Sweet Potato Casserole — Vegan Comfort Food for the Holidays
I’ve loved sweet potato casserole since childhood. My grandmother used to bring a steaming dish to every holiday table, the top crackling with a buttery oat and pecan crumble while the sweet potatoes beneath were silky and warmly spiced. That memory of a cozy kitchen and the smell of cinnamon is why I make this vegan version: it keeps the nostalgia but is gentler on the planet and on anyone avoiding dairy. Sweet potato casserole has roots in American holiday traditions — especially in the South and Midwest — where sweet potatoes became a symbol of harvest and celebration. Whether you’re serving it for Thanksgiving or a weeknight family meal, this dish feels like a hug on a plate. For a fun side that pairs well, try a lighter sweet potato approach like our crispy oven-baked sweet potato fries.
Who is this recipe for?
- This recipe is for busy families, holiday hosts, vegans and flexitarians, and anyone who loves comforting, make-ahead sides.
Core ingredient overview:
- This casserole blends roasted and mashed sweet potatoes (about 3 lb / 1.4 kg) with plant milk (1/2 cup, unsweetened almond or oat milk), vegan butter (4–6 tbsp), maple syrup (3 tbsp), vanilla extract (1 tsp), ground cinnamon (1 tsp), ground nutmeg (1/4 tsp), and salt (1/2 tsp) and is thickened lightly with cornstarch or arrowroot (1 tbsp). A bright touch of lemon juice (1 tsp, optional) lifts the flavors. The crunchy topping combines rolled oats (1 cup), chopped pecans or walnuts (1 cup), brown sugar or coconut sugar (1/3 cup), melted vegan butter (4 tbsp), all-purpose flour or oat flour (1/4 cup), ground cinnamon (1/2 tsp), and a pinch of salt. This comforting mix is straightforward to make and perfect for both beginners and seasoned home cooks. If you like a savory-sweet balance, consider wrapping it up with a favorite wrap recipe as an inspiration for leftovers like sweet chili chicken wraps.
Tools & Ingredients
Tools
- 9×13-inch (or similar) baking dish
- Large pot with lid
- Colander
- Potato masher or electric mixer
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or spatula
- Knife and cutting board
- Oven mitts
Ingredients (with short benefits)
- Sweet potatoes (about 3 lb / 1.4 kg) – rich in fiber, vitamins, and natural sweetness for a creamy base.
- Plant milk (1/2 cup, unsweetened almond or oat milk) – keeps the mash smooth and dairy-free while adding creaminess.
- Vegan butter (4–6 tbsp) – adds rich mouthfeel and helps carry spices.
- Maple syrup (3 tbsp) – natural sweetener with warm caramel notes.
- Vanilla extract (1 tsp) – enhances and rounds the sweetness.
- Ground cinnamon (1 tsp) – classic warming spice, adds depth.
- Ground nutmeg (1/4 tsp) – subtle warmth that complements cinnamon.
- Salt (1/2 tsp) – balances sweetness and enhances flavors.
- Cornstarch or arrowroot (1 tbsp) – stabilizes and firms the filling slightly.
- Lemon juice (1 tsp, optional) – brightens and lifts the overall flavor.
- Rolled oats (1 cup) – provides hearty crunch and texture in the topping.
- Chopped pecans or walnuts (1 cup) – adds buttery crunch and nuttiness.
- Brown sugar or coconut sugar (1/3 cup) – caramelized sweetness for the topping.
- Vegan butter (4 tbsp, melted) – binds the topping and gives golden color.
- All-purpose flour or oat flour (1/4 cup) – helps hold the crumble together.
- Ground cinnamon (1/2 tsp) – extra warming spice for the topping.
- Pinch of salt – balances the sweeter elements of the crumble.
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease your baking dish and set it aside.
- Wash and peel the sweet potatoes, then cut them into uniform chunks for even cooking.
- Place the sweet potato chunks in a large pot, cover with water, bring to a boil, then simmer until tender (about 15–20 minutes).
- Drain the sweet potatoes in a colander and return them to the pot or a large mixing bowl.
- Add the plant milk, vegan butter (4–6 tbsp), maple syrup (3 tbsp), vanilla extract (1 tsp), ground cinnamon (1 tsp), ground nutmeg (1/4 tsp), salt (1/2 tsp), lemon juice (1 tsp, optional), and cornstarch or arrowroot (1 tbsp).
- Mash the mixture until smooth with a potato masher or use a handheld mixer for an extra-smooth texture. Taste and adjust seasoning if needed.
- Transfer the mashed sweet potato mixture to the prepared baking dish and smooth the top with a spatula.
- In a medium bowl, combine the rolled oats (1 cup), chopped pecans or walnuts (1 cup), brown sugar or coconut sugar (1/3 cup), melted vegan butter (4 tbsp), all-purpose flour or oat flour (1/4 cup), ground cinnamon (1/2 tsp), and a pinch of salt. Mix until the topping is crumbly and evenly combined.
- Sprinkle the oat-nut topping evenly over the sweet potato layer.
- Bake for 20–25 minutes until the topping is golden and the edges are bubbly.
- Remove from the oven and let rest for 5–10 minutes before serving to set slightly.
FAQ
Q: Can I freeze this recipe?
A: Yes. To freeze, assemble the casserole but do not bake. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking, and you may need to add 5–10 minutes to the bake time.
Q: What can I use instead of vegan butter?
A: You can use coconut oil (mild coconut flavor) or a neutral plant oil. For the topping, coconut oil works well when melted and mixed with the oats and nuts.
Q: Can I make this nut-free?
A: Yes. Replace chopped pecans or walnuts with extra oats, pumpkin seeds, or sunflower seeds to keep the crunchy topping safe for those with nut allergies.
Q: How can I make this gluten-free?
A: Use oat flour (certified gluten-free) or your favorite gluten-free all-purpose flour and ensure your oats are labeled gluten-free.
Tips & Tricks
- Tip 1: Cut sweet potatoes into similar-sized chunks so they cook evenly and mash smoothly.
- Tip 2: If your mash seems too loose, add the cornstarch/arrowroot gradually and allow the mash to rest a few minutes to thicken before transferring to the dish.
- Tip 3: For extra flavor, roast the sweet potatoes instead of boiling them — it deepens the sweetness.
- Tip 4: Prepare the topping ahead and store it in the fridge; sprinkle it on just before baking for super-crispy results.
Conclusion
For a classic marshmallow-topped variation, check out Sweet Potato Casserole {with Marshmallows} – Spend With Pennies. If you want another well-loved home-cook version for inspiration, see this Yummy Sweet Potato Casserole Recipe. For a scratch-made approach with helpful tips, visit Sweet Potato Casserole – Tastes Better From Scratch.
Enjoy this warm, cozy dish with friends and family — and share your photos! Always add
tag after Directions.
Sweet Potato Casserole
Ingredients
- 3 lb sweet potatoes, about 3 lb / 1.4 kg Rich in fiber, vitamins, and natural sweetness for a creamy base.
- 1/2 cup unsweetened almond or oat milk Keeps the mash smooth and dairy-free while adding creaminess.
- 4-6 tbsp vegan butter Adds rich mouthfeel and helps carry spices.
- 3 tbsp maple syrup Natural sweetener with warm caramel notes.
- 1 tsp vanilla extract Enhances and rounds the sweetness.
- 1 tsp ground cinnamon Classic warming spice, adds depth.
- 1/4 tsp ground nutmeg Subtle warmth that complements cinnamon.
- 1/2 tsp salt Balances sweetness and enhances flavors.
- 1 tbsp cornstarch or arrowroot Stabilizes and firms the filling slightly.
- 1 tsp lemon juice (optional) Brightens and lifts the overall flavor.
- 1 cup rolled oats Provides hearty crunch and texture in the topping.
- 1 cup chopped pecans or walnuts Adds buttery crunch and nuttiness.
- 1/3 cup brown sugar or coconut sugar Caramelized sweetness for the topping.
- 4 tbsp vegan butter, melted Binds the topping and gives golden color.
- 1/4 cup all-purpose flour or oat flour Helps hold the crumble together.
- 1/2 tsp ground cinnamon Extra warming spice for the topping.
- pinch salt Balances the sweeter elements of the crumble.
Method
- Preheat the oven to 375°F (190°C). Lightly grease your baking dish and set it aside.
- Wash and peel the sweet potatoes, then cut them into uniform chunks for even cooking.
- Place the sweet potato chunks in a large pot, cover with water, bring to a boil, then simmer until tender (about 15–20 minutes).
- Drain the sweet potatoes in a colander and return them to the pot or a large mixing bowl.
- Add the plant milk, vegan butter, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, salt, lemon juice (optional), and cornstarch or arrowroot.
- Mash the mixture until smooth with a potato masher or use a handheld mixer for an extra-smooth texture. Taste and adjust seasoning if needed.
- Transfer the mashed sweet potato mixture to the prepared baking dish and smooth the top with a spatula.
- In a medium bowl, combine the rolled oats, chopped pecans or walnuts, brown sugar or coconut sugar, melted vegan butter, all-purpose flour or oat flour, ground cinnamon, and pinch of salt. Mix until the topping is crumbly and evenly combined.
- Sprinkle the oat-nut topping evenly over the sweet potato layer.
- Bake for 20–25 minutes until the topping is golden and the edges are bubbly.
- Remove from the oven and let rest for 5–10 minutes before serving to set slightly.
