Go Back

Vegan Sweet Potato Casserole

Vegan sweet potato casserole pairs smooth, maple-sweetened mashed potatoes with a crisp pecan oat topping. Bake it in a 9x13-inch dish until the topping is golden brown and the center is hot.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 nonstick cooking spray for coating
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 8 cup water plus more as needed to cover the sweet potatoes
  • 8 tbsp vegan butter divided; 4 tablespoons melted and 4 tablespoons cold for the topping
  • 0.33 cup oat milk unsweetened plain
  • 0.25 cup maple syrup
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the topping
  • 0.5 cup flour all-purpose
  • 0.5 cup rolled oats old-fashioned
  • 0.33 cup brown sugar packed, light
  • 0.5 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Put the sweet potatoes in a 6-quart pot and add 8 cups water and enough more to cover them by about 1 inch.
  4. Bring the water to a boil over high heat.
  5. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  6. Drain the sweet potatoes well and return them to the pot.
  7. Mash the sweet potatoes with 4 tablespoons melted vegan butter, oat milk, maple syrup, vanilla, cinnamon, and salt until smooth.
  8. Spread the filling evenly in the prepared baking dish.
Make the topping
  1. Stir the flour, oats, brown sugar, and pecans together in a medium bowl.
  2. Cut in the remaining 4 tablespoons cold vegan butter with your fingertips until the mixture forms coarse clumps.
Assemble and bake
  1. Sprinkle the topping evenly over the sweet potato filling.
  2. Bake for 25 to 30 minutes, until the topping is golden brown and the filling is hot in the center.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For a crisp topping, cut in the cold vegan butter until coarse clumps form. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a nut-free topping, omit the pecans and add an equal amount of rolled oats.