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!
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.
In This Post
🥘 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
🔪 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!
- 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.
Yes.
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
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!
Vegan Sweet Potato Casserole
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!
- Prep Time: 30 mins.
- Cook Time: 25 mins.
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Side
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
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
- 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.
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.
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
*This recipe was originally published in August 2018. The recipe, photos, and writing have all been updated.
Sound delish, can you substitute unsweetened soy milk for the coconut milk?
Yes, absolutely!
I made this as a side dish, and served hot on Thanksgiving day – but it is a bit too sweet for us.
BUT – as a dessert, served cold, it is absolutely amazing!!! I just had 2 bowls cold straight from the refrigerator – it is an excellent substitute for sweet potato pie. If I were to serve this as a hot side dish, I would use half of the maple syrup.
I think I will save this recipe for dessert because it is just so very good – hence the 5 stars.
I used unsweetened almond milk in place of the coconut milk, and it worked well in this recipe. The topping is absolutely delicious!! I used oat flour in place of the almond flour because that’s what I happened to have in the house.
I will definitely make this again. Thank you for your recipes!
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 🙂
Thank you:)
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!
Lyn, that’s so awesome! Thank you!
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.
Could the sweet potatoes be baked instead?
I absolutely love your recipes and am so glad I found you when I started WFPB!
Yes, if you prefer. And, thank you!!!
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?
I’ve never tried, but use silken.
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.
That is so awesome! Thanks for sharing this with me.
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!!
Can I make this without mashing the sweet potatoes? I love this recipe as-is but my husband wants it chunkier.
Yes, absolutely.
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.
This is on my table for every holiday! I’ve used low fat coconut milk and haven’t noticed a difference. Everyone loves it!
That’s awesome, Cindi! Thank you!!!
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.
Aunt B? Wow, what a compliment! And, that’s my favorite show:)
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
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:)
Could I use whole wheat flour instead of almond flour?
Yes. It won’t get as “crunchy” as almond flour. But, I use this method in other recipes and it works quite well.
Could I sub in Unsweetened soy milk?
Yes, absolutely!
New and improved photos and recipe update. This vegan sweet potato casserole is better than ever!
Hi Shane.. I was wondering what I could use in place of the oats. Awesome recipes❤️
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.
So yummy! I made this for my breakfasts this week.
If I wanted to cook the sweet potatoes in the electric pressure cooker, what settings would you recommend?
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.
This recipe is so good. Have made it twice now. It’s the best sweet potato Casserole I have ever tasted.
Flo, thank you so much! Happy Holidays and have a great New Year!
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! 💕
Pat, that is so great! Way to get “sneaky”. LOL! Blessings.
Was perfect at my Thanksgiving table!
Awesome! Thank you for reaching out and rating. Blessings.
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!
Liz, you are so welcome! And, thank you for reaching out and rating the recipe. I really appreciate it. Happy Holidays!
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!
Sam, that is so awesome! Thanks for sharing and I hope you have a great Thanksgiving!
Well, this is on my menu for Thanksgiving! I’m so confident in your recipes I’ll rate it ahead of time 👍
Can this casserole be frozen in advance??
Absolutely!!! It freezes very well.
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!
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!!!
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!
Made this on Thanksgiving for my non-veggie eating family and everyone LOVED it!
Thank you! That’s so great to hear. Thanks for sharing!
Do you think quick oats would be an ok substitute for the rolled oats?
I think they would work fine.
Thoughts on replacing the pecans? Allergies.. extra oats ? Pretzels? Thanks! Looks great!
Extra oats work great!
Can this be made a couple days ahead of time.
Thank you
Laura
Yes, absolutely!
Do you think gluten free oats would work as well?
Yes, they should work just fine. I don’t see any reason why they wouldn’t.
Can you make the topping the day before and sprinkle on top of the sweet potatoes just before baking?
Sure. Just store in the fridge. It may stick together but just break it up and sprinkle on top. Should be no problems.
How large? 4-5 lbs for all of them?
Janet, I think 4-5 large sweet potatoes would be somewhere around 4 pounds or so.
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
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.
How much did your mash sweet potato measure out to be? I think my potatoes were not big enough. Thanks
I have made this twice. So dang good!!! Will definitely be in the regular rotation from here on out. Thank you!
Thank you, Shanie! So glad you enjoyed it. And, you are most welcome.
This is SO delicious! Will be on my holiday table for sure. Can’t believe this is plant-based eating.
Absolutely delicious!