Name: Vegan Sweet Potato Casserole with Pecan Topping Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 9 cups peeled and chopped sweet potatoes (about 4 large); 1 cup full fat coconut milk (from a can); 1 cup brown sugar; 1 teaspoon pure vanilla extract; 3/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2/3 cup brown sugar; 5 tablespoons vegan butter, softened to room temperature; 1/2 cup all purpose flour or gluten free all purpose flour; 1/4 teaspoon salt; 1 cup chopped pecans

Jump to Recipe· 4.7 from 11 reviews

If you’re on the hunt for a cozy and comforting side dish that feels like a warm hug, you’re going to love this Vegan Sweet Potato Casserole with Pecan Topping Recipe. It’s packed with natural sweetness, creamy texture, and that irresistible crunchy pecan topping that turns every bite into something special. I’ve made this for holiday dinners, potlucks, and even lazy Sunday meals, and trust me—it never lasts long once it hits the table. Let me walk you through everything you need to know so you can nail it in your kitchen too!

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Why This Recipe Works

Perfectly Balanced Sweetness: The combination of brown sugar and warm spices like cinnamon and nutmeg brings cozy depth without overwhelming the sweet potatoes.
Creamy, Dairy-Free Base: Using full-fat coconut milk creates a luscious mash that’s rich without any dairy.
Crunchy Pecan Topping: The buttery pecan crumb layer adds delightful texture contrast and nutty flavor.
Simple, Foolproof Steps: No fancy equipment or techniques needed—you just need a pot, a few bowls, and patience for baking.

Vegan Sweet Potato Casserole with Pecan Topping, vegan sweet potato casserole, dairy-free sweet potato side dish, holiday vegan casserole, healthy vegan sweet potato dish - The image shows a white rectangular casserole dish filled with a dessert made of two visible layers. The bottom layer is smooth and orange, likely a sweet potato or pumpkin filling, with a glossy texture. The top layer is a crumbly, golden brown streusel with rough chunks and pieces of nuts mixed throughout, creating an uneven crunchy texture that covers the entire surface. The dish sits on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s chat about the ingredients in this Vegan Sweet Potato Casserole with Pecan Topping Recipe and why each one is important. Picking the right sweet potatoes and using full-fat coconut milk makes all the difference in creaminess, while the pecans provide a satisfying crunch every time.

Sweet Potatoes: Go for firm, fresh large ones to ensure a creamy mash without extra moisture.
Full-Fat Coconut Milk: This adds richness and a subtle tropical undertone that pairs beautifully with sweet potatoes.
Brown Sugar: Its molasses notes enhance the natural sweetness and add warmth.
Vanilla Extract: Just a splash brightens the flavors and gives the dish a subtle aroma.
Ground Cinnamon & Nutmeg: The spices are what makes this feel like dessert disguised as a side dish.
Vegan Butter: Key for that buttery flavor in the pecan topping and helps bind the crumble together.
All Purpose Flour (or gluten-free alternative): It helps create the perfect crisp crumb that stays crunchy after baking.
Pecans: Freshly chopped for maximum crunch and a rich nutty flavor that tops off the casserole beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Vegan Sweet Potato Casserole with Pecan Topping Recipe is how easily you can make it your own. Over the years, I’ve found small tweaks really help me mix things up depending on the occasion or what I have in the pantry.

Less Sweet: If you’re into less sugar, halving the brown sugar or substituting half with maple syrup still tastes fantastic and feels more naturally sweet.
Nut Variations: I sometimes swap pecans with chopped walnuts or even almonds for a different crunch and flavor profile.
Spice Kick: Adding a pinch of ground ginger or cloves can add a nice festive warmth.
Dairy-Free Butter Substitutes: Softened coconut oil can replace vegan butter if you want a lighter or allergy-friendly version.

Step-by-Step: How I Make Vegan Sweet Potato Casserole with Pecan Topping Recipe

Step 1: Boil the Sweet Potatoes Until Tender

Start by peeling and chopping your sweet potatoes into roughly even chunks—it helps them cook evenly. Put them in a large pot, cover with water, and bring to a gentle boil. It usually takes about 10 to 15 minutes until you can easily pierce them with a fork but they aren’t mushy. Drain and set aside. I like to toss them back into the warm pot or a bowl to get ready for mashing.

Step 2: Prep Your Oven and Casserole Dish

While the sweet potatoes boil, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish. I find that using a little vegan butter or oil works great and helps the casserole slide out easier later.

Step 3: Mash and Flavor the Sweet Potatoes

Add the coconut milk, brown sugar, vanilla, salt, cinnamon, and nutmeg to the warm sweet potatoes. Mash them together—either with a potato masher or if you prefer super smooth, a hand mixer works beautifully. The mixture should be creamy but still thick enough to hold its shape when spread in the dish. Taste and tweak—this is your chance to adjust seasoning!

