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    Home » Recipes

    Vegan Sweet Potato Casserole

    Jump to Recipe·Print Recipe

    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.

    Vegan sweet potato casserole on spoon.

    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!

    Also, be sure and check out my Sweet Potato Black Bean Chili and Vegan Sweet Potato Shepherds Pie. Both make great holiday additions to your menu as well.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • Frequently Asked Questions
    • More Vegan Thanksgiving Recipes
    • Vegan Sweet Potato Casserole
    • 💬 Community
    Sweet potato casserole in baking dish.

    Table of Contents

    • 🥘 Ingredients
    • 🔪 Instructions
    • Frequently Asked Questions
    • More Vegan Thanksgiving Recipes
    • Vegan Sweet Potato Casserole

    🥘 Ingredients

    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
    Maple pecan crunchy topping ingredients in mixing bowl.

    🔪 Instructions

    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! 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Sweet potato filling in baking dish.

    💭 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.

    Pecan topping on top of sweet potato mash in baking dish.

    Frequently Asked Questions

    Can I Make This In Advance?

    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.

    Can I Freeze It?

    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.

    Is This Recipe Gluten-Free?

    Yes.

    Do I Have To Use Nuts For The Topping?

    No. If you have a nut-allergy simply omit the nuts and double up on the oats.

    Sweet potato casserole on spoon.

    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
    Spoonful of vegan sweet potato casserole.

    Did you make this recipe? Let me know! Be sure and leave a comment below with a STAR rating. And, share a picture by tagging me on Instagram and use the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
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    Vegan Sweet Potato Casserole

    ★★★★★

    5 from 25 reviews

    Print Recipe

    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!

    • Total Time: 55 minutes
    • Yield: 12 servings 1x

    Ingredients

    Scale

    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

    • 1 cup rolled oats
    • 1 ½ cups chopped pecans
    • ¼ cup almond flour (optional)
    • ¼ cup pure maple syrup
    • 1 Tbsp Pumpkin Pie Spice
    • ¼ tsp sea salt

    Instructions

    1. Preheat oven to 375˚F.
    2. 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. 
    3. 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.
    4. 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. 
    5. 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.
    6. Remove from the oven and let cool for 10 minutes before serving.

    Equipment

    Hand Mixer

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    Stand Mixer

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    Pecans

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    Immersion Blender

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    Glass Mixing Bowls

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    Almond Flour

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    Maple Syrup

    Buy Now →

    Notes

    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. 

    To make this dish lower in fat omit the coconut milk and pecans.

    • Author: shane martin
    • Prep Time: 30 mins.
    • Cook Time: 25 mins.
    • Category: Side
    • Method: Bake
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • 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

    THANKS SO MUCH FOR YOUR SUPPORT!

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    CLICK here to donate and show your support!

    *This recipe was originally published in August 2018. The recipe, photos, and writing have all been updated.

    « Vegan Baked Mac And Cheese
    Easy Vegan Gravy »

    Reader Interactions

    Comments

    1. Cyd Notter

      December 14, 2022 at 2:36 pm

      I must have the original recipe, before the full-fat coconut milk was added to the ingredients. So my 5-star rating is for the original version, which is delicious and always a big hit 🙂

      ★★★★★

      Reply
      • Shane Martin

        December 14, 2022 at 4:34 pm

        Thank you:)

        Reply
    2. Lyn

      December 09, 2022 at 12:32 pm

      I made this for a covered dish event for Christmas this year (2022) and it was fantastic. Also a big hit with a friend who is gluten free. Loved the topping!

      ★★★★★

      Reply
      • Shane Martin

        December 09, 2022 at 4:35 pm

        Lyn, that’s so awesome! Thank you!

        Reply
    3. Lynne Einhorn

      November 19, 2022 at 2:01 pm

      This is an absolutely delicious recipe that I make every year! It is fairly sweet, and has the perfect blend of flavors, as well as creamy filling and crunchy topping. This is a wonderful recipe for holidays.

      ★★★★★

      Reply
    4. Carla Kolp

      November 16, 2022 at 6:40 pm

      Could the sweet potatoes be baked instead?

