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Home Recipes Course Lunch & Dinner Sides Vegan Sweet Potato Casserole
GF Gluten-Free DF Dairy Free V Vegan

Vegan Sweet Potato Casserole

Jump to Recipe Rate Recipe
Posted:11/10/21
Updated:11/15/23
By:Ashley

Healthy Vegan Sweet Potato Casserole with Pecan Oat Crumble – the perfect side dish for your holiday table. Easy to make, lots of flavor and gluten-free friendly too. The whole family will love this!

spoon digging into white casserole dish of sweet potatoes and pecans

Post updated with some more instructions and new photos 2019. Originally published November 2017. Same delicious recipe!

Why You’ll Love This Recipe

  • A healthier take on traditional sweet potato casserole but doesn’t compromise on flavor.
  • Choose your favorite way to prepare sweet potatoes – on the stovetop, Instant Pot or using the oven.
  • A vegan and gluten free friendly recipe using coconut oil, sweetened with maple syrup and made with gluten free oats.
  • The pecan crumble topping! It’s to die for.
  • Leftovers reheat well! This makes for a great addition to leftover Thanksgiving breakfast the next day (or two, or three).

Casserole Ingredients

  • 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.
  • coconut oil – used in place of butter to keep this recipe vegan. However, you can use butter or vegan-friendly butter too.
  • non-dairy milk – your choice here! Use oat milk if looking for a nut-free recipe
  • maple syrup – the sweetener of choice here. Only a quarter cup in the sweet potato filling. No need for all of the added white sugar here.
  • vanilla – for a little flavor .
  • oats – for the best crunchy oat topping ever! Trust me, you won’t miss the marshmallows.
  • pecans – Pecans are a great addition to the oat topping but you can always omit if you need a nut-free recipe.
  • brown sugar – Or coconut sugar works too.
  • cinnamon & nutmeg – always gotta add a little spice
  • salt – flavor enhancer
spoon digging into white casserole dish of sweet potatoes

Ways to Cook Sweet Potatoes

BOIL METHOD: Cut the potatoes (with the skins on) into large chunks, and then let them boil 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 oven at 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.

cooked sweet potatoes on board with skins

Sweet Potato Mixture

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.

You can also use a potato masher here.

In regards to texture of the mashed sweet potatoes, I like to keep some texture. Mix and/or mash to your liking.

sweet potato casserole in large mixing bowl

Pecan Oat Crumble Topping

I love love love this pecan topping! I much prefer it over marshmallow topping.

All you have to do is mix together the oats, flour, pecans, brown sugar, softened coconut oil (or use vegan butter) and spices. Mix well in a medium bowl until everything is evenly combined.

TIP: Use your hands to get extra clumps.

spoon with pecan oat crumble in sweet potato casserole

Assemble & Bake

Add the sweet potato mixture into a 9×13 casserole dish and add the pecan crumble topping, topping with additional whole pecans if you’d like.

Bake casserole for about 45 minutes until crumble is golden and let rest for 15 minutes or so before serving.

baked sweet potato casserole with pecans

Even though this healthy sweet potato casserole is one of those dishes you typically see served around the holidays, I could totally eat this year round… Anyone else?!

Making Ahead

To make this casserole ahead of time, prepare the filling and add to casserole dish, cover and refrigerate overnight. You can make the crumble the day of, add to dish and bake as directed. Allow the casserole dish to sit at room temperature for about 30 minutes before baking.

closeup of sweet potato casserole with pecans and oats

Storing & Reheating

Cover leftovers with lid and store in fridge. Reheat using your desired method (I just use the microwave). Leftovers are actually great on toast, yogurt bowls and pancakes!

More Healthy Thanksgiving Side Dishes

  • Butternut Squash Mac and Cheese
  • Lightened up Cheesy Potato Casserole
  • Maple Roasted Brussels Sprouts and Squash with Almond Butter Dressing
  • Kale Butternut Squash Salad with farro, feta & cranberries

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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Best Vegan Sweet Potato Casserole

spoon digging into white casserole dish of sweet potatoes
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★★★★★

4.9 from 7 reviews

Healthy Vegan Sweet Potato Casserole with Pecan Oat Crumble – the perfect side dish for your holiday table. Sweetened with maple syrup and gluten-free friendly.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9x13 casserole dish 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American Thanksgiving
  • Diet: Vegan

Ingredients

Scale
  • 4–5 large sweet potatoes
  • 1/4 cup maple syrup
  • 3 TBS 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 tsp vanilla extract
  • 1 tsp 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 TBS softened coconut oil*
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)

Instructions

  1. 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.
  2. Preheat oven to 350ºF. Grease/spray large casserole dish or 9×13 pan; set aside.
  3. 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. 
  4. Transfer sweet potato mixture into prepared casserole dish; set aside.
  5. 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.
  6. Sprinkle pecan oat crumble on top of sweet potato mixture, pressing gently into mixture.
  7. Bake uncovered for 40-45 minutes, until crumble is slightly golden. Allow casserole to rest for 10-15 minutes before serving. Enjoy!

