Here is a healthy Vegan Sweet Potato Casserole with a crunchy pecan oat crumble topping that’s easy to make and gluten-free friendly. It’s our favorite holiday side dish for our Thanksgiving table or throughout the holiday season.
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Post updated with some more instructions and new photos 2019. Originally published November 2017. Same delicious recipe!
Why You Should Make This
- The natural sweetness of the sweet potatoes shines through thanks to much less added sugar.
- Healthy spin on traditional sweet potato casserole with tons of flavor!
- Choose one of three different cooking methods for sweet potatoes (keep reading for more!).
- Vegan, gluten free, and dairy free friendly for all your dietary needs!
Recipe Ingredients & Substitutions for Sweet Potato Casserole
This vegan sweet potato casserole recipe is full of easy to find ingredients at grocery stores. We will need:
sweet potato base:
- sweet potatoes – there are a variety of sweet potatoes out there but for this dish, use orange sweet potatoes for the classic taste and texture.
- pure maple syrup – the sweetener of choice here. Only a quarter cup in the sweet potato filling, which is much less sugar than a classic sweet potato casserole.
- non-dairy milk – use any non-dairy milk you prefer, like unsweetened almond milk, cashew milk, coconut milk, or soy milk or oat milk for nut free.
- coconut oil – used in place of butter to keep this recipe vegan. However, you can use butter or vegan-friendly butter like Earth Balance.
- vanilla extract – to round out all the flavors.
pecan oat streusel:
- oats – for the best crunchy oat topping ever! Use certified gluten-free oats if needed. Trust me, you won’t miss the marshmallows.
- flour – I used 1:1 gluten-free flour blend, but you can use white whole wheat flour, all-purpose flour, or almond flour.
- chopped pecans – pecans are a great addition to the oat topping but you can always omit if you prefer no nuts in the topping.
- sugar – you can use brown sugar or coconut sugar.
- warm spices – I love the simple mix of ground cinnamon and nutmeg. A little spice makes everything nice.
- fine sea salt – to enhance all those fall flavors.
TIP
If you do prefer a marshmallow topping, omit all the crumble ingredients and scatter the top with vegan marshmallows. Broil on low for 1-2 minutes, or until golden and slightly charred.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Methods for Cooking Sweet Potatoes
The sweet potato mash can be made following one of the below cooking methods. Use whichever one you prefer:
BOIL METHOD: Cut the potatoes (with the skins on) into large chunks, and then let them boil in a large pot until soft, about 20-30 minutes. Drain pot, then rinse the sweet potatoes under some cold water and gently peel the skins off.
BAKE METHOD: Poke holes in the sweet potatoes and place on parchment lined baking sheet. Bake in a preheated 400ºF for about 1 hour (check at 45 minutes.) Sweet potatoes are done when soft. Allow to cool before peeling
INSTANT POT METHOD: Place steamer basket in pot and add 1 cup of water. Place whole sweet potatoes (layering as needed) in pot, close lid, and set valve to sealing position. Set to “Manual” and cook on high pressure for 17 minutes. Allow pressure to naturally release for 15 minutes. Rinse under cold water and peel skins.
How to Make Sweet Potato Casserole
This sweet potato vegan casserole is ready in just over 1 hour from start to finish. Here are the step-by-step instructions:
Preheat the oven to 350ºF. Grease a 9×13 inch casserole dish with coconut oil or cooking spray.
Prepare the mashed sweet potatoes:
In a large bowl using hand mixer or stand mixer fitted with paddle attachment, combine cooked sweet potatoes, coconut oil, maple syrup, vanilla and milk.
Mix on medium speed to gently combine. Keep some texture with the potatoes, but you want the mixture fairly smooth.
TIP
Don’t own an electric handheld mixer? Mash the potatoes by hand with a potato masher.
Make the pecan oat topping: In a medium bowl combine oats, flour, pecans, sugar, softened coconut oil, cinnamon, and nutmeg. Use a fork or your fingertips to combine, making sure to leave a few extra large chunks.