      I absolutely love your recipes and am so glad I found you when I started WFPB!

      Reply
      • Shane Martin

        November 18, 2022 at 12:23 pm

        Yes, if you prefer. And, thank you!!!

        Reply
    5. Carol McCollum

      October 08, 2022 at 6:41 pm

      Sounds yummy!! If I wanted to up the protein, would it be ok to replace half the milk with tofu? …and if so, which type tofu would you suggest?

      Reply
      • Shane Martin

        October 11, 2022 at 11:47 am

        I’ve never tried, but use silken.

        Reply
    6. Kris R

      May 18, 2022 at 4:41 pm

      It’s a cold dreary day here in Eastern Oregon and I made this for lunch today. My house smells so good! Thank you Shane for healthy recipes kids like. If I would have said, “Do you guys want sweet potatoes, pecans and oats for lunch?”, they would have said “No!” I baked this just as written and we loved it. The kids gobbled it up with no complaints. YUM.

      ★★★★★

      Reply
      • Shane Martin

        May 19, 2022 at 1:58 am

        That is so awesome! Thanks for sharing this with me.

        Reply
    7. Donna M. McFarland

      November 25, 2021 at 8:52 am

      Wowowwow!!!
      The Best sweet potato recipe ever! Just made it this morning with the ton of potatoes I’d scooped & refrigerated a few days ago. Excellent!!! I can’t do coconut so used unsweetened almond milk only- only had a combo of slivered almonds & walnuts- it still turned out fantastically!!

      Brilliant recipe- it’ll forever be our number one go to now. Thannnnk you!!Blessings to you & yours this Thanksgiving Shane!!

      ★★★★★

      Reply
    8. Tammi

      November 23, 2021 at 2:11 pm

      Can I make this without mashing the sweet potatoes? I love this recipe as-is but my husband wants it chunkier.

      Reply
      • Shane Martin

        November 23, 2021 at 3:20 pm

        Yes, absolutely.

        Reply
      • Tammi

        November 24, 2021 at 3:25 pm

        Would you mix the milk, syrup, vanilla and spices and pour it over roasted chunks of sweet potatoes? I’m not a great cook 😁 so how-to advice appreciated! Happy Thanksgiving to you Shane.

        ★★★★★

        Reply
    9. Cindi

      January 29, 2021 at 10:27 am

      This is on my table for every holiday! I’ve used low fat coconut milk and haven’t noticed a difference. Everyone loves it!

      ★★★★★

      Reply
      • Shane Martin

        January 30, 2021 at 8:10 pm

        That’s awesome, Cindi! Thank you!!!

        Reply
    10. Sally Joslin

      November 28, 2020 at 9:42 am

      This is better than the one Aunt B makes. No one knew it was WFPB and they gobbled it up and asked to take the leftovers. Great recipe and a new tradition.

      ★★★★★

      Reply
      • Shane Martin

        November 28, 2020 at 11:59 am

        Aunt B? Wow, what a compliment! And, that’s my favorite show:)

        ★★★★★

        Reply
    11. Cecilia

      November 23, 2020 at 11:39 am

      Did this recipe change this year? It is one of my favorite thanksgiving recipes, thank you Shane! I have made it a few years in a row but don’t remember using coconut milk or pumpkin pie spice in the past

      ★★★★★

      Reply
      • Shane Martin

        November 23, 2020 at 12:18 pm

        Hi, Cecilia. I did update it just a bit:) The coconut milk is an extra thing. But, to make the original, you essentially just leave it out. But, it does make it even more rich and creamy:)

        Reply
    12. AnnMarie

      November 20, 2020 at 7:59 pm

      Could I use whole wheat flour instead of almond flour?

      Reply
      • Shane Martin

        November 21, 2020 at 11:31 am

        Yes. It won’t get as “crunchy” as almond flour. But, I use this method in other recipes and it works quite well.

        Reply
    13. ROBERTA KAUFMANN

      November 12, 2020 at 5:11 pm

      Could I sub in Unsweetened soy milk?

      Reply
      • Shane Martin

        November 12, 2020 at 9:22 pm

        Yes, absolutely!

