Name: Vegan Sweet Potato Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
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 preferred for richness); 2 teaspoons vanilla extract; 1 teaspoon 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 also works); 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

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This Vegan Sweet Potato Casserole is a wholesome twist on a classic holiday side dish. With a creamy, lightly sweetened sweet potato base and a crunchy pecan oat crumble topping, it’s packed with warm spices and festive flavors. It’s vegan, gluten-free friendly.

Vegan Sweet Potato Casserole

Why You’ll Love This Recipe

Completely vegan and gluten-free friendly
Made with wholesome ingredients like sweet potatoes, oats, and maple syrup
Rich, creamy texture without the need for dairy
Naturally sweetened and refined sugar optional
Perfect for holidays but easy enough for any cozy fall meal
Crunchy pecan oat crumble for added flavor and texture
Easily adaptable with different toppings and mix-ins
A crowd-pleasing favorite among vegans and non-vegans alike
Make-ahead friendly for stress-free entertaining
Comfort food that still feels healthy and nourishing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet Potato Filling:
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 teaspoon ground cinnamon

Pecan Oat Crumble Topping:
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

Directions

Cut the sweet potatoes into large chunks (skins can be left on) and place them in a large pot of water. Bring to a boil and cook for 5 minutes, then reduce heat and simmer for about 20 minutes, or until the sweet potatoes are fork-tender. Drain and rinse with cold water, then peel the skins once they’re cool enough to handle.
Preheat your oven to 350ºF and grease a large casserole dish or 9×13 baking pan. Set aside.
In a large mixing bowl or stand mixer, combine the peeled sweet potatoes, maple syrup, melted coconut oil, non-dairy milk, vanilla extract, and cinnamon. Mix until mostly smooth with some texture remaining. A potato masher can also be used for this step.
Spread the sweet potato mixture evenly into the prepared casserole dish.
In a medium bowl, combine the crumble ingredients: oats, flour, pecans, sugar, coconut oil, cinnamon, nutmeg (if using), and a pinch of salt. Mix with a fork or your hands until the mixture forms clumps.
Sprinkle the crumble evenly over the sweet potato layer, gently pressing it into the surface.
Bake uncovered for 40–45 minutes, or until the topping is golden and crisp. Let the casserole rest for 10–15 minutes before serving.

Servings and timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Variations

Nut-Free: Omit the pecans and replace with sunflower seeds or more oats.
Sugar-Free: Use only maple syrup in the filling and omit or reduce sugar in the crumble.
Extra Crunchy Topping: Add shredded coconut or crushed cornflakes to the topping.
More Spices: Add ground ginger or cloves for a deeper flavor profile.
Savory Twist: Skip the sweetener and top with herbed breadcrumbs for a savory version.
Mini Casseroles: Make individual servings using ramekins for portion control.
Protein Boost: Stir in a few tablespoons of hemp seeds or ground flax into the filling.

Storage/Reheating

Store any leftover casserole in an airtight container in the refrigerator for up to 4–5 days. To reheat, warm individual servings in the microwave or place the casserole in the oven at 325ºF until heated through. To retain the crumble’s texture, reheat uncovered in the oven.

For longer storage, you can freeze the baked casserole for up to 2 months. Let it cool completely before wrapping tightly in foil and freezing. Thaw overnight in the fridge and reheat in the oven.

FAQs

What makes this sweet potato casserole vegan?

This casserole uses plant-based ingredients like coconut oil, non-dairy milk, and maple syrup instead of butter, dairy milk, or eggs.

Can I make this casserole ahead of time?

Yes, you can prepare the filling and topping separately a day in advance. Assemble just before baking or bake the full casserole and reheat before serving.

Can I use canned sweet potatoes instead of fresh?

You can use canned sweet potatoes in a pinch. Just be sure they are unsweetened and well-drained. The flavor and texture may differ slightly.

What’s the best non-dairy milk to use?

Canned coconut milk gives the creamiest texture, but almond, soy, or oat milk also work well.

Is this recipe gluten-free?

Yes, it is gluten-free if you use certified gluten-free oats and a gluten-free flour blend in the crumble topping.

Can I substitute the coconut oil?

Yes, you can use vegan butter or another neutral plant-based oil instead of coconut oil.

How can I make the topping crispier?

Bake a little longer uncovered or broil for the last 1–2 minutes, keeping a close eye to avoid burning.

Is this casserole overly sweet?

No, it’s mildly sweetened with maple syrup and brown sugar. You can adjust the sweetness to your taste.

Can I add marshmallows to the topping?

Yes, for a more traditional twist, add vegan marshmallows during the last 10 minutes of baking.

What can I serve with vegan sweet potato casserole?

It pairs wonderfully with roasted vegetables, stuffing, lentil loaf, vegan gravy, and cranberry sauce.

Conclusion

This Vegan Sweet Potato Casserole is the ultimate comfort dish for the holiday season, blending nourishing ingredients with cozy flavors. It’s easy to prepare, crowd-pleasing, and a perfect plant-based addition to your festive table. Whether you’re serving it to long-time vegans or skeptical guests, this dish is bound to win everyone over.