Vegan Sweet Potato Casserole with Maple Pecan Topping
This Vegan Sweet Potato Casserole with Maple Pecan Topping is a fun twist 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 and it’s a great make ahead recipe. It’s sure to become a Thanksgiving staple in your home!
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!
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
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 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):
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.
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.
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.
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!
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.
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:
- Vegan Cornbread Muffins
- Apple Pecan and Feta Salad with Sweet Apple Dressing
- Pumpkin Sheet Cake
- Vegan Mashed Cauliflower
- Vegan 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!
Vegan Sweet Potato Casserole with Maple Pecan Topping
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
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.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So much better than the marshmallow covered versions!
Girl, I am with you–I could eat this all day long!! That is why I too had to lighten up my families recipe. I share my lighter version tomorrow. Great minds think alike!!! Your dish looks amazing. I love the addition of almond flour to the topping!
I could look at the photo of the topping all day, so delicious Jessica!
I get overly excited, too, when talking about amazing food. Then others look at me like, “Wow.” And they don’t get it, the weirdos. This looks awesome! I love Sweet potatoes.
My husband ALWAYS makes fun about how I describe and talk about food because I sound like a teenager when I do it, but there’s no other way – it’s just that good 🙂 And this one looks AMAZING! I love that you made this such a lighter version too – yum!
Jessica, this sweet potato casserole looks SO good!!!! Pinning and trying this one for Thanksgiving!! love the Maple Pecan Topping . . can’t wait to try this!
Wow, I would be gaga over those sweet potatoes as well Jessica!! They look delicious, and so healthy. 🙂
Yes! I love sweet potatoes and maple. It’s the best combo!
This casserole looks amazing, Jessica! I love that you made this into a lighter version. And the maple topping sound incredible!
I have only ever had savoury sweet potato dishes before, but I am going to have to change that. This sounds so good. I love male syrup and pecans together.