Vegan Sweet Potato Casserole Recipe

Sweet Potato Casserole
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  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 6 to 8 servings
Ratings (13)

Sweet, creamy, and bright, this dairy-free/vegan sweet potato casserole is perfect for the fall and winter months when root vegetables are plentiful.

Sweet potato casserole is always a welcome addition to any Thanksgiving Day table but it's a winner all year long.

The combination of spices used in this recipe gives the dish a sweet-yet-savory tone leaving your taste buds satisfied for hours. The mix of dark brown sugar and maple syrup gives a cleaner taste than brown sugar alone.

What You'll Need

  • For the Filling:
  • 5 cups sweet potatoes (1-inch cubes)
  • 1/3 cup maple syrup
  • 3 tablespoons dark-brown sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/4 teaspoon ginger (ground)
  • 3 tablespoons pecans (finely ground)
  • 2 tablespoons soy margarine (dairy-free, softened)
  • 1/4 cup coconut milk
  • 1/4 cup soy yogurt (unsweetened, dairy-free)
  • 1 1/2 teaspoons vanilla extract
  • For the Pecan Topping:
  • 1/2 cup dark-brown sugar (packed)
  • 1/3 cup flour (all-purpose)
  • 3/4 cup pecans (chopped)
  • 3 tablespoons soy margarine (softened)

How to Make It

Prepare the Sweet Potatoes

  1. Heat the oven to 325 F. Lightly oil a 13x9-inch casserole dish and set aside.
  2. In a medium-sized saucepan with water just to cover, bring the chopped sweet potatoes to a boil until tender.
  3. In a colander or sieve, drain the sweet potatoes and place in the bowl of a food processor. Process until creamy.
  4. Add the maple syrup, 3 tablespoons dark-brown sugar, salt, cinnamon, nutmeg, ginger, 3 tablespoons ground pecans, and 2 tablespoons dairy-free soy margarine and pulse until well combined.
  1. Add the coconut milk, soy yogurt, and vanilla extract, processing until the mixture is smooth. Transfer the mixture to the prepared dish.

Make the Pecan Topping and Bake 

  1. In a medium-large bowl, mix together 1/2 cup dark-brown sugar, flour, and 3/4 cup chopped pecans until well mixed.
  2. Cut in 3 tablespoons dairy-free soy margarine until the mixture resembles pea-sized crumbles, and, using your hands, sprinkle over the sweet potato filling.
  3. Bake for 30 to 35 minutes or until the top is golden brown and the filling is slightly bubbly.

Ingredient Substitutions and Cooking Tips

Picky eaters young and old may not be open to the crusted pecan topping. If this is a concern, set the pecan topping aside and serve the casserole in ramekins, allowing those will partake of the pecan goodness to add it themselves.

If there is a nut allergy concern, get a similar crunchy topping by replacing the pecans with old-fashioned rolled oats instead. It's a familiar addition that gives a similar consistency and taste as pecans.

Nutritional Guidelines (per serving)
Calories 423
Total Fat 17 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 1 mg
Sodium 293 mg
Carbohydrates 65 g
Dietary Fiber 6 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)