Healthy Vegan Sweet Potato Casserole with toasty pecan oat topping tastes just like the classic. It's a must for Thanksgiving. Easily gluten-free! Make ahead instructions included.
Jeff has never had sweet potato casserole. I repeat: JEFF HAS NEVER HAD SWEET POTATO CASSEROLE. Until last night when he ate like half this pan.
It's so interesting how everyone has such different holiday traditions. My fam, for example, would never in a zillion years have Thanksgiving at lunchtime, while Jeff's family is hosting at 11:30am. Whaaaaa?
Sweet potato casserole is as essential to the Thanksgiving spread as the turkey in my eyes. I have such fond memories of us grandkids gathering around the table with my late grandma's sweet potato casserole waiting to be covered in marshmallows.
Today's version reminds me of home. It's crazy easy to make and tastes so good that guests will be asking for it year after year!
Ingredients and substitutions
- sweet potatoes: peeled sweet taters are the base of our casserole.
- milk: I like unsweetened vanilla almond or oat, but soy or coconut work too.
- old fashioned oats: for texture and flavor in our topping. You could also use quick oats.
- vegan butter: for buttery flavor without the dairy. I like Earth Balance. You could do coconut oil in a pinch.
- pecans: divine for nutty flavor. You could sub walnuts or use extra oats if you're nut free.
- brown sugar: to sweeten! Coconut sugar also works.
- spices + vanilla: flavor town! Omit nutmeg if it's not your thing.
- salt: to enhance and round out the flavor
Is sweet potato casserole heathy?
Sweet potatoes are packed with nutrients like vitamin A for those peepers and fiber. This healthy twist on traditional sweet potato casserole has a bit less sugar and butter than the classic. Plus, we've got whole grain oats, brain-boosting pecans, and even a whole grain flour option.
Can sweet potato casserole be gluten free?
Totally. Simply use 1:1 gluten free flour or almond flour and certified gluten free oats.
Can it be made ahead?
Indeed. Make this 1-2 days in advance by preparing the filling and refrigerating it in the casserole dish (tightly covered). Make the topping separately and store in a baggie in the fridge. Add topping right before baking the day of!
Back to the origin of this Vegan Sweet Potato Casserole! My sister's mother-in-law (hi, Arlene!) actually has the best ever recipe for Sweet Potato Casserole. We went to her house in Cincinnati for Thanksgiving a few years ago and I'll never forget it.
How adorable is this recipe of hers that my sister sent me?!
Storage tips
Leftovers can be stored in the refrigerator for 3-4 days.
To freeze, make the recipe as stated, but don't bake it. Cover with foil and freeze. Thaw overnight in the fridge and then let it come to room temperature for 30 minutes before baking per the recipe.
More vegan thanksgiving essentials
- Vegan Green Bean Casserole
- Vegan Gravy
- Pumpkin Pie Bars
- Favorite Cranberry Orange Sauce
- Skillet Cornbread
Healthy Vegan Sweet Potato Casserole Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8-10 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This creamy and delicious healthy Vegan Sweet Potato Casserole with toasty pecan oat topping tastes just like the classic. It's a must for Thanksgiving. Easily gluten free! See notes for freezing and make-ahead instructions.
Ingredients
For the casserole:
- 4 large sweet potatoes, peeled and chopped (about 8 cups)
- ¼ cup vegan butter
- 1 cup non-dairy milk (like oat or unsweetened vanilla almond)
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- 1 tsp vanilla extract
- ½ tsp fine sea salt
For the topping:
- ¼ cup flour (all purpose, whole wheat, etc.)
- ¼ cup old-fashioned oats
- ¼ cup brown sugar
- ¾ cup pecans, chopped
- 2 tbsp vegan butter
Instructions
- Place sweet potatoes in a large pot with enough water to cover. Bring to a boil then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Meanwhile, preheat oven to 350F and grease a 2-2.5 qt or 9x13x2 inch baking dish (I use this one).
- Stir together all topping ingredients in a medium bowl until mixture is crumbly.
- Drain potatoes and place in a large mixing bowl. Add vegan butter, almond milk, brown sugar, cinnamon, nutmeg, vanilla, and salt. Use a potato masher or electric beaters (for extra fluffiness) to mash until the mixture is smooth.
- Spoon mixture into prepared baking dish. Sprinkle the topping evenly over potatoes. Bake for 30 minutes, or until sweet potatoes are bubbly and topping is browned.
Notes
TO STORE: Leftovers can be stored in the refrigerator for 3-4 days.
TO MAKE AHEAD: Make this 1-2 days in advance by preparing the filling and refrigerating it in the casserole dish (tightly covered). Make the topping separately and store in a baggie in the fridge. Add topping right before baking the day of.
GLUTEN FREE: Use 1:1 gluten free flour and certified gluten free oats.
Keywords: vegan sweet potato casserole
Emily Preston says
This is the most requested recipe among both my family and my in-laws! It is a must-have every Thanksgiving!
★★★★★
Alexis Joseph says
NO way! You made my day. Thank you, Emily!
Jer says
Made this ahead per the notes. The family raved about it!
★★★★★
Alexis Joseph says
Heck yes!
Mo shorr says
Can I make ahead your sweet potatoes recipe and your dressing recipe - then reheat? If so, do I freeze the dish or only make ahead 1-2 days before thanksgiving? All sounds delicious!
Alexis Joseph says
Hey there! To make the sweet potato casserole ahead (1-2 days in advance), make the filling and tightly cover in the fridge. Make the topping separately and store in a baggie in the fridge. Add topping right before baking the day of. To freeze, make the recipe as stated, but don't bake it. Cover with foil and freeze. Thaw overnight in the fridge and then let it come to room temp for 30 min before baking. For the stuffing, you could prepare it the day before and store unbaked in the fridge. If you want it more advance than that, it would need to be frozen. To freeze, I would prepare the stuffing, bake it, then freeze the covered, cooled stuffing. Thaw and bake before serving! Let me know if you have any other questions!
Jim says
Do you know the meaning of vegan? Obviously not. Eggs, milk and butter...
Alexis Joseph says
Hey, Jim. I do indeed know the meaning of vegan. The recipe calls for vegan butter (i.e. Earth Balance, Mykonos, etc) and almond milk.
Audrey F Saunders says
Sweet potato casserole is my favorite Thanksgiving dish. This vegan recipe is easy to follow, lower in sugar, and absolutely delicious. I used Planet Oat milk, Earth Balance butter, and pumpkin pie spice instead of the cinnamon and nutmeg. My husband and I loved how it turned out, especially the oatmeal topping (great idea)!
Alexis Joseph says
Heck yes! Thanks for letting me know you and your hubby enjoyed it, Audrey! xo
Lindsay W says
I just cooked a BUNCH of sweet potatoes in the instant pot and want to make this. All my sweet potatoes in skinned and in clump. Can you help me with roughly how many cups of sweet potatoes please?
Alexis Joseph says
I didn't measure them in cups, sorry! You can google something like "how many cups per sweet potato"--that's what I always do!
Amy says
So we have basically the same recipe. Except I have a shortcut (ish) for you. If you bake the potatoes instead of boiling them you don't have to go thru all the work of peeling them. And you can totally prep ahead by baking the potatoes.
Alexis Joseph says
Smart! Lately I've been cooking them in the Instant Pot 🙂
Castle Breakout says
Keep on working, great job!
★★★★★
Castle Breakout says
Keep on working, great job!
★★★★★