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! 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?
I did a little poll on Instagram asking you fabulous souls which recipe you wanted first, and it was pretty much 50/50 between this Vegan Sweet Potato Casserole and my new Spinach & Mushroom Stuffing. So you’ll have to wait a couple days for the stuffing, whose proper name is actually “dressing.” I’m learning so much!
Sweet potato casserole is as essential to the Thanksgiving spread as the bird in my eyes. I have such fond memories of us grandkids gathering around the table with my grandma’s steamy sweet potato casserole waiting to be covered in toasty marshmallows.
It was always my job to carefully cover the sweet potato goodness in millions of ‘mallows.
There really is nothing quite like the sweet smell of Thanksgiving dinner. DINNER. Not lunch. We good there?
Kid. Kind of.
I guess I need to get comfortable with the whole early eating thing. But there’s something so fun about the day-long anticipation of the epic meal, ya know? I’m trying to look on the bright side. Really trying. So nice we’ll eat it twice?
Yes, yes indeed!
The baking dish I used for this recipe is new! It’s a 2.5 qt white oval ceramic one I found on sale for like $13 at Target and I love it. It comes with an awesome glass lid, too. Highly recommend.
P.S. How do you pronounce pecans? Pee-CAN? Peh-kahn? I’m really curious. Leave a comment, would ya?
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.
Everything was the best. But her sweet potato casserole…mm mmm mmmmmm. Extra sweet, buttery, and pecany–just how I like it.
How freaking cute is this recipe of hers that my sister sent me?!
While Thanksgiving is a good a time as ever to use a stick and a half of butter, I challenged myself to modify this just a wee bit. I used Earth Balance instead of butter (coconut oil may work too, but I have a big ass pan of sweet potato casserole I need to get through before I can test that baby out), opted for less brown sugar (you can use coconut sugar if you wanna make this all healthy food like) and added oats to the topping.
I hereby deem my Vegan Sweet Potato Casserole to be just as good as the original. Jeff agrees! For all my friends who don’t tolerate gluten, this is very easily modifiable for gluten-free preferences. Simply use certified gluten-free oats in the topping and almond flour or your fave GF flour in the topping. You and your guests will never know the diff!
If you’re a non-vegan with no use for this here Vegan Sweet Potato Casserole, you can totally use buttah instead. Most recipes also call for a couple eggs to bind it all together, so feel free to whisk in an egg to the mixture as well if you so fancy. This is YOUR casserole. Do with it what you please.
Double the cinnamon for all I care!!!!
And hey, since this Vegan Sweet Potato Casserole is lighter fare, all the more reason to have an extra slice or three of pumpkin pie, amiright?Print
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.
For the casserole:
- 4 large sweet potatoes (or 5 medium), peeled and chopped
- 1/4 cup vegan butter
- 1 cup unsweetened vanilla almond milk
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 tsp salt
For the topping:
- 1/4 cup flour (all purpose, whole wheat pastry, etc, use GF if necessary)
- 1/4 cup old-fashioned oats (GF if necessary)
- 1/4 cup brown sugar
- 3/4 cup pecans, chopped
- 2 tbsp vegan butter
- 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.
- 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.
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.
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.