Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll also be signed up for my newsletter and will get new recipes from me every week! P.S. You do not need to be signed up for my newsletter to view my recipes—just scroll right below here to see the recipe!

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

Vegan Sweet Potato Casserole with Maple Pecan Topping

Print Recipe
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! 
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 485
Author Jessica Hylton

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 8x11 or 9x13 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

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