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–+ servings
Vegan sweet potato casserole in a baking dish with a spoon.

Vegan Sweet Potato Casserole

Keri Bevan
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 390 kcal

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.

Notes

⏰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.

Nutrition

Calories: 390kcalCarbohydrates: 43gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 242mgPotassium: 688mgFiber: 7gSugar: 12gVitamin A: 24055IUVitamin C: 4mgCalcium: 82mgIron: 2mg
Keyword vegan sweet potato casserole
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