Vegan Sweet Potato Casserole with Maple Pecan Topping

By Jessica Hylton - - Updated

This Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthier twist to traditional sweet potato casserole that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil. You can also make it ahead of time! It’s sure to become a Thanksgiving staple in your home! 

Spoon in sweet potato casserole with a scoop taken out in a plate in the corner.

If there’s one recipe that I’m always excited to make for Thanksgiving – it’s THIS recipe. Two words: mind-blown.

I’ve been making this beauty for years. It’s become a true staple in our household for the holidays, and I know it has in yours too. Reading your five-star reviews after Thanksgiving each year is one of my favourite post-holiday activities, seriously!! 

I created this recipe so that you could in essence, “have your cake and eat it“. I wanted a Sweet Potato Casserole that was easy to make, vegan, and lighter on the calories. This achieves ALL of that, friends! One bite of sweet decadence and you’ll know exactly what I mean! 

Sweet potato casserole on a striped kitchen towel surround by ingredients and a gold spoon.

Warm sweet potato casserole smothered in a crunchy and delicious maple pecan topping. I’m pretty sure I ate half that topping before even digging into the casserole! It makes the perfect side dish to your vegan meatloaf, green bean casserole and all your other favourites. 

Let’s get right into the dish and I guarantee by the end you’ll be wishing and begging that this was in front of you right now. I can’t wait until you try it!! 

Notes on the Ingredients

Sweet potato casserole ingredients.

The great thing about the ingredients in this casserole is that they’re all pretty common! You can use any variation of the ingredients found here; your favourite oil; vegan milk, favourite sugar – make this your own! 

maple syrup – you can use agave nectar instead (it’s also more affordable!).

almond flour – almond flour keeps this topping light in carbs. Feel free to substitute regular all purpose flour, or a gluten free flour mix. 

vegan butter – I recommend using salted vegan butter. If not, you can add an additional healthy pinch of salt to the topping and the topping. Don’t sub this for oil, by the way. It adds a nice buttery richness in flavour to the entire dish. 

pecans – you can use chopped walnuts instead.

How to Make Sweet Potato Casserole (Step by Step Instructions):


Cooking the sweet potatoes step by step photos of making recipe.

First, peel and boil your sweet potatoes for about 20 minutes until fork soft.

When the sweet potato is finished boiling, drain thoroughly and mash.

Mashing sweet potatoes in a pot step by step photos of making recipe.

Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing. 

Scooping casserole with a spoon.

Spoon sweet potato mix into the casserole dish. 

Step by step photos of mixing dry ingredients recipe.

Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined. 

Scooping maple pecan topping onto casserole.

Sprinkle it on top of the casserole. Feel free to double or even triple the topping. 

Gold spoon scooping out some casserole out of dish.

Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven. What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Allow to cool for 10 minutes and then serve.

Expert Tips and FAQ:

Feel free to double or even triple the maple pecan topping! 

Q: Can I make this sweet potato casserole ahead of time? 

A: Yes! You can prep the casserole ingredients at least 3 days in advance. Wrap it tightly in foil until ready to bake. I recommend making the topping immediately before so it doesn’t dry out. Remove from fridge and bring to room temperature.

Q: How do I reheat this sweet potato casserole? 

A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 F degrees until heated through (about 15 minutes).

More Thanksgiving Recipes:

Enjoy friends! If you make this Vegan Sweet Potato Casserole with Maple Pecan Topping, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

spoon in sweet potato casserole with a scoop taken out in a plate in the corner

Vegan Sweet Potato Casserole with Maple Pecan Topping

This Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil. You can also make it ahead of time! It's sure to become a Thanksgiving staple in your home!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Course Dinner
Cuisine American
Ingredients

Maple Pecan Topping:

  • 3 tablespoons maple syrup or agave nectar
  • 8 tablespoons almond flour or any flour
  • 1 1/2 tablespoons melted vegan butter
  • 1 1/2 cups pecans coarsely chopped, or walnuts

Sweet Potato Casserole:

  • 3.3 pounds sweet potato peeled and cut into 1 inch cubes
  • 3 tablespoons sugar any kind works, brown sugar, cane or coconut sugar
  • 3 tablespoons maple syrup or agave nectar
  • 1/4 cup vegan milk any kind works
  • 6 tablespoons oil any kind works such as olive oil or unrefined coconut oil
  • 6 tablespoons vegan butter softened
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
Instructions

Instructions

Casserole

  • Preheat oven to 350°F/180°C and prepare a 8×11 or 9×13 casserole dish. Set aside.
  • In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
  • When the sweet potato is finished boiling, drain and mash.
  • Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing. 
  • Spoon sweet potato mix into the casserole dish. 
  • Top with Maple Pecan Topping (below)
  • Bake for 30 minutes (check that nuts don't burn – if they are browning too quickly, cover with foil) then remove from oven.
  • Allow to cool for 10 minutes and then serve. Enjoy!

Maple Pecan Topping

  • Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined. 
  • Sprinkle it on top of the casserole. Feel free to double or even triple the topping.  

Video

NOTES
Expert Tips and FAQ:
Feel free to double or even triple the maple pecan topping! 
Q: Can I make this sweet potato casserole ahead of time? 
A: Yes! You can prep the casserole ingredients at least 3 days in advance. Wrap it tightly in foil until ready to bake. I recommend making the topping immediately before so it doesn’t dry out. Remove from fridge and bring to room temperature.
Q: How do I reheat this sweet potato casserole? 
A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 F degrees until heated through (about 15 minutes).
HOW TO STORE You can store this casserole in the fridge covered for up to a week. You could either use a casserole dish with a fitted cover, or cover the casserole with foil, or transfer to an airtight tupperware container.

Nutrition

Calories: 485kcal | Carbohydrates: 55g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Sodium: 345mg | Potassium: 702mg | Fiber: 7g | Sugar: 22g | Vitamin A: 26946IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg
by Jessica

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Recipe Rating




71 comments

  1. Liz says:

    5 stars
    I made this for Thanksgiving and it was delicious!! Not too sweet, but hit the spot. I used oat flour and oat milk. My husband is looking forward to adding some whipped cream to it as dessert with our other leftovers.

  2. Mabel says:

    5 stars
    This casserole smelled so good right out of the oven! It was so delicious that I definitely will be keeping this recipe for future holiday dinners.

  3. Jaclyn McGuire says:

    5 stars
    This is the best sweet potato casserole I’ve ever made! It’s so easy and tastes amazing. Another flawless recipe! Thank you!

  4. Kendall says:

    Is the nutritional info per serving?

    • Gavin | Jessica in the Kitchen says:

      Hi Kendal yes it is if you were to divide the casserole into 8 slices.

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