Vegan Sweet Potato Casserole
This is hands-down the best vegan sweet potato casserole you’ll ever try! It’s rich, creamy, and topped with a crunchy pecan streusel, creating a mouthwatering blend of textures and flavors. This egg and dairy-free version of an age-old favorite is just as comforting with a lighter, healthier spin. You may never go back to the original!
🧡 Why you’ll love this recipe
- Dessert for dinner: Even with the natural sweetness of the sweet potatoes and the streusel topping, this vegan sweet potato casserole fits right in with other savory Thanksgiving sides.
- Dairy-free: Coconut milk and vegan butter give the casserole a lusciously creamy texture. Whether you’re vegan or have dairy allergies, it’s great for everyone!
- Simple to make: You’ll be surprised at how easy this recipe is to put together! Just blend and top, then bake until golden for a show-stopping holiday dish.
- Versatile serving options: You can serve vegan sweet potato casserole during the holidays, but it also makes a delicious addition to a regular Sunday dinner!
If you love this vegan sweet potato casserole, you should check out our other holiday sides like red skin mashed potatoes, vegan scalloped potatoes, vegan mashed potatoes, vegan gravy, and balsamic glaze Brussels sprouts.
🍠 Easy vegan sweet potato casserole
As a popular side dish found on holiday tables, the sweet potato casserole is synonymous with comfort and nostalgia. Traditionally, it comes loaded with butter, cream, eggs, and sometimes marshmallows.
However, we’ve taken a different (vegan) approach so more people get the chance to enjoy the same classic flavors! By incorporating a few simple plant-based ingredients, this casserole retains the heart and soul of the original while remaining completely egg and dairy-free.
Roasted caramelized sweet potatoes form the base of the dish, blending perfectly with the rich, creamy notes of coconut milk and vegan butter. But, the real winner of this recipe is the pecan-streusel topping.
It’s cooked until golden brown and adds a delicate crunch and sweetness. This vegan sweet potato casserole is great to serve alongside holiday mains or as a special weekend dinner!
🌱 Why aren’t sweet potato casseroles vegan?
Sweet potato casseroles are made with butter, eggs, and milk or cream in the filling, but we’re going to let you in on a little secret — Plant-based variations are just as delicious! Here are the changes we’ve used and why so you can make easy swaps in the future:
- Butter: We’ve swapped out dairy butter for plant-based butter and you won’t be able to tell the difference.
- Cream: Traditional recipes use milk or heavy cream. Instead, we’ve opted for full-fat coconut milk. If you’re not a coconut fan, that’s okay! You won’t actually taste the flavor, just its creamy texture.
- Eggs: Eggs help bind and thicken the filling, but we use cornstarch to fill the role.
🛒 Ingredients & substitutions
- Sweet potatoes: Sweet potatoes provide a natural sweetness and velvety texture. Use orange varieties, like Garnet, Heirloom, and Jewel, for the best results. You can try white sweet potatoes, but the casserole will be slightly drier and less colorful.
- Cornstarch: Helps to bind and thicken the casserole filling. Arrowroot starch or potato starch can be used in a pinch.
- Coconut milk: Imparts a rich texture. We suggest full-fat canned coconut milk, but you can try soy or cashew milk, though the texture will be much less creamy.
- Vegan butter: Used for a rich, buttery flavor and velvety texture. Coconut oil can make a good alternative, but the final flavor and texture will vary slightly.
- Brown sugar: Adds sweetness and a touch of molasses depth. Make sure it’s organic or vegan-certified brown sugar, or use coconut sugar.
- Maple syrup: Adds a touch of woody sweetness and moisture. You can also use other liquid sweeteners like agave syrup or coconut nectar.
- Vanilla: Enhances the other flavors and adds a hint of aromatic sweetness. We always suggest using 100% pure vanilla extract for the most intense flavor.
- Cinnamon & nutmeg: Both spices add warmth and natural sweetness. If you don’t have cinnamon or nutmeg, try allspice or pumpkin spice.
