When Thanksgiving rolls around, there are a few dishes that just have to be on the table. For many, a sweet potato casserole is non negotiable. This Easy Vegan Sweet Potato Casserole is a healthy, compassionate take on the classic. It delivers all the creamy, comforting goodness you remember, with a sweet, crunchy pecan topping that will have everyone coming back for seconds. It’s one of those Healthy Thanksgiving Side Dishes you’ll be proud to share.
This recipe is designed to be simple and straightforward, making it one of the best Vegan Thanksgiving Recipes for both seasoned cooks and beginners. We’re keeping it wholesome, delicious, and completely dairy free and egg free, proving that holiday classics can be both traditional and kind.
Jump To:
Why You’ll Love This Recipe
This recipe is a keeper for so many reasons. First off, it’s incredibly delicious. The filling is smooth and rich, with just the right amount of sweetness from brown sugar and a hint of vanilla. The pecan crumble topping adds a wonderful crunch and a nutty flavor that perfectly complements the sweet potatoes.
It’s also surprisingly easy to prepare. You just boil and mash the potatoes, mix in a few simple ingredients, and pop it in the oven. It is a fantastic make ahead dish, which is a lifesaver when you are planning a big holiday meal. This makes it a standout among other Thanksgiving Vegetable Sides that often require last minute attention.
Plus, this casserole is entirely plant based. It’s a wonderful option for families with mixed dietary needs, ensuring everyone has a warm and satisfying side dish to enjoy. It’s comfort food that feels good to make and even better to eat.
Ingredients
For the Sweet Potato Filling
- 3 large sweet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup full fat coconut milk or other plant based milk
- 1/2 cup packed light brown sugar
- 1/4 cup melted vegan butter
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (a flax egg)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
For the Pecan Topping
- 1 cup chopped pecans
- 1/2 cup all purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup melted vegan butter
- 1/4 teaspoon kosher salt
Step-By-Step Instructions
Step 1: Cook the Sweet Potatoes
Place the peeled and cubed sweet potatoes into a large pot. Cover them completely with water and add a pinch of salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
Step 2: Prepare the Filling
Preheat your oven to 350 degrees F (175 degrees C). While the oven heats, drain the cooked sweet potatoes well. Return them to the pot or transfer to a large bowl. Mash them until they are smooth. You can use a potato masher or even an electric mixer for a creamier texture. Let them cool slightly for a few minutes.
Step 3: Mix the Filling Ingredients
To the mashed sweet potatoes, add the coconut milk, brown sugar, melted vegan butter, flax egg, vanilla extract, salt, and cinnamon. Stir everything together until it’s well combined and smooth. Spread this sweet potato mixture evenly into a 2 quart baking dish.
Step 4: Make the Topping
In a separate medium bowl, combine the flour, brown sugar, and salt for the topping. Pour in the melted vegan butter and mix with a fork until the mixture becomes moist and forms small clumps. Gently stir in the chopped pecans.
Step 5: Assemble and Bake
Sprinkle the pecan topping mixture evenly over the sweet potato filling in the baking dish. Bake for 25 to 30 minutes. The casserole is done when the filling is heated through and the topping is golden brown and fragrant. Let it rest for a few minutes before serving hot.
How To Store Leftovers
Storing leftovers is simple. First, let the casserole cool down to room temperature. Cover the baking dish tightly with plastic wrap or foil, or transfer the leftovers to an airtight container. You can store it in the refrigerator for up to 4 days.
To reheat, you can place individual portions in the microwave for a minute or two. For a larger amount, you can reheat the entire dish in the oven at 350 degrees F for about 15 to 20 minutes, or until warmed through. Covering it with foil while reheating can help prevent the topping from getting too dark.
Tips
For the creamiest filling, use an electric hand mixer to whip the sweet potatoes after mashing them. This incorporates a little air and makes the texture wonderfully light and fluffy. Just be careful not to overmix.
You can prepare this Easy Vegan Sweet Potato Casserole ahead of time to make Thanksgiving day less hectic. Assemble the entire casserole but do not bake it. Cover it and refrigerate for up to two days. When you are ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven. You may need to add a few extra minutes to the baking time.
Feel free to customize the topping. If you are not a fan of pecans, walnuts or even sliced almonds would work well. You could also add about a half cup of rolled oats to the topping mixture for a more crumble like texture. It adds a nice, hearty bite.
Conclusion
This Easy Vegan Sweet Potato Casserole is more than just a side dish; it’s a celebration of flavor and tradition made accessible for everyone. It’s a key part of any collection of Vegan Thanksgiving Recipes. Its rich, creamy base and crunchy, sweet topping create a delightful contrast that is sure to please any crowd. Whether you are serving it at a holiday feast or as a comforting weeknight side, this recipe is a true winner. It is a simple, beautiful dish that brings warmth and joy to the table.
FAQ
Can I Make This Gluten Free?
Yes, absolutely. To make this recipe gluten free, simply substitute the all purpose flour in the topping with a 1 to 1 gluten free baking flour blend. The rest of the ingredients are naturally gluten free, but always double check your labels to be safe.
Can I Use Canned Sweet Potato Puree?
You can use canned sweet potato puree to save time. You will need about 3 to 4 cups of puree to equal the amount from fresh sweet potatoes. Just make sure you buy unsweetened puree, not sweet potato pie filling, and drain any excess liquid before using it.
What Is a Good Substitute for Brown Sugar?
If you need to substitute brown sugar, you can use maple syrup or coconut sugar. If using maple syrup, you might want to slightly reduce the amount of plant milk in the filling to maintain the right consistency. Coconut sugar can be substituted in a 1 to 1 ratio.
Easy Vegan Sweet Potato Casserole
This Easy Vegan Sweet Potato Casserole is a healthy, compassionate take on the classic. It delivers all the creamy, comforting goodness you remember, with a sweet, crunchy pecan topping that will have everyone coming back for seconds.
Ingredients
For the Topping:
Instructions
- Place the peeled and cubed sweet potatoes into a large pot. Cover them with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until very tender.
- Preheat your oven to 350°F (175°C). Drain the cooked sweet potatoes well and mash them until smooth. Let them cool slightly.
- To the mashed sweet potatoes, add the coconut milk, brown sugar, melted vegan butter, flax egg, vanilla, salt, and cinnamon. Stir until well combined and smooth. Spread the mixture evenly into a 2-quart baking dish.
- In a separate bowl, combine the flour, brown sugar, and salt for the topping. Pour in the melted vegan butter and mix with a fork until moist clumps form. Stir in the chopped pecans.
- Sprinkle the pecan topping evenly over the sweet potato filling.
- Bake for 25 to 30 minutes, until the filling is heated through and the topping is golden brown. Let it rest for a few minutes before serving.
Notes
Make Ahead: Assemble the casserole without the topping, cover, and refrigerate for up to 2 days. Add the topping just before baking.
Creamy Texture: For an extra creamy filling, use an electric hand mixer to whip the mashed sweet potatoes before adding other ingredients.
Gluten-Free Option: To make this gluten-free, substitute the all-purpose flour in the topping with a 1-to-1 gluten-free baking flour blend.
Nutrition
Calories
Sugar
Fat
Carbs
