashed Potatoes with Mushroom Gravy, or Roasted Pumpkin Wedges.
If you're looking for more holiday menu inspiration, check out my full roundup of Vegetarian Thanksgiving Recipes and 14 Crowd-Pleasing Vegetarian Main Dishes for Thanksgiving.
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Ingredients
The base of this casserole starts with sweet potatoes. Once they're cut into cubes and boiled in water, they're mashed with full-fat coconut milk for richness, though any unsweetened non-dairy milk will work if you prefer. A touch of brown sugar and maple syrup bring caramelized sweetness, while vegan buttery spread, vanilla, and ground cinnamon and nutmeg balance everything with warmth and depth.
For the topping, pecans are pulsed with flour, brown sugar, vegan butter, maple syrup, and a pinch of cinnamon and nutmeg. When baked, this mixture forms a crunchy, golden crust that contrasts beautifully with the creamy sweet potatoes underneath.
Instructions
Boil the cubed sweet potatoes until they are soft. You should be able to easily pierce them with a fork.
Drain the sweet potatoes and combine with coconut milk, brown sugar, maple syrup, vegan butter, vanilla, and spices. Mash until smooth and transfer to a baking dish.
Add pecans, flour, brown sugar, maple syrup, vegan butter, and spices to a food processor and pulse until evenly mixed. The mixture should stick together when you press it between your fingers.
Spread the pecan mixture on top of the mashed sweet potatoes and bake uncovered in a 350º Fahrenheit oven for 40 minutes. Let the casserole cool for about 10 minutes before serving.
Hint: Canned coconut milk often separates into solid cream at the top with liquid underneath. You can fix this by shaking the can or stirring the contents before using.
Substitutions
- Coconut milk: Full-fat coconut milk makes the casserole extra creamy, but you can use oat, cashew, or soy milk instead. Opt for higher-fat options when possible for creamy texture.
- Buttery spread: - Any vegan buttery spread or coconut oil works well. Vegan butter gives the most traditional flavor. If you don't need the recipe to be vegan, you can also use regular butter.
- Flour - For a gluten-free version, use 1:1 gluten-free flour blend. Whole wheat flour can also be swapped in for a whole-grain version.
- Nut-free - Omit the pecans and replace with rolled oats and shredded coconut for a crunchy topping without nuts.
- Easy prep - Use canned sweet potato puree instead of boiling and mashing fresh sweet potatoes.
Variations
- Topping - Use walnuts or hazelnuts instead of pecans.
- Pumpkin - Used canned pumpkin puree instead of boiling and mashing fresh sweet potatoes.
Making Ahead, Storage, and Reheating
This casserole is ideal for making ahead during busy holiday prep. Prepare the mashed sweet potatoes and spread them into your baking dish, then cover and refrigerate (without the pecan topping) for up to two days. On the day of serving, bring the dish to room temperature, prepare the pecan topping, and bake as directed.
Leftovers will keep well for up to five days in the refrigerator. To reheat, cover the baking dish with foil to prevent the topping from over-browning and warm in a 300ºF oven for about 15 minutes, or until heated through. You can also microwave individual portions, though the topping will soften slightly.
Freezing
You can also freeze sweet potato casserole without the pecan topping. Store in a freezer-safe bag or airtight container and freeze for up to six months. Thaw overnight in the refrigerator. To reheat, transfer the mashed sweet potatoes to a baking dish, add the pecan topping, and bake according to the recipe instructions.
Top Tip
To save on time, you can prepare the pecan topping while the sweet potatoes are boiling.
Frequently Asked Questions (FAQ)
Traditional sweet potato casserole often contains eggs, butter, and milk or cream, so it is not vegan or dairy-free. You can easily substitute plant-based alternatives to make a vegan version of this dish.
You don't need eggs at all for this vegan sweet potato casserole recipe. The mashed sweet potatoes and vegan butter naturally hold the filling together, while the coconut milk adds enough moisture and richness for a creamy texture.
Vegan buttery spreads are the best alternative for a classic flavor, but coconut oil also works.
Freeze sweet potato casserole without the pecan topping. Store the prepared mashed sweet potatoes in a freezer-safe bag or airtight container and freeze for up to six months. Thaw them in the refrigerator overnight. On the day of serving, transfer the mashed sweet potatoes to a baking dish, add the pecan topping, and bake according to the recipe.
Cover the baking dish with foil (this prevents the pecan topping from burning) and reheat in a 300 degree Fahrenheit oven for 15 minutes, or until warmed through. You can also reheat leftovers in the microwave, but the pecan topping won't be as crunchy.
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📖 Recipe
Easy Vegan Sweet Potato Casserole with Pecans
Equipment
- Large pot
- 2 quart baking dish such as an 8x8x2-inch baking dish
- Food processor or mini processor
- Oven
Ingredients
For the sweet potatoes:
- 6 cups peeled and cubed sweet potatoes (about 3 large or 4 medium)
- ½ cup full fat canned coconut milk or dairy-free milk alternative (see note)
- 2 tablespoons packed brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons vegan buttery spread
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
For the pecan topping:
- 1 cup pecan halves
- ½ cup all purpose flour (see note)
- ¼ cup packed brown sugar
- ¼ cup vegan buttery spread softened (see note)
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Prepare the mashed sweet potatoes:
- Preheat the oven to 350 degrees Fahrenheit.
- Add cubed sweet potatoes to a large pot and cover with water. Bring to a boil and cook for 10 minutes, or until the sweet potatoes are soft. You should be able to easily pierce them with a fork. Drain and remove from heat.
- Add coconut milk, brown sugar, maple syrup, vegan buttery spread, vanilla, cinnamon, nutmeg, and salt.
- Use a potato masher to mash until the sweet potato mixture is smooth. (You can also puree the mixture in a food processor if preferred.)
- Transfer the mashed sweet potato mixture to a 2-quart (8x8x2-inch) baking dish and set aside.
Prepare the pecan topping:
- Add pecans, flour, brown sugar, vegan buttery spread, maple syrup, cinnamon, nutmeg, and salt to a food processor container.
- Pulse 5-10 times, or until evenly mixed. The mixture should stick together when pressed between your fingers.
- Spread the pecan mixture over the mashed sweet potatoes in the baking dish.
Bake the casserole:
- Transfer the baking dish to the oven and bake for 40 minutes, or until the casserole is warmed through and the pecan topping is golden brown.
- Remove the baking dish from the oven and cool for 10 minutes before serving. The topping will get crunchier as it cools.