Notes

BAKE METHOD: Poke holes in the sweet potatoes and place on parchment lined baking sheet. Bake in oven at 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.

Nutrition

  • Serving Size: 1/12th
  • Calories: 252
  • Sugar: 15g
  • Sodium: 47mg
  • Fat: 12g
  • Saturated Fat: 9g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: healthy sweet potato casserole, vegan thanksgiving side dishes, sweet potato casserole with pecans

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. Courtney says

    11/1/2017 at 9:05 am

    I feel so special for making it on the blog (hair flip emoji). Sweet potatoes are my fav–may need to make this for the Hicks’ Thanksgiving! Love you lot, Ash!

    Reply
    • Ashley says

      11/1/2017 at 9:15 am

      <3 Lol Love you tooooo!

      Reply
  2. Lin says

    11/1/2017 at 9:13 am

    Hi there, is the recipe with measurements posted anywhere? I just see the “what you will need” list but no exact measurements. Thanks!

    Reply
    • Ashley says

      11/1/2017 at 9:15 am

      Hi Lin! Definitely forgot to insert the recipe page code *slaps forehead* thanks for letting me know! 😀 It’s updated now!

      Reply
  3. Emily Weir says

    11/1/2017 at 9:13 am

    I can not wait to try this at a Friendsgiving this holiday season!

    Reply
    • Ashley says

      11/1/2017 at 9:14 am

      Yay! Hope you all enjoy!

      Reply
  4. Alysia | Slim Sanity says

    11/1/2017 at 10:18 am

    I have never ever tried sweet potato casserole! For some reason I have such a hard time moving away from just roasting them. Might need to change that soon 🙂

    Reply
  5. Emily Swanson says

    11/2/2017 at 9:45 am

    Wow! That’s so cool that you have 3 weddings coming up; I love going to weddings! I do love fall, and I especially love all the pine trees in Colorado because they’re green all year long. However I do love the leaves falling too; I guess there are just different things to love about different seasons.

    This sweet potato casserole is absolutely gorgeous Ashley; I love sweet potato casserole with a crunchy topping more than a marshmallow topping, so this is my favorite kind!

    Reply
  6. Cassie says

    11/2/2017 at 5:17 pm

    Oh my gosh, this looks DIVINE! I love the pecan oat crumble on top. I would probably eat this for breakfast/dessert/lunch/dinner/afternoon snack/ANYTHING!

    Reply
  7. Adrea says

    11/7/2017 at 9:34 am

    Yaass need this for Thanksgiving!

    Reply
  8. Michelle @ Sunkissed Kitchen says

    11/8/2018 at 3:06 am

    A new holiday favorite for sure! I love how the maple adds a bit of flavor without making this dish too sweet. The crunchy topping <3 <3

    ★★★★★

    Reply
  9. Paula Teubel says

    11/11/2018 at 7:26 pm

    Could this be made in a crock pot? I would love o bring this for a school pot luck.

    Reply
    • Ashley says

      11/14/2018 at 10:27 am

      Hi Paula, I haven’t actually tried this in a crockpot yet! I think most of it would come out just fine but the crumble topping wouldn’t really crisp up like it would in the oven.

      Reply
      • Cristin says

        11/21/2018 at 3:42 pm

        I was thinking crock pot too. I think try roasting the crumble and parchment paper in the oven and then sprinkling but over the heated squash (what I’m doing instead of sweet potato)

        Reply
        • Ashley says

          11/21/2018 at 4:00 pm

          Ah yes that could also work! Love the squash idea too.

          Reply
  10. Lauren says

    11/18/2018 at 6:49 pm

    Can the sweet potato mixture part be made a day in advance and then topped with the oat crumble when you pop it in the oven the next day?

    Reply
    • Ashley says

      11/18/2018 at 6:55 pm

      Yes! That is actually what I plan on doing – I would bring the dish out about 30 minutes prior to heating the oven to let it sit to room temperature for a little bit. Then baking as normal.

      Reply
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I’m Ashley – I started in 2015 to share healthier recipes. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious.

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