Vegan Sweet Potato Casserole

There’s a certain magic in the aroma of sweet potatoes baking in the oven—the way it fills the kitchen with warmth and comfort. I remember the first time I made this vegan sweet potato casserole; I was hoping for something hearty yet light, a dish that could work for breakfast, brunch, or even as a side for dinner. What I ended up with was beyond my expectations: creamy, naturally sweet, and perfectly spiced. It’s one of those recipes that feels indulgent without being heavy.

What I love most about this casserole is how versatile it is. You can enjoy it as a cozy morning treat, almost like a sweet potato breakfast casserole, or serve it alongside your favorite holiday mains. The combination of soft, mashed sweet potatoes with a crunchy, nutty topping makes every bite a little celebration of flavors and textures. Even friends who aren’t vegan usually find themselves asking for seconds!

Sweet potatoes are a real superstar in vegetarian sweet potato recipes because they bring both nutrition and natural sweetness to the table. Packed with fiber, vitamins, and antioxidants, this casserole is a healthier way to indulge in a classic comfort dish. And since it’s entirely plant-based, it’s a dish you can feel good about serving to everyone at the table.

Another thing I love about sweet potato vegan recipes is how easy they are to customize. You can add spices like cinnamon and nutmeg for a warm, cozy vibe or sprinkle in some chopped pecans for a little crunch. For those mornings when I need something filling yet light, this casserole doubles perfectly as a sweet potato breakfast casserole. It’s a little slice of comfort that nourishes both body and soul.

Why You’ll Love It

• Naturally Sweet and Comforting – The sweet potatoes bring a cozy, naturally sweet flavor that hits all the right notes without needing tons of sugar.
• Totally Vegan, Totally Delicious – You don’t have to compromise on flavor. This casserole proves plant-based dishes can be rich, creamy, and satisfying.
• Versatile for Any Meal – Serve it as a sweet potato breakfast casserole, a side for dinner, or even a snack—it works anytime!
• Easy to Customize – Want a little crunch? Add pecans. Love warm spices? Cinnamon and nutmeg have your back.
• Healthy Twist on a Classic – This is one of those healthy sweet potato casseroles that still feels indulgent. Fiber, vitamins, and comfort all in one dish.

Ingredient List

For the Sweet Potato Base:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

For the Topping:

• 1/2 cup pecans, chopped
• 1/3 cup rolled oats
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/2 tsp cinnamon

Ingredient Notes

• Sweet Potatoes: I always use orange-fleshed sweet potatoes for this recipe—they mash up so creamy and naturally sweet.
• Coconut Milk: Adds a subtle richness that makes this a healthy sweet potato casserole without being heavy.
• Maple Syrup: Don’t skip it! It adds a natural sweetness that pairs perfectly with the spices.
• Pecans & Oats: They give the topping a satisfying crunch. Toasting the pecans lightly first brings out the flavor even more.
• Spices: Cinnamon and nutmeg are essential—they give the dish that cozy, comforting vibe we all love in sweet potato vegan recipes.

Kitchen Equipment Needed

• Large Pot – For boiling the sweet potatoes until tender. I love using my heavy-bottomed pot; it heats evenly every time.
• Mixing Bowl – To mash and mix all the sweet potato goodness. A big glass bowl works best for me.
• Potato Masher or Fork – For getting those sweet potatoes silky smooth. I personally prefer a masher—it’s faster and less messy.
• Baking Dish (9×13 inch) – To bake the casserole. I always reach for my ceramic dish; it gives a nice even bake.
• Spatula or Wooden Spoon – For stirring and folding ingredients. A silicone spatula is my go-to—it scrapes every last bit.
• Measuring Cups and Spoons – Essential for keeping the flavors balanced. I use stainless steel ones; they last forever.

Instructions

Step 1: Prepare the Sweet Potatoes

1. Peel and cube the sweet potatoes into roughly 1–2 inch pieces. This ensures they cook evenly.
2. Place them in a large pot and cover with water. Add a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the sweet potatoes are fork-tender, about 15–20 minutes.

