Vegan Sweet Potato Casserole

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/7/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Vegan Sweet Potato Casserole

The Spruce / Diana Chistruga
Prep: 25 mins
Cook: 50 mins
Total: 75 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
380 Calories
16g Fat
57g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 380
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 252mg 11%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 19%
Total Sugars 33g
Protein 4g
Vitamin C 26mg 130%
Calcium 98mg 8%
Iron 2mg 10%
Potassium 709mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A sweet potato casserole is always a welcome addition to any Thanksgiving table, but it's a winner all year long. Sweet, creamy, and bright, this dairy-free vegan sweet potato casserole is perfect for the fall and winter months when root vegetables are plentiful. The combination of spices used in this recipe gives the dish a not-too-sweet flavor leaving your taste buds satisfied.

Most sweet potato casserole recipes call for butter, milk, and eggs, making them less than vegan-friendly. This version swaps for vegan butter, coconut milk, and soy yogurt with delicious results. It has the same flavors and textures that you'd expect from a classic sweet potato casserole.

This particular casserole doesn't use a traditional marshmallow topping, instead featuring a sprinkle of crunchy, sweet nut topping. If you want to incorporate marshmallows, look for a vegan variety and add in the last few minutes of baking. Serve with other classic Thanksgiving dishes like vegan green bean casserole and vegan stuffing.

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"This sweet potato casserole had excellent flavor—you won't miss the eggs and dairy. The spices, brown sugar, and maple syrup flavored the casserole perfectly, and the topping was crunchy and delicious! Whether vegan or not, this is a dish the whole family will enjoy." —Diana Rattray

Vegan sweet potato casserole
A Note From Our Recipe Tester

Ingredients

For the Casserole:

  • 5 cups sweet potatoes, about 1 3/4 pounds, peeled and diced into 1-inch cubes

  • 1/3 cup maple syrup

  • 3 tablespoons dark brown sugar

  • 2 tablespoons dairy-free soy margarine, softened

  • 3/4 teaspoon salt

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 cup coconut milk

  • 1/4 cup unsweetened soy yogurt

  • 1 1/2 teaspoons vanilla extract

For the Topping:

  • 3/4 cup pecans, finely chopped

  • 1/2 cup dark brown sugar

  • 1/3 cup (45 grams) all purpose flour

  • 3 tablespoons dairy-free soy margarine

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 325 F.

    Ingredients for sweet potato casserole

    The Spruce / Diana Chistruga

  2. Oil a 1 1/2- to 2-quart casserole dish and set aside.

    Oil a casserole dish

    The Spruce / Diana Chistruga

  3. Add the chopped sweet potato to a medium-sized saucepan and fill with enough water to cover. Boil, uncovered until fork tender, about 15 minutes.

    sweet potatoes cooking in a saucepan

    The Spruce / Diana Chistruga

  4. To make the casserole, drain the sweet potatoes well and place in the bowl of a food processor. Process until creamy.

    sweet potatoes in a food processor

    The Spruce / Diana Chistruga

  5. Add the maple syrup, dark brown sugar, margarine, salt, cinnamon, nutmeg, and ginger and pulse until well combined.

    maple syrup, dark brown sugar, margarine, salt, cinnamon, nutmeg, and ginger with the sweet potato mixture in a food processor

    The Spruce / Diana Chistruga

  6. Add the coconut milk, soy yogurt, and vanilla extract, processing until the mixture is smooth.

    coconut milk, soy yogurt, and vanilla extract added to the sweet potato mixture in the food processor

    The Spruce / Diana Chistruga

  7. Transfer the mixture to the prepared dish, smooth into an even layer, and set aside.

    sweet potato mixture in a baking dish

    The Spruce / Diana Chistruga

  8. To make the topping, add the pecans, dark brown sugar, and flour to a medium bowl. Stir until well-mixed.

    pecans, dark brown sugar, and flour in a bowl

    The Spruce / Diana Chistruga

  9. Cut in the margarine until the mixture resembles pea-sized crumbles. Sprinkle evenly over the sweet potato filling.

    sweet potato mixture with pecan topping in a baking dish

    The Spruce / Diana Chistruga

  10. Bake for 30 to 35 minutes or until the top is golden brown and the filling is slightly bubbly. Let cool for 10 to 20 minutes before serving.

    Vegan Sweet Potato Casserole

    The Spruce / Diana Chistruga

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Tips

  • Vegan sweet potato casserole can be assembled a day ahead and stored in the refrigerator. Let it come to room temperature before baking.
  • Instead of cubing and boiling, baked and peeled sweet potatoes can be used.
  • If possible, give the casserole 10 to 20 minutes to sit before serving. It will still be warm, but it will have been given some time to set. It also gives the topping some time to dry out, making it crisper.
  • Instead of using a food processor to blend the sweet potato filling, an immersion blender makes quick work of the potatoes without dirtying another dish.


Recipe Variations

  • Nut-free: If there is a nut allergy concern, achieve a similar crunchy topping by replacing the pecans with old-fashioned rolled oats.
  • Gluten-free: Replace the flour in the topping with your favorite all-purpose gluten-free flour blend. Double-check that all other ingredients are gluten-free.
  • With Marshmallows: Top the crumb layer—or replace it—with 1 1/2 to 2 cups of vegan mini marshmallows in the last few minutes of baking.

How to Store

  • Store leftover vegan sweet potato casserole in an airtight container in the fridge for up to three days. Reheat in the microwave or, to re-crisp the top, the oven.
  • The casserole can be frozen with some adjustments. Assemble except for the topping and, instead of baking, wrap well and freeze for up to a month. When ready to bake, top with the topping and bake from frozen for an extra 5 to 10 minutes.

What is the difference between light and dark brown sugar?

The difference between light brown sugar and dark brown sugar is the amount of molasses. Dark brown sugar contains about twice as much molasses as light brown sugar. The extra molasses is what makes it a bit more robust in flavor and darker in color.