Assemble and bake:
Add the sweet potato mixture into the prepared baking dish.
Sprinkle pecan topping on top of sweet potato mixture, pressing gently into the mixture.
Bake casserole uncovered for 40-45 minutes, until crumble is golden. Rest for 15 minutes before serving.
How to Make Ahead
I love to get ahead during the holidays and this sweet potato casserole is one of the best make ahead recipes. Here’s how to do it:
- Prepare the sweet potato filling. Add to the casserole dish, cover with plastic wrap, and refrigerate up to 1-2 days in advance.
- The next day, remove the sweet potato mixture from the fridge 30 minutes before baking. Make the crumble, scatter on top, and bake as directed.
Serving Suggestions
While this is most certainly one of those vegan sweet potato recipes for Thanksgiving, you could honestly make this any time of year!
- Thanksgiving: Serve with all the classic Thanksgiving sides like Healthy Green Bean Casserole and Cauliflower Mashed Potatoes.
- Weeknight Side Dish: Serve with some roasted turkey breast or rotisserie chicken as a year-round recipe.
How to Store & Reheat
Store leftovers covered in the fridge or in an airtight container for up to 3 days.
Reheat in a low oven (300 degrees F) until warm, about 15-20 minutes. Or, scoop into a microwave-safe bowl and microwave in 30-second intervals until steamy.
Recipe FAQs
Is sweet potato casserole healthy?
This vegan sweet potato casserole is healthy since we are using natural sweeteners like maple syrup and far less sugar than most sweet potato casserole recipes.
Can sweet potato casserole be gluten free?
Absolutely! This sweet potato bake with pecan crumble is gluten-free when made with certified gluten free oats and gluten-free flour.
Best Vegan Sweet Potato Casserole
Ingredients
- 4-5 large sweet potatoes
- 1/4 cup maple syrup
- 3 tablespoons coconut oil, melted and cooled
- 3/4 cup non-dairy milk, room temperature (canned coconut milk will provide richer texture but any milk works)
- 2 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
Pecan Oat Crumble
- 1 cup gluten-free rolled oats
- 1/2 cup 1:1 gluten-free flour, whole wheat white flour, or all-purpose (almond meal will also likely work)
- 1/2 cup chopped pecans
- 1/2 cup coconut or brown sugar
- 6 tablespoons softened coconut oil*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, optional
- pinch of salt
Instructions
- Prepare: Cut sweet potatoes in large chunks (I left skins on) and place in large pot of water. Bring to a boil for 5 minutes then reduce to simmer about 20 minutes, or until potatoes are tender – check with fork. Drain and rinse with cold water. Peel skins once potatoes have cooled. See Notes for other methods of cooking sweet potatoes.
- Preheat oven to 350ºF. Grease/spray large casserole dish or 9×13 pan; set aside.
- Make filling: Place peeled sweet potatoes in bowl of stand mixer with maple syrup, melted & cooled oil, milk, vanilla, and cinnamon. Use paddle attachment to gently combine. Keep some texture with the potatoes, but you want the mixture fairly smooth. You can also do this by hand using a potato masher.
- Transfer sweet potato mixture into prepared casserole dish; set aside.
- Make topping: In a medium bowl combine ingredients for crumble: oats, flour, pecans, sugar, softened coconut oil, cinnamon and nutmeg. Use fork to combine or hands to mix together at end, leaving chunks. Sprinkle pecan oat crumble on top of sweet potato mixture, pressing gently into mixture.
- Bake uncovered for 40-45 minutes, until crumble is slightly golden. Allow casserole to rest for 10-15 minutes before serving. Enjoy!
Video
Recipe Notes:
Nutrition Information
If you make this Vegan Sweet Potato Casserole, don’t forget to leave a comment and review! I love hearing from you and it helps others learn about the recipe too. XX Ashley
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