- Salt: Balances out the sweetness and enhances the flavor.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make a vegan sweet potato casserole
Step 1: Roast the potatoes
Wash and scrub the sweet potatoes, then prick them all over with a fork. This allows steam to escape, preventing them from bursting. When you’re roasting sweet potatoes, patience is a virtue!
Aim for a good 50-60 minutes for an extra caramelized and sweet flavor. Once they’re cooled, peel off their skins (they should come off easily).
Step 2: Mix the filling
Now that the roasting is done, mash the sweet potatoes to your liking (we like a few small chunks left). Combine the cornstarch with some coconut milk, then add this slurry to the sweet potatoes, along with the rest of the coconut milk and other filling ingredients.
Transfer the filling to your chosen baking dish and smooth the top. We like to use a cast-iron skillet, but a small baking dish will also work.
Step 3: Make the topping
The topping is what makes this dish iconic. Combine melted butter, sugar, flour, and pecans until you see moist crumbs. Use your fingers to sprinkle the streusel mixture over the filling. It’s this streusel that’ll turn golden and crispy in the oven.
Step 4: Final bake
Pop your vegan sweet potato casserole in the oven for around 30 minutes. You’ll know it’s ready when those edges start to pull away and the top is golden brown. Once it’s out of the oven, give it a few minutes to let everything settle. Then, dig in. Happy eating!
If you have questions about this vegan sweet potato casserole recipe, check out our FAQs or leave a comment down below!
🥧 What to serve with vegan sweet potato casserole
Pair this vegan sweet potato casserole with savory main dishes for a full holiday spread. Here are some of our favorites:
🌡️ Storage & reheating
Storing and reheating your vegan sweet potato casserole correctly ensures it tastes just as delicious the following days! Keep these simple tips in mind:
- Fridge: Once the casserole is cooled, transfer it to an airtight container and keep it in the fridge for up to 3-4 days.
- Freezer: You can freeze this casserole for up to a month. Ensure it’s well-wrapped to prevent freezer burn. We like to wrap single-serving portions in plastic wrap and aluminum foil, then keep them in a freezer-safe bag with the air squeezed out.
- Reheating: If frozen, thaw the casserole in the fridge overnight. Then, reheat it in the oven at 350F for 5-10 minutes until warmed through.
- Prep ahead: You can make the sweet potato mixture a day in advance and refrigerate it. Just add the topping and bake when you’re ready to serve. This strategy is perfect for busy holiday get-togethers!
♻️ Variations
- Fruit: Add a handful of dried cranberries or raisins to the filling for bursts of juicy tartness and a chewy texture.
- Spice: Add a pinch of cayenne or chile powder to the filling for a mild heat.
- Chocolate chips: Sprinkle vegan chocolate chips over the topping before baking for a chocolatey spin.
- Zesty: Incorporate some orange zest into the filling for a bright citrus flavor.
- Savory: Add some roasted garlic to the mashed sweet potatoes for a savory kick.
- Nut swap: Swap pecans with walnuts or almonds in the topping.
- Marshmallow topping: Use vegan marshmallows instead of (or in addition to) the pecan streusel topping for a classic touch.
🧑🍳 Top tips
- Be patient with roasting: Double-check that your sweet potatoes are thoroughly caramelized and quite tender for the ideal results.
- Consistent mash: Aim for a consistently mashed filling, but leaving a few chunks adds a nice texture.
- Avoid overmixing: Mix the ingredients just enough to combine them. Overmixing can affect the overall consistency.
- Taste and adjust: Before transferring to the baking dish, taste your filling and adjust sweetness or spices as needed.
- Topping texture: Your pecan streusel should resemble small, moist crumbs.
- Watch the edges: Keep an eye on the casserole’s edges as they can brown quickly. If necessary, you can cover them with aluminum foil.
- Let it rest: Allow the casserole to cool a bit after baking so it has time to set.
- Serve it warm: This vegan sweet potato casserole is best served warm, so consider the timing of it if you’re pairing it with other dishes.
