Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A vegan sweet potato casserole baked to perfection, topped with crunchy chopped pecans in an oval ceramic dish. In the background, a jar of syrup awaits, promising added sweetness to this delightful plant-based treat.

Easy Vegan Sweet Potato Casserole Recipe

This Vegan Sweet Potato Casserole is one of those dishes that wins over everyone, whether they're vegan or not. The creamy sweet potatoes topped with a crunchy, nutty crumble make it feel special, but it's super easy to whip up. You can make it ahead, freeze it, and pull it out when you need a crowd-pleasing side for holidays, potlucks, or just a cozy night in. Once you try it, you’ll want to keep making it all year round.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: Side Dish
Cuisine: American
Keyword: Vegan Sweet Potato Casserole
Servings: 8
Calories: 156kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="ZWcOECWg" upload-date="2025-10-02T10:08:37+00:00" name="Southern Style Sweet Potato Casserole" description="A cozy holiday casserole that’s sweet, fluffy, and golden." player-type="default" override-embed="default"]

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.

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
Tried this recipe?Let us know how it was!