Name: Vegan Sweet Potato Casserole Recipe
Prep time: 20 min
Cook time: 50 min
Total time: PT-488403H43M56S
Cuisine: American
Ingredients: 3 lbs sweet potatoes, peeled and cut into 1-inch cubes; ¼ cup liquid coconut oil; ⅓ cup unsweetened applesauce; ¼ cup unsweetened oat milk; ¼ teaspoon black pepper; 1 ¼ teaspoon kosher salt; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ½ teaspoon ground nutmeg; 2 Tablespoons coconut sugar; 5 ounces vegan marshmallows; ⅓ cup chopped pecans (optional); ½ cup chopped pecans; ¾ cup almond flour; ½ cup coconut sugar; ⅓ cup liquid coconut oil

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If you’re searching for a show-stopping side that’ll win over vegans and omnivores alike, this Vegan Sweet Potato Casserole is about to become your new go-to for holidays and cozy gatherings. It’s plush, creamy, and brimming with naturally sweet flavor, made even better with a nutty pecan crumble or a gooey layer of vegan marshmallows (or both if you like a little drama!). What makes this casserole truly special is how it balances rich, earthy sweet potatoes with warming spices and a touch of coconut sugar, all wrapped up in a totally dairy-free, fuss-free package. Make it once, and don’t be surprised if it becomes the most-requested dish at your table.

Vegan Sweet Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about those simple, pantry-friendly ingredients that bring this Vegan Sweet Potato Casserole to life. Every item plays its part, whether it’s adding luscious texture, toasty flavor, or a hint of festive sweetness—nothing is extra, and each one makes a difference.

Sweet potatoes (3 lbs, peeled and cubed): The star ingredient gives the dish its creamy base and gorgeous orange color.
Liquid coconut oil (¼ cup + ⅓ cup): For buttery richness and moisture without dairy—used in both the filling and topping.
Unsweetened apple sauce (⅓ cup): Adds natural sweetness and keeps the casserole extra fluffy.
Oat milk, unsweetened (¼ cup): Makes the filling beautifully smooth and creamy while keeping it vegan.
Black pepper (¼ teaspoon): A tiny pinch wakes up all the other flavors.
Kosher salt (1 ¼ teaspoon): Essential for balance—salt makes sweet potatoes taste even sweeter!
Ground cinnamon (¼ teaspoon): Offers a subtle warmth that belongs in every sweet potato casserole.
Ground cloves (⅛ teaspoon): Just a whisper of spice adds depth and aromatic character.
Ground nutmeg (½ teaspoon): Another layer of cozy flavor that pairs perfectly with sweet potatoes.
Coconut sugar (2 tablespoons + ½ cup): Brings gentle caramel notes to both the filling and crumble topping.
Vegan marshmallows (5 ounces): For that classic, gooey, toasted topping—totally plant-based.
Chopped pecans (½ cup + ⅓ cup, optional): Give a delicious crunch and nutty flavor; use more if you love extra texture.
Almond flour (¾ cup): Makes the pecan crumble topping delightfully crisp and gluten-free.

How to Make Vegan Sweet Potato Casserole

Step 1: Prep the Oven and Pan

To get started, position your oven rack in the middle for even baking, and preheat your oven to 350°F. Give a 9×9-inch baking pan a light coating of nonstick spray—this little step ensures an easy lift and spotless presentation when it’s time to serve.

Step 2: Boil the Sweet Potatoes

Bring a large pot of salted water to a lively boil and add in those beautiful sweet potato cubes. Boil until fork-tender, about 8 to 10 minutes—don’t let them get too mushy. Drain well, then put them right back into the hot pot to steam off any extra moisture.

Step 3: Mash and Season the Filling

Add the coconut oil, unsweetened apple sauce, oat milk, black pepper, kosher salt, cinnamon, cloves, nutmeg, and coconut sugar directly into the pot with the warm sweet potatoes. Grab your potato masher and have fun mashing everything until it’s velvety and smooth, with no lumps. This is the soul of your Vegan Sweet Potato Casserole.

