Vegan Sweet Potato Casserole with Pecan Topping Recipe

If you’re craving a cozy, comforting dish that feels like a warm hug, this Vegan Sweet Potato Casserole with Pecan Topping Recipe will be your new favorite. I’ve made this recipe countless times, especially during holidays, and it’s always a crowd-pleaser—even with non-vegans! The creamy, spiced sweet potato base paired with that crunchy, buttery pecan topping is pure magic. Stick with me—I’ll walk you through every step to nail it perfectly in your kitchen.

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Ingredients & Why They Work

I love how this casserole comes together with simple ingredients that you might already have on hand. Each item plays a special role to build a luscious, comforting dish that’s anything but boring. Here’s what you’ll need and why I chose each one.

• Sweet Potatoes: The star of the show—naturally sweet and packed with nutrients; I recommend fresh, firm ones for the best texture.
• Full Fat Coconut Milk: Adds richness and a subtle coconut flavor that enhances the creaminess without dairy.
• Brown Sugar: Adds deep, molasses-like sweetness that pairs beautifully with the spices and pecans.
• Pure Vanilla Extract: A splash of warmth and complexity that elevates the casserole’s flavor profile.
• Salt and Spices (Cinnamon, Nutmeg): Essential to bring out the natural sweetness and infuse cozy autumn vibes.
• Vegan Butter: Provides that buttery, melty feeling in the pecan topping, helping the crumbs stick and crisp up.
• All Purpose Flour (or Gluten Free Flour): Binds the topping ingredients, creating that perfect crumbly texture.
• Pecans: Give a toasty crunch and a naturally buttery flavor—it just wouldn’t be a sweet potato casserole without them!

Tweak to Your Taste

One of the reasons I keep coming back to this Vegan Sweet Potato Casserole with Pecan Topping Recipe is how easy it is to make it your own. Whether you want it sweeter, less sweet, nuttier, or lighter, a few tweaks can take it exactly where you like.

• Less Sweet: I sometimes cut the brown sugar in the sweet potatoes by half — especially if I’m serving it alongside sweeter mains or desserts.
• Maple Syrup Swap: Using maple syrup instead of some sugar adds a lovely depth, and I find it makes the casserole taste more autumnal.
• Gluten-Free: I always use a gluten-free flour blend in the topping when hosting friends with gluten intolerance — works perfectly without sacrificing taste or texture.
• Coconut Oil Instead of Vegan Butter: For a slightly different nutty note, try solid coconut oil; just don’t melt it completely or your topping won’t crisp up right.
• Alternative Milks: For a lighter take, almond or soy milk can replace coconut milk but expect a less creamy finish.

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

Step 1: Cook the Sweet Potatoes Till Fork Tender

Start by peeling and chopping your sweet potatoes into chunks—about 1 to 2 inches so they cook evenly. Pop them into a large pot, cover with cold water, and bring it to a boil. Keep an eye on them and cook for about 10-15 minutes until you can easily pierce them with a fork but they’re not falling apart. Overcooked potatoes can get watery, so test frequently as you near the 10-minute mark.

Step 2: Preheat Oven and Prep Your Dish

While the potatoes cook, preheat your oven to 350°F (175°C). Lightly grease a 9×13 casserole dish with a little vegan butter or oil so your casserole won’t stick and cleanup’s a breeze.

Step 3: Mash Sweet Potatoes with Coconut Milk & Spices

Drain the potatoes well, and transfer them back to the pot or a large mixing bowl. Add your coconut milk, brown sugar, vanilla extract, salt, cinnamon, and nutmeg. I like to start mashing with a traditional potato masher—and if you want it super smooth, a hand mixer works wonders here. Taste as you go to adjust sweetness and spice. Your kitchen will start smelling amazing right about now!

Step 4: Spread the Filling Evenly

Spread the mashed sweet potato mixture into your prepared dish, smoothing it out with a spatula so it’s evenly distributed. This helps the topping bake uniformly and looks great when serving.

Step 5: Make the Pecan Topping

In a medium bowl, combine the brown sugar, vegan butter (softened, not melted), flour, and salt. I often start mixing with a spoon, then use my hands to rub everything together until crumbly and moist—kind of like making pie crust. Finally, stir in the chopped pecans to distribute them evenly. This topping is where all the texture and cozy flavor comes from.

Step 6: Top and Bake

Sprinkle the pecan crumb topping evenly over the sweet potato base. Pop the whole casserole into your preheated oven and bake for 35-45 minutes. You’re aiming for bubbly edges and a golden-brown, crispy topping. If the topping browns too fast for your oven, just loosely tent with foil toward the end.

Step 7: Serve Warm and Enjoy!

This casserole is best served hot and fresh to keep the pecan topping crisp. I promise, every scoop is a winning bite that’s creamy, sweet, and nutty all at once.

How to Serve Vegan Sweet Potato Casserole with Pecan Topping Recipe

Garnishes

I usually keep garnishes simple here—sometimes an extra sprinkle of chopped toasted pecans on top for a little added crunch and gorgeous presentation. A light dusting of cinnamon before serving also gives a lovely aroma that makes the whole experience feel extra special.

Side Dishes

This casserole pairs beautifully with hearty vegan mains, like lentil loaf, roasted stuffed squash, or even crispy tofu. I also love serving it alongside green beans with garlic or a crisp salad to balance the richness. It’s a great side for festive dinners or casual weeknight meals alike.

Creative Ways to Present

For holiday gatherings, I like baking this recipe in individual ramekins—it feels fancy and perfect for plating. Another fun idea is layering the sweet potato mash with spiraled roasted vegetables for added color and texture, turning it into a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3-4 days. Just be mindful the crispy topping softens over time, but the flavor stays delicious.

Freezing

I’ve frozen this casserole before by prepping the sweet potato filling and topping separately—freeze each part in airtight containers. When it’s time to serve, thaw overnight in the fridge, assemble, and bake fresh. The texture remains great, and it’s a lifesaver for busy holiday prep.

Reheating

To reheat leftovers, I recommend warming the casserole in the oven at 325°F until heated through, which helps revive some of the topping’s crunch. Microwave works too but tends to make the topping softer.

FAQs

Final Thoughts

This Vegan Sweet Potato Casserole with Pecan Topping Recipe holds a special place in my kitchen because it’s pure comfort food that everyone enjoys, no matter their diet. The ease of prep, the warm spices, and that irresistible crunchy topping make it a dish I love sharing with friends and family year-round. Trust me, once you try it, it’ll be on your regular rotation too. So grab your sweet potatoes and get ready for some incredibly satisfying bites—you’re gonna love this!

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