Craving cozy? This vegan sweet potato casserole wraps you in a warm hug of autumn flavors. And, it's just as happy as a side for your midweek meal as it on your holiday table.
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Sweet potatoes are the unsung heroes of the vegetable world. Their vibrant orange hue is more than just eye-catching—these tubers are packed with vitamins, minerals, and fiber, making them a year-round superfood that deserves a regular spot on your plate.
You can use sweet potatoes in so many ways. They're great in comforting soups like my sweet potato soup. You can also make them into velvety mashed sweet potatoes that rival any traditional mash. Got a sweet tooth? A slice of sweet potato pie can satisfy those cravings while sneaking in some extra nutrients.
The traditional sweet potato casserole often comes topped with marshmallows. It's a classic, sure, but let's be honest – it's more of a dessert than a side dish. That's where my vegan sweet potato casserole with maple pecan topping comes in. This isn't your grandma's casserole. I've given it a healthy, sophisticated makeover that'll have everyone at the table asking for seconds.
Instead of marshmallows, we're topping our casserole with a crunchy, gluten-free maple pecan mixture. This nutty, slightly sweet topping perfectly complements the creamy mashed sweet potatoes underneath. It adds a delightful texture contrast and a complex flavor that elevates this side dish from merely good to absolutely sublime.
But don't worry – even though we've made it healthier, we haven't sacrificed any of the comfort or indulgence you crave in a holiday dish. This casserole is still creamy, sweet, and utterly satisfying. It just happens to be vegan, gluten-free, and packed with nutrients too.
👨🍳How To Make Vegan Sweet Potato Casserole
Step 1
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Boil the cubed sweet potatoes in a large pot for about 20-25 minutes until tender. Drain and mash them until smooth.
Step 2
In a mixing bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and sea salt. Mix until well combined and creamy.
Step 3
Spread the sweet potato mixture evenly into the greased baking dish.
Step 4
- In a separate bowl, mix the chopped pecans, almond flour, melted coconut oil, maple syrup, cinnamon, and sea salt. Stir until everything is well coated.
- Evenly sprinkle the pecan mixture over the top of the sweet potato layer.
- Bake for 25-30 minutes, until the topping is golden and the sweet potato layer is heated through.
- Let the casserole cool slightly before serving.
Serving Suggestions
- Vegan Lentil Meatloaf: Try this hearty vegan meatloaf made with lentils, oats, and vegetables. It's seasoned with garlic, thyme, and tomato paste, then topped with a tangy tomato glaze before baking.
- Vegan Mushroom Wellington: This elegant main dish features a mixture of mushrooms all wrapped in flaky puff pastry.
- Roasted Brussels Sprouts with Balsamic Glaze: These crispy roasted Brussels sprouts are drizzled with a tangy balsamic glaze.
- Maple Roasted Carrots: Save room in the oven, and use your air fryer to make these holiday worthy baby carrots.
⏰Make Ahead Instructions
Prepare the sweet potato base and pecan topping separately up to 2 days in advance. Store the mashed sweet potatoes in an airtight container in the fridge, and keep the pecan topping in a separate container at room temperature.
Assemble the casserole just before baking. Spread the sweet potato mixture into a greased baking dish, add the pecan topping, and bake as directed (25-30 minutes).
❄️Storage Instructions
Refrigerator
Once the casserole has cooled completely, cover it tightly with foil or transfer it to an airtight container. Store it in the refrigerator for up to 4-5 days.
Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through. Cover with foil to prevent the topping from burning, then uncover for the last 5 minutes to crisp up the pecans.
Freezer
If you want to freeze the casserole, first let it cool completely. Wrap the dish tightly in plastic wrap, then cover it with foil, or transfer it to a freezer-safe container. It will keep in the freezer for up to 2-3 months.
When you're ready to it, thaw the casserole in the fridge overnight, then reheat in the oven at 350°F for about 30-35 minutes, following the same instructions for keeping the pecan topping crisp. You can also reheat individual portions in the microwave.
serve me with..
Vegan Meatloaf
Go for two classic comfort foods at once. Pair my sweet potato casserole with this classic vegan meatloaf that contains no nuts!
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📖 Recipe
Vegan Sweet Potato Casserole
Ingredients
For The Vegan Sweet Potato Casserole
- 6 large sweet potatoes peeled and cubed
- ¾ cup coconut milk or other plant-based milk
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil melted
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
For The Pecan Topping
- 1 cup pecans roughly chopped
- ¼ cup almond flour or oat flour
- 2 tablespoons coconut oil melted
- ½ teaspoon cinnamon
- pinch sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Boil the cubed sweet potatoes in a large pot for about 20-25 minutes until tender. Drain and mash them until smooth.
- In a mixing bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and sea salt. Mix until well combined and creamy.
- Spread the sweet potato mixture evenly into the greased baking dish.
- In a separate bowl, mix the chopped pecans, almond flour, melted coconut oil, maple syrup, cinnamon, and sea salt. Stir until everything is well coated.
- Evenly sprinkle the pecan mixture over the top of the sweet potato layer.
- Bake for 25-30 minutes, until the topping is golden and the sweet potato layer is heated through.
- Let the casserole cool slightly before serving.
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