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Best Vegan Sweet Potato Casserole

Here is a healthy Vegan Sweet Potato Casserole with a crunchy pecan oat crumble topping that's easy to make and gluten-free friendly. It's our favorite holiday side dish for our Thanksgiving table or throughout the holiday season.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 252 kcal
Course: Side Dish

Ingredients

  • 4-5 large sweet potatoes
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil melted and cooled
  • 3/4 cup non-dairy milk room temperature (canned coconut milk will provide richer texture but any milk works)
  • 2 teaspoons vanilla extract
  • 1 teaspoons ground cinnamon
Pecan Oat Crumble
  • 1 cup gluten-free rolled oats
  • 1/2 cup 1:1 gluten-free flour whole wheat white flour, or all-purpose (almond meal will also likely work)
  • 1/2 cup Chopped Pecans
  • 1/2 cup coconut or brown sugar
  • 6 tablespoons softened coconut oil*
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg optional
  • pinch of salt

Instructions

    Cup of Yum
  1. Prepare: Cut sweet potatoes in large chunks (I left skins on) and place in large pot of water. Bring to a boil for 5 minutes then reduce to simmer about 20 minutes, or until potatoes are tender – check with fork. Drain and rinse with cold water. Peel skins once potatoes have cooled. See Notes for other methods of cooking sweet potatoes.
  2. Preheat oven to 350ºF. Grease/spray large casserole dish or 9x13 pan; set aside.
  3. Make filling: Place peeled sweet potatoes in bowl of stand mixer with maple syrup, melted & cooled oil, milk, vanilla, and cinnamon. Use paddle attachment to gently combine. Keep some texture with the potatoes, but you want the mixture fairly smooth. You can also do this by hand using a potato masher. 
  4. Transfer sweet potato mixture into prepared casserole dish; set aside.
  5. Make topping: In a medium bowl combine ingredients for crumble: oats, flour, pecans, sugar, softened coconut oil, cinnamon and nutmeg. Use fork to combine or hands to mix together at end, leaving chunks. Sprinkle pecan oat crumble on top of sweet potato mixture, pressing gently into mixture.
  6. Bake uncovered for 40-45 minutes, until crumble is slightly golden. Allow casserole to rest for 10-15 minutes before serving. Enjoy!

Notes

  • BAKE METHOD: Poke holes in the sweet potatoes and place on parchment lined baking sheet. Bake in oven at 400ºF for about 1 hour (check at 45 minutes.) Sweet potatoes are done when soft. Allow to cool before peeling
  • INSTANT POT METHOD: Place steamer basket in pot and add 1 cup of water. Place whole sweet potatoes (layering as needed) in pot, close lid and set valve to sealing position. Set to "Manual" and cook on high pressure for 17 minutes. Allow pressure to naturally release for 15 minutes. Rinse under cold water and peel skins.
  • STORAGE: store leftovers covered in the fridge or in an airtight container for up to 3 days.
  • REHEAT: reheat in a low oven (300 degrees F) until warm, about 15-20 minutes. Or, scoop into a microwave-safe bowl and microwave in 30-second intervals until steamy.

Nutrition Information

Serving 1/12th Calories 252kcal (13%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Sodium 47mg (2%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 252

% Daily Value*

Serving 1/12th
Calories 252kcal 13%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Sodium 47mg 2%
Fiber 3g 12%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.