Vegan Sweet Potato Casserole with Pecans

vegan sweet potato casserole in a baking dish with a serving spoon.

5 from 1 vote

Vegan Sweet Potato Casserole with Pecans

If you are looking for a delicious vegan side dish for your Thanksgiving dinner this year, you’re going to love this easy vegan sweet potato casserole with pecans. This healthier take on the classic is made with a lot less sugar and butter and no eggs.

Prep Time10

Cook Time45

Total Time55

Course: Side, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 375kcal

Author: Deborah Murphy

Ingredients

For the Potato Layer

3 lbs sweet potatoes, peeled and chopped*
1/4 cup non-dairy milk
1/4 cup vegan butter
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt

For the Pecan Topping

1 cup roasted, unsalted pecans
3/4 cup all purpose flour
3 tablespoons maple syrup
2 tablespoons vegan butter
1/4 teaspoon sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add water to a large pot and bring to a boil over high heat. Add the sweet potatoes and cook until fork tender, about 15 minutes. Drain with a colander. (Alternatively, you can bake the sweet potatoes in the oven for 1 hour or until fork tender).**
Add cooked potatoes to a large mixing bowl and add the milk, butter, maple syrup, vanilla, cinnamon, nutmeg and salt. Use a potato masher or electric mixer to puree until smooth.
While the sweet potatoes boil, make the topping by mixing together the pecans, flour, butter, maple syrup and salt. Use a fork, pastry cutter, or your hands to mix until crumbly.
Add the potato filling to an 8x11 inch baking dish and spread evenly. Add the crumb topping making sure it covers the entire dish.
Bake for 40-45 minutes or until the topping is golden brown.

Notes

Baked potatoes: you can also bake the potatoes for the filling rather than boil. Just poke with a fork and add to a baking sheet. Bake for 50-60 minutes or until fork tender. Peel and mash.
Marshmallow topping: if you want to make this nut free with marshmallows, omit the pecan topping and top the mashed sweet potato filling with 1 1/2 to 2 cups of mini vegan marshmallows. Reduce baking time to 20 minutes or until the marshmallows are golden brown.

Nutrition