Easy Vegan Sweet Potato Casserole Recipe
Add Preferred SourceThis Vegan Sweet Potato Casserole is the kind of dish that makes everyone at the table happy—whether they’re vegan or not. With creamy mashed sweet potatoes and a crunchy, nutty topping, it’s a side that’s simple to make but feels a little special.
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I love dishes that you can make ahead of time, that freeze well, and just make your life easier on the day. This huge crowd-pleaser is really easy to make and is perfect for the holidays, Friendsgiving, potlucks, or those days when you just want something warm and comforting. I think this is a recipe you’ll make again and again.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Sweet Potato Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making vegan sweet potato casserole is super easy; just follow my simple instructions.
Bake the Sweet Potatoes
First, preheat your oven to 390°F (200°C).
Peel and chop your sweet potatoes into 2-inch cubes, then spread them out on a lined baking tray. Cover them with foil and bake for about an hour or until they’re soft and ready to mash.
Mash the Potatoes
Once your potatoes are tender, transfer them to a large bowl.
Mash them up while they’re still warm, then stir in the melted vegan butter, vanilla extract, cinnamon, ginger, nutmeg, and a pinch of salt. Keep mixing until everything is creamy and smooth.
Make the Crumble Topping
In a separate bowl, combine rolled oats, chopped pecans, brown sugar, cinnamon, nutmeg, melted vegan butter, and maple syrup. Stir it all together until it’s fully mixed, and you’ve got a nice crumbly texture.
Assemble and Bake Again
Spread your mashed sweet potatoes evenly into a casserole dish. Sprinkle the crumble topping generously over the top.
Pop the dish back in the oven and bake for about 15 minutes or until the topping is golden and crispy.
Remove the dish from the oven, serve warm and enjoy!
Recipe Notes and Expert Tips
Here are some of my top tips for making the perfect plant-based sweet potato casserole.
- Smooth Mashed Potatoes: Mash your potatoes while they’re warm to get a smoother texture. Cold potatoes won’t mash as well.
- Crunchy Topping: Want extra crunch? Add a handful of chopped pecans right before serving.
- Maple Syrup Substitute: If you’re out of maple syrup, agave syrup works just as well for that sweet kick.
- Make It Nut-Free: Allergic to nuts? Swap the pecans for pumpkin seeds or sunflower seeds for a crunchy topping without the nuts.
- Double the Topping: Love a lot of crumble? Feel free to double the topping ingredients for extra crunch.
- Broil for Crisp: If you like a super crispy topping, broil it for 1-2 minutes at the end. Just watch closely so it doesn’t burn.
How to Store Leftover Vegan Sweet Potato Casserole
Store the casserole in an airtight container in the fridge for up to 4 days. When you’re ready to eat, just pop it back in the oven at 350°F (175°C) until heated through, or warm it up in the microwave for a quicker option.
This casserole freezes beautifully. Let it cool completely before transferring it to a freezer-safe container. You can store it in the freezer for up to 2 months.
To reheat, thaw it overnight in the fridge, then warm it in the oven at 350°F (175°C) until heated through. If the topping loses its crunch after freezing, you can add a bit of fresh crumble before reheating.
What to Serve With Vegan Sweet Potato Casserole
Vegan Sweet Potato Casserole is one of those dishes that goes with just about everything. If you’re planning a hearty meal, pair it with a vegan nut roast or a vegan pot pie.
Roasted veggies, like Brussels sprouts or broccoli, bring a nice crispy contrast to the creamy casserole. Want to go all out? Drizzle some vegan gravy over the top for extra flavor. And don’t forget the bread! Warm vegan rolls or a crusty loaf are perfect for soaking up any leftovers on your plate.
More Easy Vegan Casserole Recipes for You to Try at Home
If you love casseroles as much as I do, check out some of my favorites.
Equipment
Ingredients
Mashed Sweet Potatoes:
- 1 ¼ pounds sweet potatoes 2-3 big ones
- 2 tablespoons vegan butter melted
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- Salt to taste
Crumble Topping
- ¼ cup rolled oats
- ½ cup raw pecans chopped
- 1 ½ teaspoons brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 1 tablespoon vegan butter melted
- 1 tablespoon pure maple syrup
Video
Instructions
- Preheat the oven to 390°F (200°C). Peel your sweet potatoes and cut them into 2-inch cubes. Spread the cubes on a lined baking sheet, cover with foil, and bake for about an hour, or until they’re soft and tender.1 ¼ pounds sweet potatoes
- Once the sweet potatoes are done, transfer them to a large bowl. Mash them until smooth, then stir in the melted vegan butter, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix everything together until fully combined.2 tablespoons vegan butter, ½ teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, Salt to taste
- In a separate bowl, mix together the rolled oats, chopped pecans, brown sugar, cinnamon, nutmeg, melted vegan butter, and maple syrup. Stir until the mixture forms a crumbly texture.¼ cup rolled oats, ½ cup raw pecans, 1 ½ teaspoons brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon freshly grated nutmeg, 1 tablespoon vegan butter, 1 tablespoon pure maple syrup
- Spoon the mashed sweet potatoes into a casserole dish and spread them out evenly. Sprinkle the crumble topping over the potatoes, making sure it covers the surface. Bake for another 15 minutes, or until the topping is golden and crispy.
- Serve warm and enjoy!
Notes
- Smooth Mashed Potatoes: Mash your potatoes while they’re warm to get a smoother texture. Cold potatoes won’t mash as well.
- Crunchy Topping: Want extra crunch? Add a handful of chopped pecans right before serving.
- Maple Syrup Substitute: If you’re out of maple syrup, agave syrup works just as well for that sweet kick.
- Make It Nut-Free: Allergic to nuts? Swap the pecans for pumpkin seeds or sunflower seeds for a crunchy topping without the nuts.
- Double the Topping: Love a lot of crumble? Feel free to double the topping ingredients for extra crunch.
- Broil for Crisp: If you like a super crispy topping, broil it for 1-2 minutes at the end. Just watch closely so it doesn’t burn.
