Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole topped with a sweet and crunchy pecan crust. It’s a fan favorite that should be at your holiday table!
We’ve come to one of my favorite dishes on the My Darling Vegan Thanksgiving tour. Yep, you’ve figured it out. A rich and creamy Sweet Potato Casserole with a crunchy pecan topping, this classic holiday dish is a must-have! Before we get into it, let’s do a quick recap of what we’ve covered so far on this Thanksgiving tour.
So far, there has been:
- Pumpkin Cheesecake
- Apple and Sage Hazelnut Stuffing
- Individual Pot Pies
- And 100 more vegan Thanksgiving recipes!
I’ve got another week and a half of recipes coming your way, but before we get too ahead of ourselves, let’s give a little love to my friend, the sweet potato casserole.
Truth be told, I was NOT a fan of sweet potato casserole growing up. It was one of those Thanksgiving side dishes that remained untouched on my plate along with the dried-out turkey that I never understood why anyone liked, let alone created a holiday around. But, that is a whole other story.
After swearing off sweet potato casserole my entire childhood, I decided to give it another try at a vegan Friendsgiving I was part of years before I went vegan. As you can imagine how the story goes, I fell in love – hey, it’s not the first time I’ve fallen in love with food – with vegan sweet potato casserole.
Let’s take a closer look at how ot make this AMAZING vegan sweet potato casserole.
Ingredients in Vegan Sweet Potato Casserole
The ingredients for this vegan sweet potato casserole are few and simple. In fact, they are ingredients you likely already have on hand. For this recipe you will need:
- about 3 large potatoes
- non-dairy milk
- brown sugar
- vegan butter
- vanilla extract
- all-purpose flour
- and spices
That’s it! So easy.
How to make Vegan Sweet Potato Casserole
This casserole is made in two steps. First, we have to make the fluffy and delectable sweet potatoes and then we will make the spiced pecan topping.
To make the sweet potatoes
The sweet potatoes are whipped up with vegan butter and non-dairy milk using an immersion blender for the creamiest richest sweet potato base. To make them follow these steps:
- Peel, cube, and boil the sweet potatoes in a large pot of water until the potatoes are soft and can be easily pierced with a fork.
- Drain the water through a colander and transfer the potatoes to a large bowl.
- Mash the potatoes with a potato masher until they are mostly puréed.
- Add the remaining ingredients and blend together with an immersion blender.
To make the spiced pecan topping
The creamiest richest sweet potatoes are topped with a sweet crunchy cinnamon-y pecan topping that is oh, so good. My friends, it tastes like candy.
To make the pecan topping place the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the crust is fully hydrated. Set aside.
Bake the vegan sweet potato casserole
Evenly spread the pecan topping over the creamy sweet potatoes and bake for 20-25 minutes until the topping is golden brown. Remove from heat and let cool 10 minutes before serving.
Serving and Storing Dairy-Free Sweet Potato Casserole
This dairy-free sweet potato casserole can be made in advance. Prepare it up to a day ahead. When you are ready to eat, simply cook it in the oven according to the instructions below.
Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to 3 days.
More Vegan Thanksgiving Recipes
Now that we have our cranberry sauce sorted, let’s make sure we have the rest of our Thanksgiving meal planned. Some of my must-haves on my Thanksgiving table are:
- Vegan Parmesan Cauliflower Mashed “Potatoes”
- Apple and Hazelnut Stuffing
- Maple and Balsamic Brussels Sprouts
- Mushroom Lentil Loaf
- Classic Pumpkin Pie
Click here for my full Thanksgiving Menu + Shopping List.
But before you go, make sure to take a look at this sweet potato casserole. You’re going to love it! A veganized version of the classic dish you grew up eating on the holidays. What’s better than that?
Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole topped with a sweet and crunchy pecan crust.
Keyword: Vegan Sweet Potato Casserole
Servings: 8 people
Calories: 271 kcal
Author: Sarah McMinn
Preheat the oven to 350 degrees F.
In a large saucepan, brings 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork.
While potatoes are cooking, prepare the pecan crust. Place pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the crust is fully hydrated. Set aside.
Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with an immersion blender.
Transfer to a 2-quart casserole dish, top evenly with the pecan topping and bake for 20-25 minutes until topping is golden brown.
Remove from heat and let cool 10 minutes before serving.