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This Vegan Sweet Potato Casserole has the same mouthwatering flavors as a traditional sweet potato casserole but without eggs. I didn’t forget to add a crunchy pecan topping with marshmallows.
If you scroll through my site, you know I’m not a vegan. Don’t leave just yet, though! Imagine this; it’s almost time to prepare Thanksgiving dinner, and the last person you expected said they’re vegan now.
What are you going to do? Panicking is not an option; you’re going to be able to accommodate them with something good to eat at your Thanksgiving table.
As a private chef, I have clients with a wide range of diets, so I always have to be prepared to serve something full of flavor, meet dietary restrictions, and leave a great impression.
I believe everybody should eat well regardless of their diet. I go plant-based once a year for 30-45 days just to make sure I detox my body and work on fun recipes like this for my vegan friends.
Nowadays, households are split with different diets, and I’m going to make sure that you can use similar ingredients to feed everybody. Let me show you how to make a delicious vegan sweet potato casserole.
Key Ingredients
Here are the ingredients you’ll need to whip up this delicious vegan sweet potato casserole recipe.
Sweet Potatoes
You want to always buy the freshest ingredients possible. Avoid sweet potatoes with strings because this is a sign that the sweet potato is old.
Turbinado Sugar
I would usually use brown sugar, but since this is a vegan version, I used turbinado sugar because it doesn’t have any bone char like traditional sugar.
Coconut oil
I find coconut oil a great swap for melted butter. Plus, the flavor of the coconut isn’t even noticeable like it usually is when cooking. Vegan butter works great too.
Unbleached All-Purpose Flour
I only like to use the best ingredients in my home, so I avoid bleached flour whenever possible.
Almond Milk
I like the sweetness that almond milk adds. However, use any non-dairy milk you have on hand.
Vegan Marshmallows
Traditional marshmallows are made with gelatin, so I was glad to find this vegan marshmallow brand, Dandies. You can use marshmallow fluff too.
Pecans
Not adding a pecan topping to sweet potato casserole is sac-religious.
How to make a vegan sweet potato casserole?
Cooking should be relaxed, fun, and appetizing. That’s the experience I want you to have with my vegan sweet potato casserole recipe.
Sweet Potatoes: Preheat oven to 350°F and place on oven rack on the second highest level. Place sweet potatoes in a medium pot and cover with water; place over high heat and bring to a boil. Cook for 15 minutes or until potatoes are fork-tender. Drain, mash, and measure 3 cups of sweet potatoes into a large bowl.
Add brown sugar, melted coconut oil, salt, and cinnamon, to the sweet potato mixture. Add vanilla extract and milk until smooth. Transfer to a greased 9 x 13 casserole dish.
Pecan Topping: In a medium bowl, mix brown sugar, flour, coconut oil, and pecans.
Assemble Casserole: Evenly spread pecan topping over sweet potatoes, then add the marshmallows. Bake for 30-40 minutes, rotating halfway until the marshmallows are slightly brown and the casserole is bubbling golden brown. Cool for 10 minutes before serving hot.
Pro Recipe Tips & Tricks
Here are a few notes I had from making the best sweet potato casserole.
- Feel free to substitute gluten-free flour in place of unbleached all-purpose flour.
- Baked sweet potatoes have more flavor than boiled, but it also takes 45 minutes longer.
- Using raw cane sugar will produce a delicious final product if you cannot find turbinado sugar.
- Feel free to use coconut sugar instead of turbinado sugar.
- You can assemble your sweet potato casserole ahead of time and cook it the next day.
- You can substitute vegan butter instead of coconut oil.
- You can use coconut milk instead of almond milk.
- The casserole is fully cooked once you notice that it has firmed up.
- If you’re short on time, use canned sweet potatoes, you will need (2) 29 oz. can of sweet potatoes to make sure you have enough casserole.
- Did you know marshmallow fluff is vegan marshmallows? Just add them after you bake them and cool the casserole. Spread evenly over the top, then bake for 2-5 minutes under a low broiler.
- You can use walnuts, hazelnuts, or rolled oats as a great swap for pecans.
FAQs
Here are the top questions readers have about making vegan sweet potato casserole.
For this sweet potato casserole, I boil my potatoes, then mix them with sugar, milk, warm spices, and other ingredients before baking them.
