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3.67 from 3 votes

Vegan Sweet Potato Casserole

Fool-proof and delicious vegan sweet potato casserole
Prep Time8 mins
Cook Time1 hr 30 mins
Course: Side
Cuisine: American, Christmas, Holiday, Thanksgiving
Servings: 12
Calories: 241kcal


  • sheet pan
  • oven
  • 9 inch x 12 inch baking dish


For the Sweet Potatoes:

  • 3 pounds sweet potatoes (also known as yams)
  • 3/4 cup coconut milk (from a can)
  • 3 tablespoons cane juice crystals (or granulated sugar)
  • 2 tablespoons maple syrup (or more, if you prefer a very sweet casserole)
  • 1 teaspoon vanilla flavor
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For the Topping:

  • 2/3 cup finely chopped pecans
  • 1/4 cup flour (whole wheat or unbleached white will work)
  • 1/4 cup quick oats
  • 1/4 cup cane juice crystals (or other vegan granulated sugar)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter


  • Preheat your oven to 400 degrees Fahrenheit and cover a large sheet pan with aluminum foil or parchment paper.
  • Clean 3 pounds of sweet potatoes (or yams), and poke each one once or twice with a fork. Arrange sweet potatoes on the covered sheet pan.
  • Bake sweet potatoes, uncovered, at 400 degrees Fahrenheit, for 1 hour.
  • Peel the wrinkled skins off of your sweet potatoes. This should be pretty easy to do with your hands, using a fork or knife for assistance when you need it
  • Place sweet potatoes, coconut milk, cane juice crystals, maple syrup, vanilla, cinnamon, and salt in a food processor.
  • Blend sweet potato mixture in food processor on high until it is fairly smooth.
  • In a 9 inch x 12 inch baking dish, spread out your sweet potato mixture evenly, and set aside.
  • Preheat your oven to 350 degrees Fahrenheit, then finely chop about 1 cup of pecans (makes about 2/3 cup once chopped).
  • In a medium-sized bowl, combine pecans, flour, quick oats, cane juice crystals, cinnamon, salt, and vegan butter.
  • Once combined, pecan mixture should be slightly crumbly, but should hold together when pressed between your fingers. If it seems too dry, you can add a teaspoon of water or vegan butter until the texture appears the same as in the picture below.
  • Sprinkle pecan mixture evenly across the top of sweet potatoes in casserole dish. Return your casserole to the oven, and bake at 350 degrees Fahrenheit for 26-30 minutes, or until the pecan topping is a crispy golden brown.


This dish is best eaten hot, right out of the oven. But if you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave or in the oven at 300 degrees Fahrenheit (in an oven-safe dish, of course) until the casserole is heated to your desired temperature.
To make this recipe gluten-free, simply substitute the flour for a gluten-free flour blend of your choice. (I prefer King Arthur brand.) Then substitute the oats for certified gluten-free oats.
*This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases.


Calories: 241kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 168mg | Potassium: 449mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16268IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg