This Vegan Sweet Potato Casserole with maple pecan topping is the BEST, ever! Perfect for Thanksgiving, this classic side dish is a must-have for your holiday table.
If I had to choose only one dish to consume every Thanksgiving it would, without a doubt, be Sweet Potato Casserole with a crunchy maple pecan topping. Why? Because you get a side dish and dessert all in one!
This classic holiday dish is a guaranteed crowd-pleaser and an absolute must-have at the holiday table. It’s so easy to make and can be prepared ahead of time. And, no one will ever guess it’s vegan and gluten-free! Trust me. It’s a guaranteed winner!
For The Filling
- Sweet Potatoes: use regular, orange sweet potatoes.
- Canned Coconut Milk: I used full-fat because it makes the filling rich, creamy, and delicious. But, you can use light coconut milk or even unsweetened almond milk if you prefer.
- Maple Syrup: Real maple syrup is much better than sugar and has a natural “butter” essence. Perfect for sweet potato casserole.
- Vanilla: for a depth of flavor.
- Pumpkin Pie Spice: most recipes call for just cinnamon. But, I love the extra flavor of pumpkin pie spice. And, I use my own homemade recipe.
For The Maple Pecan Topping
- Chopped Pecans
- Old-Fashioned Oats
- Almond Flour: This is completely optional. But, I love the extra crunchy texture it adds once it bakes.
- Maple Syrup
This Vegan Sweet Potato Casserole is a must-have classic for your holiday table! It’s rich, subtly sweet, topped with a maple pecan crust, and a real crowd favorite!
- Prepare The Sweet Potatoes: Peel and roughly chop sweet potatoes into large chunks. Place them into a large pot, cover with water, and bring them to a boil. Reduce heat to medium-high and gently boil for 10 to 15 minutes or until the sweet potatoes are fork-tender.
- Sweet Potato Filling: Drain the sweet potatoes through a colander and add them to a large mixing bowl. Mash the potato with a potato masher until they are fairly smooth. Add the remaining ingredients and blend together using a stand mixer, handheld mixer, or immersion blender. If you don’t have any of these use a rubber spatula, wooden spoon, or potato masher to mix everything.
- Make The Pecan Topping: Place the oats, pecans, and almond flour in a food processor and pulse a few times until the oats and pecans are coarsely chopped. Pour the mixture into a mixing bowl, add the remaining ingredients and stir with a spatula or wooden spoon until everything is well combined.
- Assemble and Bake: Transfer the sweet potato filling into a 9×13 or 8×8 casserole dish. Then, evenly spread the pecan topping over the sweet potatoes and bake for 25 minutes at 375˚F.
That’s it! The best Vegan Sweet Potato Casserole, ever! No fake ingredients. No processed foods. Made with all natural, wholesome, plant foods.
💭 Top Tips
Serving: You can serve this immediately, but I like to let it sit for about 10 minutes to cool and settle. Make this part of your holiday table and serve with my Vegan Holiday Roast, Wild Rice Stuffing, and Roasted Brussels Sprouts.
Storing: Leftover sweet potato casserole can be store in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Yes! Make the sweet potato filling and spread it in your baking dish. Wrap and place it in the fridge. Then, make maple pecan topping and store in an airtight container at room temperature. When you are ready to cook, spread the crumb topping over the potatoes and bake.
Only if you need to, but this is much better when made fresh. If you need to freeze only make the filling and store it in the freezer. Then, thaw overnight in the fridge, make the pecan topping and bake.
No. If you have a nut-allergy simply omit the nuts and double up on the oats.
More Vegan Thanksgiving Recipes
- Maple Dijon Brussels Sprouts
- Vegan Baked Mac and Cheese
- Vegan Cornbread Dressing
- Easy Cranberry Sauce
- Chickpea Vegan Meatloaf
- Vegan Mashed Potatoes
- Easy Vegan Brown Gravy
- The Best Vegan Pumpkin Pie
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This Vegan Sweet Potato Casserole with maple pecan topping is the BEST, ever! A classic fan favorite that’s a must-have for your holiday table. No one will ever guess it’s vegan and gluten-free!
For the Sweet Potato Filling
- 4 to 5 large sweet potatoes, peeled and roughly chopped into large chunks
- (1) 14-ounce can full-fat unsweetened coconut milk (may substitute light coconut milk or unsweetened almond milk)
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1 Tbsp Pumpkin Pie Spice
- ½ tsp salt (or to taste)
For The Maple Pecan Topping
- Preheat oven to 375˚F.
- Place the chopped sweet potatoes into a large pot and cover with water. Bring the water to a boil, reduce heat to medium-high, and gently boil for 10 to 15minutes or until the potatoes are fork-tender.
- Drain the cooked sweet potatoes, place in a large mixing bowl, and mash until smooth. Add the coconut milk, maple syrup, vanilla, pumpkin pie spice, and salt. Use a stand mixer, handheld mixer, or immersion blender to mix everything. If you don’t have any of those simply use a wooden spoon, rubber spatula, or potato masher.
- Make the crunchy pecan topping: Place the oats, pecans, and almond flour in a food processor and pulse a few times until the oats and pecans are coarsely chopped into uniform pieces. Transfer to a mixing bowl, add the maple syrup, pumpkin pie spice, and salt. Stir with a spatula or wooden spoon until the topping mixture is well combined.
- Now assemble and bake. Transfer the sweet potato filling to a 9×13 or 8×8 casserole dish. Then, evenly spread the pecan topping over the sweet potatoes and bake uncovered for 25 minutes at 375°F, until the dish is hot throughout.
- Remove from the oven and let cool for 10 minutes before serving.
Even though this dish is WFPB it is still high in fat due to the pecan and coconut milk. It is meant to be consumed sparingly and not on regular basis. It is a “luxury” dish so treat it as such and enjoy on special occasions or holidays.
Serve and Store: You can serve this immediately, but I like to let it sit for about 10 minutes to cool and settle. Make this part of your holiday table and serve with my Vegan Holiday Roast, Wild Rice Stuffing, and Roasted Brussels Sprouts. Place any leftover sweet potato casserole in an airtight container and store in the refrigerator for up to 5 days.
If you have a nut allergy simply omit the pecans and double the oats.
- Serving Size:
- Calories: 269
- Sugar: 8.7 g
- Sodium: 172.9 mg
- Fat: 18.7 g
- Carbohydrates: 23.8 g
- Fiber: 4.2 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Keywords: vegan sweet potato casserole, vegan sweet potato recipe, sweet potato casserole vegan
*This recipe was originally published in August 2018. The recipe, photos, and writing have all been updated.