Step 4: Make and Add the Pecan Topping

In a medium bowl, stir the brown sugar, vegan butter, flour, and salt together first to form crumbly dough—you might even want to use your hands here if it helps get the right texture. Mix in the chopped pecans last. Sprinkle this evenly over the sweet potato filling in your casserole dish.

Step 5: Bake Until Golden and Bubbly

Pop the casserole into the oven and bake for about 35 to 45 minutes. You’ll know it’s ready when the edges are bubbly and the pecan topping is beautifully golden and just starting to crisp up. Let it cool a few minutes for the flavors to settle, then serve immediately for the best texture.

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Pro Tips for Making Vegan Sweet Potato Casserole with Pecan Topping Recipe

Choose the Right Sweet Potatoes: I find that orange-fleshed varieties offer the best natural sweetness and creaminess for this dish.
Don’t Overmix the Topping: Mixing the pecan crumble just enough keeps it crumbly and prevents it from becoming cakey.
Use Room Temperature Vegan Butter: It blends better with the sugar and flour to form the perfect topping texture.
Serve It Fresh: For the best crunch, avoid making this too far in advance since the topping can soften over time.

How to Serve Vegan Sweet Potato Casserole with Pecan Topping Recipe

Garnishes

I usually keep it simple here—just a few fresh rosemary sprigs or a light dusting of cinnamon before serving adds a lovely touch without overpowering the sweet potatoes. Sometimes I sprinkle a tiny bit of sea salt on the topping right out of the oven to punch up the flavors. Trust me, it’s a game changer.

Side Dishes

This casserole pairs beautifully with hearty mains like lentil loaf, vegan sausage, or roasted vegetables. For a lighter meal, I love serving it alongside a crisp green salad with tangy vinaigrette—the contrast is just perfect.

Creative Ways to Present

For holiday dinners, I like to bake individual portions in small ramekins topped with extra pecans and a drizzle of maple syrup. They look festive and you can serve them as personal desserts or sides. Another fun idea is layering the casserole in a glass trifle dish for a pretty presentation that lets everyone see those layers of creamy mash and crunchy topping.

Make Ahead and Storage

Storing Leftovers

After the casserole cools, I cover and refrigerate leftovers. I’ve found that the topping softens a bit overnight, but reheating in the oven revives some crispness. Store in an airtight container if you’re mixing individual portions.

Freezing

You can freeze the casserole either before baking (just skip the topping till you’re ready to bake) or after it’s baked and cooled. To avoid soggy topping, I prefer freezing the filling separately and adding topping fresh when baking. Wrap tightly with foil or plastic wrap, and freeze for up to 3 months.

Reheating

For leftovers, I like reheating in a 350°F oven, loosely covered with foil for about 20 minutes to warm through. Then remove foil for the last 5-7 minutes to crisp the pecan topping. It’s not quite as crunchy as fresh but still delicious!

FAQs

Can I make this Vegan Sweet Potato Casserole with Pecan Topping Recipe gluten free?

Absolutely! Just swap out the all-purpose flour in the topping for a gluten-free flour blend or even almond flour. Both work well and keep the topping delicious and crumbly.
Is it okay to use other types of milk instead of coconut milk?

Yes! Full-fat almond, cashew, or soy milk can be used instead of coconut milk if you’re after a lighter flavor or have a coconut allergy. The casserole will still be creamy but might lack a bit of the rich mouthfeel from coconut milk.
Can I prepare this casserole ahead of time?

You sure can! I recommend making the sweet potato filling and spreading it in the casserole dish, then covering and storing it in the fridge. When you’re ready to bake, add the pecan topping fresh on top and bake as usual. This keeps the topping nice and crunchy.
How do I know when the sweet potatoes are done boiling?

Just pierce them with a fork. If it slides in easily without resistance, they’re done. If the potatoes are still hard or firm, give them a few more minutes and check again.
Can I add marshmallows or other toppings?

While marshmallows aren’t vegan traditionally, if you find vegan mini marshmallows, they can be added on top before baking for a more classic sweet potato casserole feel. Otherwise, I prefer sticking to the pecan topping—it contrasts the sweet potatoes beautifully and keeps this dish rich but not too sugary.

Final Thoughts

This Vegan Sweet Potato Casserole with Pecan Topping Recipe holds a special place in my heart because it’s the ultimate crowd-pleaser that’s still healthy and comforting. Every time I bring it to gatherings, I get asked for the recipe (including from some skeptical carnivores!). Whether you’re vegan or just love hearty, flavorful sides, this casserole brings a little extra warmth and joy to any meal. Give it a try—you’ll thank me later!