Vegan Sweet Potato Casserole Recipe

Learn how to make the best homemade vegan sweet potato casserole with a maple-sweetened creamy base and crunchy pecan topping. This easy baking recipe transforms simple ingredients into a show-stopping side dish or dessert perfect for holidays or family gatherings. No dairy or eggs required!

Difficulty:

Beginner

Prep Time:

30 mins

Cook Time:

45 mins

Serves:

1 casserole (8 servings)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 kg sweet potatoes (about 4 medium)</li> <li class="ingredients-single-item">60ml maple syrup</li> <li class="ingredients-single-item">120ml coconut milk (full-fat)</li> <li class="ingredients-single-item">2 tbsp coconut oil, melted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">100g rolled oats</li> <li class="ingredients-single-item">80g pecans, roughly chopped</li> <li class="ingredients-single-item">60g brown sugar (or coconut sugar)</li> <li class="ingredients-single-item">60g all-purpose flour (or gluten-free flour blend)</li> <li class="ingredients-single-item">1/2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">60g coconut oil, solid but softened</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) square baking dish</li> <li class="equipment-single-item">Food processor or potato masher</li> <li class="equipment-single-item">Baking sheet</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C. Wash and dry the sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes until completely tender when pierced with a knife. The slow roasting develops a deeper flavor than boiling by allowing the natural sugars to caramelize slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While the sweet potatoes are baking, prepare your topping. In a medium bowl, combine the rolled oats, chopped pecans, brown sugar, flour, cinnamon, and salt. Mix well, ensuring even distribution of the spices. Add the softened coconut oil and use your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces. The varying texture will create delightful crunch contrast in the final dish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Once the sweet potatoes are fully cooked, remove from the oven and reduce oven temperature to 180°C. Allow the sweet potatoes to cool just enough to handle, then peel away the skins (they should slip off easily when properly baked). </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the sweet potato flesh to a food processor or large bowl. Add the maple syrup, coconut milk, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Process or mash until perfectly smooth and creamy. The mixture should be thick but flowing, similar to a thick cake batter. Taste and adjust sweetness or spices if needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Lightly grease your baking dish with coconut oil, then spread the sweet potato mixture evenly into the dish. Use a spatula to smooth the top, creating a level surface for the topping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Sprinkle the prepared topping evenly over the sweet potato layer, making sure to cover the entire surface. Try not to press the topping down—its loose texture allows for better browning and crispness as the coconut oil melts and coats the oats and nuts during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake the casserole at 180°C for 25-30 minutes until the topping is golden brown and fragrant, and the edges of the sweet potato layer are beginning to bubble slightly. If the topping browns too quickly, loosely cover with foil for the remaining baking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and allow the casserole to rest for at least 10 minutes before serving. This resting period allows the filling to set slightly and the flavors to meld together. The casserole can be served warm or at room temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the best presentation, scoop generous portions that include both the creamy sweet potato base and the crunchy topping. This casserole keeps well refrigerated for up to 4 days and can be reheated in a 160°C oven until warmed through. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Sweet Potato Casserole?

This vegan sweet potato casserole uses sweet potatoes, maple syrup, coconut milk, coconut oil, vanilla, cinnamon, nutmeg, and salt for the creamy base. The crunchy topping combines rolled oats, chopped pecans, brown sugar, flour, cinnamon, salt, and coconut oil.

How to cook Vegan Sweet Potato Casserole at home?

Learn how to cook Vegan Sweet Potato Casserole by first roasting sweet potatoes until tender, then mashing them with coconut milk, maple syrup and spices. Make the topping by combining oats, pecans, sugar, flour and coconut oil. Layer the sweet potato mixture in a baking dish, sprinkle with topping, and bake until golden brown and bubbling.

Can I make sweet potato casserole ahead of time for holiday gatherings?

Yes! Prepare the sweet potato mixture and topping up to 2 days ahead and store separately in the refrigerator. Assemble and bake just before serving, adding 5-10 minutes to the baking time if coming straight from the fridge. This makes holiday meal preparation much more manageable.

What's the best type of sweet potato to use for a creamy casserole texture?

Orange-fleshed sweet potatoes (sometimes labelled as yams) work best for casseroles as they have a higher moisture content and natural sweetness. Jewel or Garnet varieties create that classic smooth, creamy texture and vibrant colour that makes the dish so appealing.

How can I make this sweet potato dish less sweet for a more savoury side?

Reduce the maple syrup by half and add a tablespoon of nutritional yeast to the sweet potato mixture for umami depth. In the topping, cut the sugar amount by half and add 2 tablespoons of chopped fresh rosemary or thyme for a more savoury-leaning, balanced dish.

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