💬 FAQ
Overmixing or adding too much liquid to your vegan sweet potato casserole can result in a runny consistency. Stick to the measurements listed in this recipe and mix gently. Additionally, use roasted sweet potatoes.
Your topping may not have turned out crispy because of a few things. There may be excess moisture in the filling or the oven temperature may be too low. Ensure you follow the recipe measurements and temperatures closely.
You’ll know the vegan sweet potato casserole is done cooking when the edges start to slightly pull away from the pan, and the topping should be golden brown.
Yes, you should always prick sweet potatoes with a fork or knife before roasting them. This allows steam to escape, preventing the sweet potatoes from bursting.
Yes, you can use canned sweet potatoes instead of fresh ones. Just ensure you drain and rinse them to remove any excess syrup or preservatives before using.
🍴 More sweet potato recipes
If you’re a fan of this vegan sweet potato casserole, we have some more sweet potato dishes you’re going to love! Here are some recommendations:
- Vegan Mashed Sweet Potatoes: Made with just 5 ingredients and ready in 30!
- Air Fryer Sweet Potatoes: Cubed sweet potatoes tossed in warming spices.
- Sweet Potato Pancakes: Soft, fluffy, and unbelievably tender pancakes.
- Sweet Potato Pie: Featuring a velvety filling infused with notes of cinnamon, nutmeg, and vanilla.
- Sweet Potato Soup: Lusciously smooth, comforting, and soul-warming soup.
Easy Vegan Sweet Potato Casserole
Equipment
- Baking pan
- Cast-iron skillet
- Mixing bowls
- Measuring spoons
Ingredients
- 3 pounds (~6 medium) sweet potatoes
- 2 tablespoons cornstarch
- ⅓ cup full-fat coconut milk
- ⅓ cup vegan butter (melted)
- ¼ cup brown sugar (or coconut sugar)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt (or to taste)
Topping
- 5 tablespoons vegan butter (melted)
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup pecans (chopped)
Instructions
Roast
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prick the sweet potatoes all over with a fork, then add them to the prepared baking sheet. Roast for 50-60 minutes until they’re caramelized and fork-tender.
- Remove them from the oven and let them rest. When they’re cool enough to handle, peel the skins off and add the sweet potatoes to a large mixing bowl.
Filling
- Lower the heat of the oven to 350°F and grab out a cast-iron skillet or shallow baking dish.
- Mash the sweet potatoes until they are fairly smooth with a few chunks remaining.
- Combine the cornstarch with 4 tablespoons of the coconut milk until smooth. Add this slurry along with the rest of the coconut milk, melted butter, sugar, maple syrup, vanilla, and salt. Stir until incorporated.
- Transfer the mixture into the skillet or baking dish, roughly smoothing the top. Set aside.
Topping
- Combine the melted butter, brown sugar, flour, and chopped pecan pieces in a mixing bowl until it resembles small, moist crumbs. Using your fingers, sprinkle the streusel generously over the sweet potato filling.
- Bake this vegan sweet potato casserole for 30-38 minutes, or until the edges are starting to pull away from the sides of the pan and the top is golden brown.
- Remove it from the oven and let it cool for 5-10 minutes before serving. Happy eating!
Notes
- Be patient with roasting: Double-check that your sweet potatoes are thoroughly caramelized and quite tender for the ideal results.
- Consistent mash: Aim for a consistently mashed filling, but leaving a few chunks adds a nice texture.
- Avoid overmixing: Mix the ingredients just enough to combine them. Overmixing can affect the overall consistency.
- Taste and adjust: Before transferring to the baking dish, taste your filling and adjust sweetness or spices as needed.
- Topping texture: Your pecan streusel should resemble small, moist crumbs.
- Watch the edges: Keep an eye on the casserole’s edges as they can brown quickly. If necessary, you can cover them with aluminum foil.
- Let it rest: Allow the casserole to cool a bit after baking so it has time to set.
- Serve it warm: This vegan sweet potato casserole is best served warm, so consider the timing of it if you’re pairing it with other dishes.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.