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)
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 Tbsp Pumpkin Pie Spice
- 1/2 tsp salt (or to taste)
For The Maple Pecan Topping
- 1 cup rolled oats
- 1 1/2 cups chopped pecans
- 1/4 cup almond flour (optional)
- 1/4 cup pure maple syrup
- 1 Tbsp Pumpkin Pie Spice
- 1/4 tsp sea salt
- 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.
To make this dish lower in fat omit the coconut milk and pecans.
- 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