Vegan Sweet Potato Casserole Recipe

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Enjoy this Vegan Sweet Potato Casserole during the holiday season, or any time of year! It is perfectly sweet, filled with plump golden raisins, maple syrup, crunchy pecans, and fall spices. Complete your holiday dinner or add it as a side to your supper. 

I will seriously eat this vegan sweet potato casserole recipe year-round. It does not need to be Thanksgiving Day for me to enjoy a delicious side of this dairy-free sweet potato casserole! Yes, it’s wonderful for the cooler fall and winter months, but I love it even when it’s hot outside. Please tell me I am not alone! 🙂 

While there is some added sugar to these sweet potatoes, they are so delicious and irresistible I crave them all the time. Don’t worry, though, this casserole isn’t as sweet as traditional recipes, which makes this healthier twist on a classic much better for you. The first time I made this recipe for my family to include with our Thanksgiving dinner, they devoured it without complaint. It also happens to be a super simple recipe to make. 

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Typically, at Thanksgiving, this nutritious veggie is doused with tons of butter, sugar, and then topped with marshmallows – but you don’t need all of that for it to taste amazing. My healthier version has all of the flavor but is lower in sugar and calories than the traditional version! You won’t find any vegan butter or coconut oil that adds tons of fat and calories!

I like serving it up as a side dish during dinner, as a healthy dessert, or as part of my breakfast too — it’s even the perfect complement to some scrambled eggs in the morning. These tasty mashed sweet potatoes will quickly become one of your favorite dishes for any time of the year!

👩‍🍳 Why This Recipe Works

• A must on your holiday table!
• Perfect side dish!
• Crunchy pecan topping!
• Healthy and Nutritious
• Low in Sugar
• Easy Recipe
• Gluten-Free
• Best Vegan Sweet Potato Casserole Ever!

🥘 Ingredients

For complete measurements and detailed instructions, scroll to the bottom of the post to the recipe card.

Sweet Potatoes: Peel and chop your sweet potatoes to prepare for boiling.

Golden Raisins provides a pop of flavor in each bite!

Brown Sugar or coconut sugar to keep the sweet potato filling refined sugar free. Coconut sugar is also lower on the glycemic index which is an added plus!

Spices: A little cinnamon, nutmeg, ginger, and sea salt.

Topping Ingredients: Maple Syrup and Chopped Pecans for the maple pecan topping, and to give this recipe a nice crunchy texture and a little bit of natural sweetness.

🍽 Equipment

• Chopping Knife
• Cutting Board
• Large Stock Pot
• Colander
• 1 Qt Baking Dish
• Electric Hand Mixer, Immersion Blender or Potato Masher
• Mixing Bowls
• Measuring Cups & Spoons

📖 Variations

Different Toppings: Try chopped walnuts, pumpkin seeds, sunflower seeds, or even crumbled granola! If you want a marshmallow topping – top with vegan marshmallows for a more dessert like feel!

Vegan sweet potato casserole with pecan crumble: Turn the topping into a pecan crumble topping by adding oats, all purpose flour, and sugar to the pecans.

Savory sweet potato casserole: You can make this recipe without the maple syrup and brown sugar for a more savory feel! You can also slice the sweet potatoes instead of mash them, and layer them with your favorite veggies and vegan cheese for more of a “gratin” feel.

🔪 Instructions

Step 1: Chop potatoes into large chunks, place potatoes in water and cover, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.

Step 2: Preheat oven to 400° F. Spray a baking dish with cooking spray. Mash the sweet potatoes in the pot once they are cooked.

Step 3: Add the maple syrup, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon to the pot. Whip with an electric mixer or an immersion blender until smooth (if you don’t have one, you can do this step by hand—it’ll just take a little muscle!).

Step 4: Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a large bowl. Spread the sweet potato mixture in the prepared baking dish with a wooden spoon or spatula. Sprinkle topping mixture over the potatoes.

Step 5: Bake this delicious sweet potato casserole until hot and golden brown around the edges, about 15-20 minutes.

❓Recipe FAQs

❄️ How To Store

In the fridge: Let the casserole cool, then transfer to an airtight container and store in the fridge. It will keep up to 4-5 days.

In the freezer: You can easily freeze this healthy vegan sweet potato casserole. Either separate it into individual serving containers or keep it all in one large airtight container. It will keep in the freezer for up to 2 months. To thaw and reheat, put it in the refrigerator the night before you want to serve it, and on the day of, warm it in the oven.

🔥 How To Reheat

There are a couple of different options for reheating this easy vegan sweet potato casserole.

Heat it in the Oven: Turn on the oven to 300 degrees F and cover the sweet potatoes with aluminum foil. Bake for 12-15 minutes or until they are hot. It’s important not to skip the foil or the top may brown up too much and not taste as good. 

Heat it in the Microwave: Add the casserole to a microwave-safe bowl or dish. Cover with a paper towel and heat for 1-2 minutes. Stir and heat some more until they are hot all the way through. Try not to overheat the casserole, or it may dry out.

💭 Expert Tips

• When cutting the sweet potatoes, try to cut them the same size. This will allow them to cook more evenly, and they will be done at the same time. 
• There are many methods you can use to mash the sweet potatoes. Use a food processor, potato masher, immersion blender, or high speed blender. You can also whip everything together using a stand mixer. For best results, I recommend using an immersion blender or your electric mixer. It will give you super smooth sweet potatoes!
• If the mixture needs a little more creaminess, you can thin it out with 1/4 cup of almond milk or coconut milk.
• Don’t forget to add cooking spray to the baking dish. Otherwise, the sugar and maple syrup will cause the potatoes to really stick to the pan. 
• If you want to save time, you can use canned sweet potato puree instead of whole sweet potatoes. You will need about 6.5 cups of sweet potato puree for this recipe.
• If you don’t have sweet potatoes, you can also use yams for this recipe.

🥧 More Crave-Worthy Potato Side Dishes!

• Vegan Roasted Potatoes With Rosemary
• Mashed Potato Fritters with Onions and Kale
• Air Fryer Sweet Potato Fries
• Roasted Cauliflower Curry with Sweet Potatoes
• Sweet Potato Curry with Chickpeas
• Roasted Maple Cinnamon Sweet Potatoes by Pumpkin And Spice

📋 Recipe Card