Sweet potatoes are an excellent source of vitamin A, vitamin C, and fiber, as well as a source of carbohydrates. Of course, you can eat sweet potatoes on a vegan diet.
No, they cannot because bone char is used in the refining process of making sugar, dark brown sugar, and light brown sugar.
The best option is turbinado sugar or raw cane sugar both have not been processed and have the natural molasses still in the sugar. Since turbinado sugar is coarser than raw cane sugar you can use less.
Yes! This is a great time saver. You’ll need two 15 oz. cans of sweet potato puree.
Absolutely! I like to use old-fashioned oats as a swap to still give my topping a similar texture to chopped nuts.
Yes, you can substitute almond flour in this recipe 1:1 for all-purpose flour.
Yes! You can bake the whole sweet potato casserole two days in advance before you’re ready to serve. Also, you can make the sweet potato filling and toppings in advance. Be sure to keep them separate until you’re ready to bake.
Sweet potato casserole is best 2 days after baking but will be fresh for 7 days in an airtight container in the fridge.
I wouldn’t recommend freezing it, but you can freeze it by placing it in a freezer-safe container for 3 months.
Reheat the casserole in a 350°F oven for 10-12 minutes or until hot.
More Vegan Recipes
If you love sweet potatoes as much as I do, then I know you’ll love these recipes too!
- Vegan File Gumbo
- Vegan Creamy Coleslaw
- Vegan Chipotle Bowl with Jackfruit
- Ancho Sweet Potato Chili
- Corn and Mushroom Bisque
Latest Recipe Video:
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Preheat your oven before pulling the ingredients out.
Step 2: Measure everything out.
Step 3: Follow the recipe and get ready for some amazing sweet potato casserole.
Look no further if you’re in the mood for a delicious and comforting vegan sweet potato casserole! This recipe is simple to follow and doesn’t skimp on flavor. Be sure to leave a comment and rating below if you give it a try.
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Vegan Sweet Potato Casserole
Ingredients
Sweet Potatoes:
- 2 lbs. medium sweet potatoes peeled and chopped
- ½ cup turbinado sugar
- ½ cup melted coconut oil
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup almond milk
Pecan Topping:
- ½ cup turbinado sugar
- 1/3 cup unbleached all-purpose flour
- 1/3 cup melted coconut oil
- 1 cup chopped pecans
- 10 oz. vegan marshmallows
Instructions
Sweet Potatoes:
- Preheat oven to 350°F and place on oven rack on the second highest level. Place sweet potatoes in a medium pot and cover with water; place over high heat and bring to a boil. Cook for 15 minutes or until potatoes are fork-tender. Drain, mash, and measure 3 cups of sweet potatoes into a large bowl.
- Add brown sugar, melted coconut oil, salt, and cinnamon, to the sweet potato mixture. Add vanilla extract and milk until smooth. Transfer to a greased 9 x 13 casserole dish.
Pecan Topping:
- In a medium bowl, mix brown sugar, flour, coconut oil, and pecans.
Assemble Casserole:
- Evenly spread pecan topping over sweet potatoes, then add the marshmallows. Bake for 30-40 minutes, rotating halfway until the marshmallows are slightly brown and the casserole is bubbling golden brown. Cool for 10 minutes before serving hot.
Notes
- Feel free to substitute gluten-free flour in place of unbleached all-purpose flour.
- Baked sweet potatoes have more flavor than boiled, but it also takes 45 minutes longer.
- Using raw cane sugar will produce a delicious final product if you cannot find turbinado sugar.
- Feel free to use coconut sugar instead of turbinado sugar.
- You can assemble your sweet potato casserole ahead of time and cook it the next day.
- You can substitute vegan butter instead of coconut oil.
- You can use coconut milk instead of almond milk.
- The casserole is fully cooked once you notice that it has firmed up.
- If you’re short on time, use canned sweet potatoes, you will need (2) 29 oz. can of sweet potatoes to make sure you have enough casserole.
- Did you know marshmallow fluff is vegan marshmallows? Just add them after you bake them and cool the casserole. Spread evenly over the top, then bake for 2-5 minutes under a low broiler.
- You can use walnuts, hazelnuts, or rolled oats as a great swap for pecans.
- The company Dandies make a great vegan marshmallow.
