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My Darling Vegan
Vegan Sweet Potato Casserole

Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole topped with a sweet and crunchy pecan crust.

5 from 9 votes

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Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Course: Side Dish
Cuisine: Vegan
Keyword: Vegan Sweet Potato Casserole
Servings: 8 people
Calories: 271 kcal
Author: Sarah McMinn
Sweet Potato Casserole
Pecan Topping
  • 3/4 cup pecans
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp vegan butter, melted
  1. Preheat the oven to 350 degrees F. 

  2. 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. 

  3. 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.

  4. 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

  5. Transfer to a 2-quart casserole dish, top evenly with the pecan topping, and bake for 20-25 minutes until topping is golden brown. 

  6. Remove from heat and let cool 10 minutes before serving. 

Recipe Notes

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.
Nutrition Facts
Calories Per Serving: 271
% Daily Value
Carbohydrates 39g 13%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 1g 6%
Sodium 329mg 14%
Potassium 419mg 12%
Fiber 4g 17%
Sugar 18g 20%
Vitamin A 14480IU 290%
Vitamin C 3.5mg 4%
Calcium 74mg 7%
Iron 1.3mg 7%