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square image of casserole dish with sweet potatoes and pecan topping
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4.86 stars (27 ratings)

Vegan Sweet Potato Casserole

This is by far the BEST Vegan Sweet Potato Casserole, ever! The crunchy butter pecan topping is to die for, and no one would guess it's vegan.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 360kcal
Author: Nora Taylor

Ingredients

  • 9 cups peeled and chopped sweet potatoes, about 4 large
  • 1 cup full fat coconut milk (from a can)
  • 1 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Butter Pecan Topping

  • 2/3 cup brown sugar
  • 5 tablespoons vegan butter, softened to room temperature
  • 1/2 cup all purpose flour or gluten free all purpose
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
US Customary - Metric

Instructions

  • Add the sweet potatoes to a large pot, cover with water and bring to a boil. Cook for 10-15 minutes until the potatoes are fork tender. Drain, then add them back to the pot or a large bowl.
  • Preheat oven to 350 degrees F and lightly grease a 9 x 13 casserole dish.
  • To the large pot or bowl with the cooked sweet potatoes, add the coconut milk, brown sugar, vanilla, salt, cinnamon and nutmeg and mash with a potato masher. Continue to mash or stir with a spoon until well combined. You can also use a hand mixer.
  • Spread the potato mixture in the prepared dish, and smooth it out evenly with a spatula.
  • Make the topping: In a medium bowl, stir all the topping ingredients, except the pecans, together with a spoon. Use your hands if necessary until moist crumbs form. Now mix in the pecans.
  • Evenly sprinkle the topping on the sweet potato filling and bake for 35-45 minutes, until bubbly on the edges and the topping is golden brown. Serve immediately!

Notes

  1. Make ahead: The casserole is best served right away, or the crunchy topping will soften. You could prep earlier by making the filling, spreading it in the pan, cover and chill until you are ready to bake it. Then simply make and add the topping, and bake until done.
  2. Less sweet: While I think this casserole is perfectly sweetened, feel free to cut the sugar in half in the sweet potato mixture, if desired. Or sub 1/2 cup pure maple syrup, and decrease the coconut milk by 1/2 cup.
  3. Gluten free: Easy! Just substitute gluten free flour for the regular flour. Almond flour would work here as well.
  4. May use coconut oil in place of the vegan butter. Use softened, but not melted coconut oil for best results.
  5. May substitute full fat coconut milk for almond, cashew or soy milk for a lighter dish.

Nutrition

Serving: 1of 12 serving | Calories: 360kcal | Carbohydrates: 56g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Sodium: 298mg | Potassium: 469mg | Fiber: 4g | Sugar: 35g | Vitamin A: 14379IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg