Easy Vegan Sweet Potato Casserole with Pecans

Thanksgiving sweet potato casserole with pecan crumble.

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Easy Vegan Sweet Potato Casserole with Pecans

A plant-based version of the classic Thanksgiving side dish, this Vegan Sweet Potato Casserole with Pecans features creamy mashed sweet potatoes made with coconut milk and crunchy maple pecan topping. This recipe is dairy-free, egg-free, and easy to make gluten-free, so it's a comforting and crowd-pleasing addition to any holiday table.

Course Side Dish

Cuisine American, dairy-free, Holiday, Thanksgiving, vegan, vegetarian

Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings people

Calories 365kcal

Author Stephanie McKercher, RDN

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

US Customary - Metric

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.

Notes

Coconut milk note: Substitute any plain, unsweetened dairy-free milk substitute. I suggest full fat oat milk as a substitute.

Flour note: Substitute whole wheat flour or 1:1 gluten-free flour if desired.

Gluten-free option: Use 1:1 gluten-free flour instead of all purpose flour.

Making ahead: Prepare the mashed sweet potatoes and add them to the baking dish without the pecan topping. Cover and store in the refrigerator for up to 2 days.

On the day of, allow the mashed sweet potatoes to come to room temperature for 30-60 minutes. While you're waiting, prepare the pecan topping.

Then, spread the pecan topping over the mashed sweet potatoes and bake according to the instructions.

Storage: Cover and store leftovers in the refrigerator for up to five days.

Reheating: To reheat leftovers, cover the baking dish with foil (this prevents the pecan topping from burning) and bake in a 300 degree Fahrenheit oven for 15 minutes, or until warmed through. You can also reheat in the microwave, but the pecan topping won’t be as crunchy.

Nutrition facts are estimates only and based on a serving size of ⅛ of the casserole.

Nutrition