Relive a classic with this vegan sweet potato casserole. Creamy sweet potatoes paired with a sweet, crunchy pecan topping make it a perfect Thanksgiving side!
The velvety sweet potato base is wholesome and decadent, while the pecan topping—with golden pecans, brown sugar, and vegan butter—adds a sweet, crunchy contrast.
Whether you're a vegan or simply looking for a delightful side dish, this recipe is the answer. It's a year-round comfort food, perfect for any occasion, and a Thanksgiving table tradition.
Looking for amazing vegan Thanksgiving recipes? Try my vegan gravy, vegan mashed potatoes, vegan green bean casserole, vegan stuffing, and vegan mac and cheese for a feast everyone will love!
Ingredients for vegan sweet potato casserole
For the sweet potatoes
For the pecan topping
- Sweet potatoes: Any kind works, like purple sweet potatoes or yams—use your favorite!
- Unsweetened non-dairy milk: I like soy milk, but almond milk, oat milk, or coconut milk are great too. Just make sure it’s unsweetened.
- Brown sugar: You can use granulated, coconut, or cane sugar instead, or try maple syrup or agave for something different.
- Vegan butter: It’s the best for flavor and texture, but coconut oil works in a pinch.
- Pecans: Swap them for almonds, walnuts, or even sunflower or pumpkin seeds if you avoid nuts.
- All-purpose flour: Go for a gluten-free blend, almond, or oat flour if needed, or stick to regular flour.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan sweet potato casserole
Step 1: Preheat your oven to 350°F (180°C) and grease a 9x13-inch (23x33 cm) baking dish with vegan butter or cooking spray.
Step 2: Boil the sweet potatoes in a large pot with enough water to cover them. Cook for 10-15 minutes, or until they're soft enough to mash, then drain and transfer to a large bowl.
Step 3: Mash the sweet potatoes with the milk, brown sugar, vegan butter, vanilla, cinnamon, and salt until smooth and creamy.
Step 4: Spread the mashed sweet potatoes into the greased dish, smoothing it out with a spoon or spatula.
Step 5: In another bowl, mix the topping ingredients well, then sprinkle the mixture evenly over the sweet potatoes.
Step 6: Bake for 25-35 minutes, or until the topping is crispy and golden. Serve warm and enjoy!
Frequently asked questions
It lasts 3-5 days in the fridge when stored in an airtight container. Let it cool to room temperature before sealing and refrigerating.
Yes, you can freeze it for up to 3 months. Cool completely, wrap tightly, and store in an airtight container or freezer bag. Thaw in the fridge and reheat in the oven.
From the fridge: Preheat the oven to 350°F (180°C). Cover the casserole with foil and bake for 20-30 minutes until heated through. Check the center to ensure it's hot.
From frozen: Thaw in the fridge overnight. Preheat the oven to 350°F (180°C), cover with foil if needed, and bake for 20-30 minutes until warmed through. Check the center before serving.
Yes! Assemble the casserole, cover it, and refrigerate for up to 24 hours. When ready, bake as directed for an easy, stress-free meal.
More vegan Thanksgiving recipes
Vegan Sweet Potato Casserole
Ingredients
For the sweet potatoes:
- 3 pounds sweet potatoes, peeled and cut into cubes
- ½ cup unsweetened non-dairy milk, I used soy milk
- ½ cup brown sugar
- ¼ cup vegan butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the pecan topping:
- 1 cup pecans, chopped
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ cup vegan butter, melted
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking dish with vegan butter or cooking spray. Set aside.
- Add the sweet potatoes to a large pot, cover them with cold water, and bring to a boil. Boil for 10-15 minutes or until fork-tender, then drain and return to the pot or a large bowl.
- Add the milk, brown sugar, vegan butter, vanilla extract, cinnamon, and salt. Mash the mixture using a potato masher or a fork until well combined.
- Spread the sweet potato mixture evenly in the prepared dish, smoothing it out with a spatula.
- Combine all the topping ingredients in a bowl, stirring until well mixed. Then evenly distribute the topping over the sweet potato filling.
- Bake for 25-35 minutes or until the topping turns golden brown.
Notes
- Keep it fresh in the fridge for 3-5 days by storing it in an airtight container once it has cooled.
- For longer storage, freeze it for up to 3 months, tightly wrapped and in an airtight container or freezer bag. Thaw in the fridge overnight before reheating.
- When ready to enjoy, reheat in the oven at 350°F (180°C) for 20-30 minutes, covering it with foil for the best results.
Christina Learned says
This was a big it at my Xmas party at work today! Gone in seconds! No one knew it was vegan either as I'm the only vegan there! Thanks for this recipe as it was so delicious and now I have to give everyone the recipe😊
Iosune says
Hi Christina! I'm SO happy to hear that 🙂 So glad you guys enjoyed it!