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.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Sweet Potatoes – Yams also work.
- Non-Dairy Milk – Any non-dairy milk will do. I recommend soy, cashew, or oat.
- Brown Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
- Vegan Butter – Use a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Vanilla Extract
- Spices – You will need cinnamon, nutmeg, and salt.
- Pecans – If you have a nut allergy, you can substitute the pecans for equal parts rolled oats.
- All-Purpose Flour – For a gluten-free alternative, use a 1:1 all-purpose flour(<<affiliate link). I’ve also had readers make the topping using almond or coconut flour.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Sweet Potato Casserole
Step One – Mash the Sweet Potatoes
The filling is a mixture of whipped sweet potatoes combined with vegan butter and non-dairy milk. To begin, 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.
Pro Tip: If you don’t have an immersion blender, you can use a potato masher, wooden spoon, or food processor.
Transfer the sweet potatoes to a casserole dish and set aside.
Step Two – Make the Pecan Topping
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.
Step Three – Assemble and Bake
Evenly spread the pecan topping over the creamy sweet potatoes and bake for 20-25 minutes until the topping is golden brown and the potatoes are heated all the way through.
Serving and Storing
Storing – Store leftover sweet potatos in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I make this recipe gluten free?
For sure! Just use a 1:1 all-purpose flour (<<affiliate link). I’ve also had readers make the topping using almond and coconut flour.
Can I make this in advance?
More Vegan Thanksgiving Recipes
- Vegan Parmesan Cauliflower Mashed “Potatoes”
- Apple and Hazelnut Stuffing
- Maple and Balsamic Brussels Sprouts
- Mushroom Lentil Loaf
- Classic Pumpkin Pie
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
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, bring 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.
Serving and Storing - Let cool 10 minutes before serving. Serve as a part of your holiday table alongside Vegan Meatloaf and Thanksgiving Stuffing. Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Make in Advance - The best way to make this recipe in advance is to make the potatoes and crumb topping separate. Refrigerate the potatoes overnight and store the crumb topping in a tightly wrapped container at room temperature. When you are ready to bake, spread the crumb topping over the potatoes and bake.
Frequently Asked Questions
- Can I make this recipe gluten free? For sure! Just use a 1:1 all-purpose flour. I've also had readers make the topping using almond and coconut flour.
- Can I use sweet potato puree? Yes. If you would like to save on time you can use sweet potato puree. You will need about 30 ounces of sweet potato puree for this recipe.
- Can I use something other than nuts for the topping? Yes! I've had readers substitute equal amount oats for the pecans with much success.