        Reply
    14. Shane Martin

      November 12, 2020 at 3:50 am

      New and improved photos and recipe update. This vegan sweet potato casserole is better than ever!

      ★★★★★

      Reply
    15. Holly Vedder

      October 21, 2020 at 10:54 pm

      Hi Shane.. I was wondering what I could use in place of the oats. Awesome recipes❤️

      Reply
      • Shane Martin

        October 23, 2020 at 9:50 am

        Hi, Holly! I’m assuming you are talking about the topping. I would simply double up on the nuts and add some flour to fill it out. Gluten-free or regular would work. Almond flour would probably be best. Hope this helps.

        Reply
    16. Amanda

      October 11, 2020 at 6:56 pm

      So yummy! I made this for my breakfasts this week.

      Reply
    17. BJM

      September 29, 2020 at 4:37 pm

      If I wanted to cook the sweet potatoes in the electric pressure cooker, what settings would you recommend?

      Reply
      • Shane Martin

        September 29, 2020 at 10:33 pm

        Based on how I do it with my Instant Pot, use a steamer basket, add 1 cup of water, and cook on high pressure for 15 minutes.

        Reply
    18. Flo

      December 24, 2019 at 5:30 pm

      This recipe is so good. Have made it twice now. It’s the best sweet potato Casserole I have ever tasted.

      ★★★★★

      Reply
      • Shane Martin

        December 25, 2019 at 3:47 pm

        Flo, thank you so much! Happy Holidays and have a great New Year!

        Reply
    19. Pat

      November 30, 2019 at 8:13 pm

      I had twelve for Thanksgiving dinner, I was the only WFPB person,. EVERYONE raved about this dish and no one knew it was Vegan It was not only very delicious, but also super easy to make. I actually made it the day before and then reheated it in the oven just before serving dinner. I had doubled the recipe and people were asking if they could take some of the leftovers home. Thank you Shane for the recipe. It’s definitely a keeper! 💕

      ★★★★★

      Reply
      • Shane Martin

        November 30, 2019 at 10:29 pm

        Pat, that is so great! Way to get “sneaky”. LOL! Blessings.

        Reply
    20. Nina Windhauser

      November 29, 2019 at 7:37 am

      Was perfect at my Thanksgiving table!

      ★★★★★

      Reply
      • Shane Martin

        November 29, 2019 at 9:05 pm

        Awesome! Thank you for reaching out and rating. Blessings.

        Reply
    21. Liz M

      November 28, 2019 at 6:54 pm

      This was so delicious, Shane! I made it with homegrown sweet potatoes and followed the recipe exactly. Wow! Thank you for this easy and filling addition to my Thanksgiving traditions!

      ★★★★★

      Reply
      • Shane Martin

        November 29, 2019 at 9:11 pm

        Liz, you are so welcome! And, thank you for reaching out and rating the recipe. I really appreciate it. Happy Holidays!

        Reply
    22. Sam Baldwin

      November 28, 2019 at 7:09 am

      Cooked sweet potatoes in instapot… so easy. So good. Made this with GF oats… relish. Taking another pan to an event today. Thanks for sharing this. Have a great day!

      ★★★★★

      Reply
      • Shane Martin

        November 28, 2019 at 9:46 am

        Sam, that is so awesome! Thanks for sharing and I hope you have a great Thanksgiving!

        Reply
      • Lynn

        November 14, 2022 at 7:08 am

        Well, this is on my menu for Thanksgiving! I’m so confident in your recipes I’ll rate it ahead of time 👍

        ★★★★★

        Reply
    23. Jane Klosterman

      November 19, 2019 at 1:47 am

      Can this casserole be frozen in advance??

      Reply
      • Shane Martin

        November 19, 2019 at 1:45 pm

        Absolutely!!! It freezes very well.

        Reply
    24. Linda

      November 12, 2019 at 8:36 am

      OMG!! I made a smaller portion to test it before Thanksgiving. I will definitely be making at least a double portion to bring to a family dinner. I baked the sweet potatoes in the oven for 1 hour at 350, let them cool, then scooped it out. This is absolutely delicious and I know it will be a hit with everyone, plant based or not. Thank you, Shane! You nailed it!

