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A plate with Air Fryer Sweet Potato Casserole topped with oat and pecan crumble, a fork resting on the side; serving dish visible in the background.

Air Fryer Vegan Sweet Potato Casserole

Air Fryer Sweet Potato Casserole is my favorite holiday side when I want something comforting without heating up the oven. The maple pecan topping cracks perfectly over creamy sweet potatoes made silky with butter, vanilla, and warm spices, and the air fryer toasts the pecans golden while keeping everything tender underneath. I make it for Thanksgiving, Christmas dinner, Friendsgiving, and potlucks because it's a major crowd-pleaser loved by both kids and adults. Even non-vegans ask for seconds. This sweet, dessert-like side dish is make-ahead friendly, travels well, and stays fresh in the fridge for 4 days. You can also freeze it for up to 2 months, making it perfect for busy holiday planning.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: American
Keyword: Air Fryer Vegan Sweet Potato Casserole
Servings: 8
Calories: 156kcal
Author: Mandy Applegate

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
US Customary - Metric

Instructions

  • Peel and cut the potatoes in medium cubes (about 2 inches), cover with foil and transfer to the air fryer tray and bake for 30 minutes at 370°F (180°C), until they are soft and tender.
    1 ¼ pounds sweet potatoes
  • Transfer the potatoes to a big bowl to mash them. Add the butter, vanilla, cinnamon, ginger, nutmeg and salt. Mix well.
    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 another bowl, mix all the crumble topping ingredients until fully combined.
    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
  • Transfer the mashed sweet potatoes to a casserole dish and top with the crumble topping. Bake again for 7 minutes, or until browned and crunchy.
  • Serve warm and enjoy.

Notes

  • Cut uniform cubes: Make sure your sweet potato pieces are all about the same size so they cook evenly and you don't end up with some mushy pieces and some undercooked ones.
  • Don't skip the foil: Covering the sweet potato cubes with foil while they bake traps moisture and helps them steam, which makes them much easier to mash and prevents dry spots.
  • Make it ahead: You can mash the sweet potatoes and make the topping up to 2 days in advance, then assemble and bake right before serving so the topping stays crunchy.
  • Toast the pecans extra: If you want even more flavor, toast the pecans in a dry pan for 2-3 minutes before adding them to the crumble topping.
  • Use a casserole dish that fits: Check that your baking dish fits comfortably in your air fryer basket before you start, so you don't have to transfer everything halfway through.
  • Flash freeze the casserole first: If you're freezing it, place the assembled casserole uncovered in the freezer for 1 hour before wrapping it tightly so the topping doesn't get soggy or stick to the container.

Nutrition

Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 74mg | Potassium: 285mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10260IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
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