Pro Tip: Don’t overcook them! You want them soft enough to mash easily, but not falling apart in the water.

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Step 2: Mash the Sweet Potatoes

1. Drain the sweet potatoes and return them to the pot or a large mixing bowl.
2. Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
3. Mash everything together until smooth and creamy using a potato masher or fork.

Pro Tip: For an extra silky texture, use a hand mixer on low for a minute. This makes the sweet potato base feel almost like a dessert, perfect for sweet potato vegan recipes.

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Step 3: Prepare the Topping

1. In a small bowl, combine chopped pecans, rolled oats, melted coconut oil, maple syrup, and cinnamon.
2. Mix until the oats and nuts are evenly coated.
3. Set aside while you assemble the casserole.

Pro Tip: Toasting the pecans lightly in a dry pan for 2–3 minutes enhances their flavor—it really makes the topping pop.

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Step 4: Assemble the Casserole

1. Preheat your oven to 350°F (175°C).
2. Spread the mashed sweet potatoes evenly in your baking dish.
3. Sprinkle the oat and pecan topping evenly over the sweet potato layer.
4. Press lightly with the back of a spoon so the topping sticks a bit to the mash.

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Step 5: Bake to Perfection

1. Place the casserole in the preheated oven and bake for 25–30 minutes.
2. You want the topping to be golden brown and slightly crisp.
3. Remove from the oven and let it cool for 5–10 minutes before serving.

Pro Tip: For an extra crunch, broil the casserole for 1–2 minutes at the very end—but watch it closely so it doesn’t burn!

Tips and Tricks for Success

• Even Cubes for Even Cooking – Cut your sweet potatoes into similar-sized pieces so they cook at the same rate.
• Mash While Warm – Sweet potatoes mash best when they’re still warm from boiling.
• Adjust Sweetness – Taste the mashed sweet potatoes before baking; add more maple syrup if you like it sweeter.
• Don’t Skip the Topping – The pecan-oat layer is what gives this healthy sweet potato casserole its signature crunch.
• Use Fresh Spices – Freshly ground cinnamon and nutmeg make a big flavor difference.

Ingredient Substitutions and Variations

• Coconut Milk – Almond, oat, or soy milk works just as well if you prefer.
• Maple Syrup – Agave or brown rice syrup can be used instead.
• Pecans – Walnuts or almonds are great alternatives for the topping.
• Spices – Feel free to add a pinch of ginger or allspice for extra warmth.
• Sweet Potatoes – You can mix in a few carrots for a slightly different texture and flavor.

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Serving Suggestions

• I love serving this casserole warm alongside a fresh green salad—it balances the sweetness perfectly.
• Pair it with scrambled tofu and roasted veggies for a hearty vegan breakfast.
• It’s amazing as a side for a holiday spread, especially with lentil loaf or roasted chickpeas.
• Top with a dollop of coconut yogurt for a creamy, tangy contrast.
• For a sweet twist, sprinkle a few chocolate chips on top right after baking—they melt slightly and add a fun touch!

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in a freezer-safe dish for up to 3 months.
• Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes or until heated through.
• Microwave: Reheat individual portions for 1–2 minutes, stirring halfway for even heating.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can prepare the sweet potato base and topping a day in advance. Assemble just before baking for the freshest results.

Can I use canned sweet potatoes?

Yes, but fresh sweet potatoes give the best texture and flavor. If using canned, drain well and mash thoroughly to avoid excess moisture.

Is this recipe gluten-free?

It sure is! Just make sure to use certified gluten-free oats in the topping.

Can I make it nut-free?

Definitely! Swap the pecans for extra oats, seeds, or even a crunchy granola topping for a nut-free version.

Can I add other flavors or spices?

Of course! A pinch of ginger, allspice, or even a little orange zest can elevate the dish beautifully.

How long does it keep after baking?

Stored in the fridge, it’s best within 3–4 days. You can reheat portions as needed, and it also freezes well for longer storage.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your twists, toppings, and favorite ways to enjoy this sweet potato vegan casserole.