      ★★★★★

      Reply
      • Shane Martin

        November 12, 2019 at 9:40 am

        Thank you so much, Linda! I’m so glad you liked the Sweet Potato Casserole. We have to make a double batch every Thanksgiving:) Happy Holidays!!!

        Reply
    25. Colleen

      October 19, 2019 at 7:00 pm

      Shane, this was great. My sweet potatoes looked a little dry when I was mashing them so I added a few tablespoons of “milk”. Very good! I will be making many of your recipes on Thanksgiving!

      ★★★★★

      Reply
    26. Jessica

      December 11, 2018 at 1:00 pm

      Made this on Thanksgiving for my non-veggie eating family and everyone LOVED it!

      ★★★★★

      Reply
      • Shane Martin

        December 11, 2018 at 2:51 pm

        Thank you! That’s so great to hear. Thanks for sharing!

        Reply
    27. Cameron

      November 21, 2018 at 8:06 pm

      Do you think quick oats would be an ok substitute for the rolled oats?

      Reply
      • Shane Martin

        November 21, 2018 at 8:27 pm

        I think they would work fine.

        Reply
    28. Kells

      November 20, 2018 at 7:41 pm

      Thoughts on replacing the pecans? Allergies.. extra oats ? Pretzels? Thanks! Looks great!

      Reply
      • Shane Martin

        November 20, 2018 at 7:51 pm

        Extra oats work great!

        Reply
    29. Laura

      November 16, 2018 at 7:00 pm

      Can this be made a couple days ahead of time.
      Thank you
      Laura

      Reply
      • Shane Martin

        November 17, 2018 at 10:58 pm

        Yes, absolutely!

        Reply
    30. Diana

      November 15, 2018 at 11:53 am

      Do you think gluten free oats would work as well?

      Reply
      • Shane Martin

        November 15, 2018 at 12:34 pm

        Yes, they should work just fine. I don’t see any reason why they wouldn’t.

        ★★★★★

        Reply
    31. Jane

      November 12, 2018 at 3:39 pm

      Can you make the topping the day before and sprinkle on top of the sweet potatoes just before baking?

      Reply
      • Shane Martin

        November 12, 2018 at 4:19 pm

        Sure. Just store in the fridge. It may stick together but just break it up and sprinkle on top. Should be no problems.

        ★★★★★

        Reply
    32. Janet

      November 04, 2018 at 8:31 pm

      How large? 4-5 lbs for all of them?

      Reply
      • Shane Martin

        November 05, 2018 at 10:47 am

        Janet, I think 4-5 large sweet potatoes would be somewhere around 4 pounds or so.

        ★★★★★

        Reply
    33. Mare

      October 06, 2018 at 4:20 pm

      I made this today and I also made an extra little one for my sister. It smells so delicious, just took it out of the oven. I don’t know how to post the photo other than group Facebook, otherwise I’d love to brag at how delicious it looks, lol. Thanks for this wonderful recipe Shane. Mare

      Reply
      • Shane Martin

        October 06, 2018 at 4:50 pm

        Mare, thank you so much! If you pin it or share on Facebook, that’s fine by me. Be sure and hit the little stars that rate it:)

        Thanks again for reaching out. Peace.

        Reply
    34. Diane

      September 23, 2018 at 7:11 pm

      How much did your mash sweet potato measure out to be? I think my potatoes were not big enough. Thanks

      Reply
    35. Shanie

      August 18, 2018 at 5:00 pm

      I have made this twice. So dang good!!! Will definitely be in the regular rotation from here on out. Thank you!

      Reply
      • Shane Martin

        August 18, 2018 at 6:55 pm

        Thank you, Shanie! So glad you enjoyed it. And, you are most welcome.

        Reply
    36. mike

      August 14, 2018 at 7:20 am

      This is SO delicious! Will be on my holiday table for sure. Can’t believe this is plant-based eating.

      ★★★★★

      Reply
      • GB Nana

        November 20, 2020 at 1:46 am

        Absolutely delicious!

        ★★★★★

        Reply

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