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?
This dietitian loves that 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 (or coconut 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 (not melted)
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. (Alternatively, you can pierce with a fork and roast potatoes whole, unpeeled, on a lined baking sheet for 1 hour or until very tender. Let cool then remove skins and use flesh in recipe.)
- 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 butter, 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
Andie Night says
This is my new favorite sweet potato casserole recipe!
★★★★★
Alexis Joseph says
Yay!!
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!
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 🙂
Shalona says
Hello Alexis,
Your recipe has my stomach growling right now! What do you think about using canned coconut milk?
Alexis says
That would work just fine! Any milk will do 🙂 it'll be extra rich and creamy with coconut milk. Enjoy!
Amanda says
If I wanted to use vegan marshmallows on top, would I still bake for the same time? I wouldn’t want the mallows to burn.
Alexis says
Nope you can just add those at the end, I’d google a classic recipe that has marshmallows and use that for reference on timing.
Emily says
This looks delicious! I was wondering if there is any sort of weight measurement you could give on the sweet potatoes? I have some really giant sweet potatoes that I would think are more like 2 medium sweet potatoes but I'm just not sure when you say 4 large/5 medium.
Alexis says
Hey! I don't have a weight measurement, but just 4 if they're giant, no big deal. Enjoy!
Emily says
This looks delicious! I was wondering if there is any sort of weight measurement you could give on the sweet potatoes? I have some really giant sweet potatoes that I would think are more like 2 medium sweet potatoes but I'm just not sure when you say 4 large/5 medium.
Alexis says
Hey! I don't have a weight measurement, but just 4 if they're giant, no big deal. Enjoy!
Alexis says
I don’t think so as it would mess with the texture, especially the topping. You could make the sweet potato part the day before and then make the topping and bake it the next day?
Lisa Weaver says
Could this be made ahead of time and frozen?
Sarah says
Hi! I am planning to make this for a late Friendsgiving and have 2 questions:
1. If I want to double the recipe, should I bake the whole thing any longer? Bake a while, then add the topping and bake some more? I want it to cook all the way through, but not burn the topping to a crisp...
2. Do you think I could split cooking this across 2 days by mashing the potatoes, refrigerating them, then finishing the next day? Or would they get too cold/watery in the fridge overnight to come out right?
Thank you!
Alexis says
Hey there, I haven’t tried doubling it but ya just cook it a bit longer, no big deal. And yes you could finish it the next day. Enjoy!
April says
We say pee-can where I’m from! Also, I just made your cranberry sauce (do I need to refrigerate?) and this casserole is in the oven right now! I may have been slightly more generous with the topping 🙂
Alexis says
Yay!!! So yummy. The more topping the merrier. Yes def refrigerate!
emily vardy says
I've also never had sweet potato casserole - even though sweet potatoes are my favorite! I'm missing out, I know.
Also - pecans. I say pee-cans, but I've been told I pronounce "almond" wrong too, so who knows? LOL
Alexis says
I’ve heard that from so many people! You should try it out this year- it’ll legit change yo LIFE.
Kate says
For the topping do you melt the butter or use cold butter? did you use unsalted? would coconut oil work?
Alexis says
Hey Kate! Not melted. I always specific “melted” when it’s supposed to be melted ? I used Earth Balance which is salted. I’ve never tried it with coconut oil—it won’t have the buttery flavor but I’d imagine it would work fine. Enjoy!
Alexis says
Yayyyyy! Let me know how you like it!!
Alexis says
Girl thank youuuuu.
Madison Tenney says
I can't wait to make this recipe for my friends this friends giving. Was wondering if there was a substitute I could use for the brown sugar that would taste relatively the same?
Thank You!!
★★★★★
Alexis says
You could use coconut sugar. Maple syrup should work too 🙂
Madison Tenney says
I can't wait to make this recipe for my friends this friends giving. Was wondering if there was a substitute I could use for the brown sugar that would taste relatively the same?
Thank You!!
★★★★★
Alexis says
You could use coconut sugar. Maple syrup should work too 🙂
Emilie @ Emilie Eats says
pe-KAHNNNNN! Straight from the Southern girl herself.
Alexis says
Girl thank youuuuu.
Hallie says
Just wondering- Cold or melted butter in the topping? Looks delish! Thanks for sharing!
Alexis says
Cold butter! Enjoy 🙂
Michelle says
Wait Jeff get with the program... hahaha what would he do without you?! Also I'm making this for Friendsgiving cannnnnnnnot waittttttttttt <3
Alexis says
Yayyyyy! Let me know how you like it!!
Alexis says
That would be a dream!!
Alexis says
Girl you NEED. If you love sweet potatoes I'm sure you'll love them with a sweet and crunchy topping. Let me know how you like it!!
Katherine says
Looks amazing. Thank you for making it vegan!
Alexis says
You're welcome!!
Victoria says
I'm originally from western NY and I pronounce the nut peh-kahn. This dish looks delish! Thanks for sharing the recipe. 🙂
Alexis says
So good to know! It sounds like most people are in that camp.
Penny says
Peekahn
Dylan says
O. M. G. I'm coming to your house for Thanksgiving! I'll bring the wine ;).
★★★★★
Charmaine Ng | Architecture & Lifestyle Blog says
I've never had sweet potato casserole before as well... it's the first time I've heard of it... haha! 😛 But I LOVE sweet potatoes, so I'm already a hundred percent sure I'll love this recipe!
Charmaine Ng | Architecture & Lifestyle Blog
https://charmainenyw.com