Vegan Sweet Potato Casserole
This easy Vegan Sweet Potato Casserole recipe uses caramelized pecans to create a crunchy topping over mashed, savory sweet potatoes. It’s a healthier side dish.
Every year during the holiday season, I go to one dinner after another, where some variation of sweet potato casserole is served. And every year, I give it a try hoping that maybe this will be the year I’ll actually like it. I never do. The thing is, I think they’re too sweet.
Don’t get me wrong, I love sweets. My mom will be happy to tell you in detail about my sweet tooth and how it started at an early age. It’s just that I like my sweets to be… desserts.
Do you know what I mean? I don’t want pie with my dinner. Pie must come either after dinner or preferably before and skip dinner altogether.
I kid! I kid! Of course, I don’t eat dessert first and then skip dinner. Not usually.
What Makes This Recipe Shine?
- Relying on the sweet potatoes to add most of the “sweet”, this recipe is a perfect blend between sweet and savory
- Adding garlic to the potatoes enhances the flavor of the sweet potatoes
- The pecan topping adds a crispy bite, flavor, and the nutrition of nuts to the dish, making this a healthy and delicious side dish for any family dinner.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Sweet potatoes
- Garlic
- Olive oil
- Plant-based milk
- Ground flaxseed
- Salt
- Pepper
- Vegan butter
- Brown sugar
- Maple syrup
- Ground cinnamon
- Rolled oats
- Pecans
How to Make Vegan Sweet Potato Casserole
- Cook the chopped sweet potatoes in a large pot of boiling water until tender, about 15 minutes. Pour potatoes into a colander to drain.
- Spoon chopped garlic on top of the hot potatoes to soften the garlic.
- Pour potatoes/garlic into a large bowl and mash by hand (using a mashing utensil) or use a handheld mixer.
- Add the olive oil and plant-based milk and mash until preferred consistency is achieved. Stir in the salt and pepper to taste.
- Transfer the mashed sweet potato mixture to the prepared baking dish. Set aside.
- Make the topping by stirring together the ingredients. Then sprinkle it over the mashed sweet potatoes.
- Bake for 35 to 40 minutes, until the topping is golden brown.
Do Vegans Eat Sweet Potatoes?
Sweet Potatoes are plant-based, making them safe for vegans to eat. In fact, the sweet potato is a nutrient-dense vegetable that provides fiber and a host of important nutrients and minerals.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days.
More Thanksgiving Recipes
If you love this vegan sweet potato casserole, you will love these Thanksgiving recipes too:
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Vegan Sweet Potato Casserole
Ingredients
- 4 to 5 medium sweet potatoes , washed
- 2 cloves garlic , peeled and chopped
- ⅓ cup olive oil
- 1 cup plant-based milk , plain (not vanilla)
- 1 tablespoon ground flaxseed
- ½ teaspoon salt
- ¼ teaspoon pepper
Pecan Topping
- 4 tablespoons vegan butter
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- ⅓ cup rolled oats
- ¾ cup chopped pecans
Instructions
- Bring a large pot of water to a boil and add chopped sweet potatoes. We do not peel the sweet potatoes. Boil until potato chunks are tender, about 15 minutes. Pour potatoes into a colander to drain. Place chopped garlic on top of the hot potatoes to soften garlic.
- Pour potatoes/garlic into a large bowl and mash by hand (using a mashing utensil) or use a hand held mixer. Add the olive oil and plant-based milk and mash until a preferred consistency is achieved. Stir in the salt and pepper to taste.
- Preheat oven to 350°F (177°C). Spray a 9×13 baking dish with vegetable cooking spray.
- Transfer the mashed sweet potato mixture to the prepared baking dish. Set aside.
For the Topping
- In a bowl stir together the topping ingredients, except for the pecans. Stir until combined. Then add chopped pecans and stir until combined.
- Sprinkle topping ingredients over mashed sweet potatoes in the casserole dish.
- Bake for 35 to 40 minutes, until the topping is golden brown. Remove from the oven and cool for 10 minutes before serving.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.
I love sweet n’ salty, and sweet potatoes are one of the best vegetables for it. What a tasty casserole.
I like the amount of sugar you’ve called for in the recipe, sounds about right to me. I also like the olive oil with the sweet potatoes. This is a wonderful recipe for one of my favorites that I would make any night of the week;)
You’re right – olive oil and sweet potatoes goes so well together!
I’m in this boat as well – no casseroles topped with marshmallows and brown sugar for me. I always found this gross, but just ate around the issue. This sounds like a casserole to get behind though, and I may just whip one up next time there’s an occasion.
I wouldn’t want my main course to be sweet either, it makes the dessert less appetizing!! Looks scrumptious.
I agree with you on the overly sweet casseroles, looking forward to trying your recipe. My fav is simply layering slices of cooked sweet potatoes and slices of Granny Smith apples with light sprinkling of margarine and maple syrup, then bake.
Oh Marly! I’m so excited to try this. I find myself in a similar situation each Thanksgiving and Christmas. I want to like those potato casseroles, but they are far too sweet for me. I will save my sugar for dessert, please! Not only does this recipe cut way back on sugar, but it is vegan too. Just wonderful! I hope you have a wonderful end to your week. Thank you for brightening my day!
Ah, thank you! I think sweet potatoes are plenty sweet all on their own. I love eating them plain. My brother-in-law always makes sweet potato casserole for holidays and he puts pancake syrup in it…I never eat it. Maybe if he used real maple syrup it would be better!
I like the sound of this one though.
Marly I think I will bring this to my sister’s for Christmas day dinner. Her family goes crazy for sweet potatoes. In fact, she was the one who turned my kids onto sweet potatoes. This casserole will surely become a favourite. Thanks for sharing!
Guess what, Our city is hut down again, hopefully not for 4 days this time, I am so behind in my Xmas shopping.
Wholly Yum! Perfect for the season!
I love the flavours in this. Looks really delicious!