Step 4: Assemble with Marshmallow Topping (Option 1)

If you’re choosing the marshmallow adventure, spoon that dreamy sweet potato filling into your greased pan and smooth the top. Bake for 25 to 30 minutes until it’s just starting to set. Then, take it out, layer on the vegan marshmallows, and pop it under the broiler for a minute or two—just until golden and puffy. Sprinkle on some chopped pecans if you like a bit of crunch.

Step 5: Assemble with Pecan Crumble Topping (Option 2)

Prefer a nutty, crumbly crown? In a small bowl, mix the pecans, almond flour, coconut sugar, and melted coconut oil until it forms a rustic crumble. Press it evenly over the sweet potato mixture, then bake uncovered for 25 to 30 minutes until golden brown and crisp.

Step 6: Serve & Savor

Let your Vegan Sweet Potato Casserole cool for a few minutes—just long enough to avoid burning your tongue on molten marshmallows or piping hot filling. Then dig in! This is the moment you’ll see everyone swoon.

How to Serve Vegan Sweet Potato Casserole

Garnishes

A handful of toasted pecans or crushed pistachios scattered over the top gives your casserole a festive look and that prized little nutty crunch. For a touch of color, a dusting of ground cinnamon or even a hint of fresh chopped rosemary can be a lovely twist.

Side Dishes

Vegan Sweet Potato Casserole pairs beautifully with savory mains like lentil loaf or stuffed mushrooms, and it plays nicely with classic holiday fare—think garlicky green beans, vibrant roasted Brussels sprouts, or a zippy cranberry sauce for sweet-and-tart balance.

Creative Ways to Present

If you’re in the mood for something a little different, try baking the casserole in individual ramekins for perfectly portioned servings. Or, layer both the marshmallow and pecan toppings for a dazzling combo everyone will talk about. It’s even beautiful served family-style in a rustic dish for that cozy, shareable vibe.

Make Ahead and Storage

Storing Leftovers

Any leftovers of your Vegan Sweet Potato Casserole can be covered and refrigerated for up to 3 days. The flavors meld and intensify, so don’t shy away from making extra—it’s just as delicious the next day.

Freezing

This casserole freezes surprisingly well! Let it cool completely, then wrap tightly in foil and freeze for up to 2 months. For best results, freeze before adding the marshmallows or pecan topping, and add them fresh before reheating.

Reheating

Warm leftovers in a 350°F oven, covered with foil, for 15–20 minutes until heated through. If you want your marshmallows or crumble topping crisp again, uncover for the last few minutes to re-toast and liven things up.

FAQs

Can I make Vegan Sweet Potato Casserole ahead of time?

Absolutely! Assemble the filling and keep it in the fridge (without the topping) up to two days before baking. Add your marshmallows or crumble right before baking to keep everything fresh and perfectly textured.

How do I make this nut-free?

For a nut-free version, simply skip the pecans and swap almond flour for oat flour in the crumble topping. Or opt for just the marshmallow topping—still decadent, still absolutely delicious.

What’s the best way to mash the sweet potatoes?

A classic potato masher works great and leaves a bit of rustic texture, but if you like things ultra-smooth, you can use a hand mixer or stand mixer. Just don’t overwhip, or it can get gluey.

Can I use another plant-based milk?

Of course! Any unsweetened dairy-free milk like almond, soy, or cashew works beautifully—just pick your favorite and keep it unsweetened for best results.

Is this Vegan Sweet Potato Casserole gluten-free?

Yes, it is naturally gluten-free as written, thanks to the almond flour in the crumble and no wheat ingredients at all. Just double-check your labels, especially for marshmallows and oat milk.

Final Thoughts

Whether you’re planning a special holiday meal or just want to bring extra warmth to a weeknight, this Vegan Sweet Potato Casserole is pure comfort in every bite. It’s a dish made for sharing, so gather your loved ones and dig in—you might just start a new tradition!