This vegan sweet potato casserole is practically a dessert rather than side dish, with a delicious topping of candied pecans on top.
I’m going to be honest with you and admit that I’m not a big fan of holidays. Stressing over some arbitrary date on the calendar–to cook certain foods, travel long distances, buy token gifts, and so on–has never been my idea of fun.
For a long time, I felt the same way about the traditional holiday meals, too. Every year when I was growing up, I’d beg my mother, “Why do we have to have turkey? Can’t we have spaghetti instead?” I wasn’t a vegetarian back then, just a budding iconoclast who never did care for traditions–or turkey. (Today, I get the same argument from E., though she’s arguing to substitute lasagna for dressing. I’m sure my mother is happy to see me get a dose of my own rebellion.)
Something strange happened, and as I became older, I developed a real love for some of the traditional dishes of the winter holidays. Maybe without the dead bird as centerpiece, I finally felt free to celebrate the holidays as a sort of Festival of Starches. Let’s face it, what’s not to love? To a carb addict like me, cornbread dressing, pumpkin pie, mashed potatoes, yeast rolls, winter squash, and sweet potatoes are pretty close to the perfect meal!
This vegan sweet potato casserole is one of the highlights of any holiday meal for me. A word of caution, though: In my family, sweet potatoes are dessert, so if you’re expecting a savory side dish, look elsewhere. I always serve this after the meal, along with some coffee to fight off the post-feast sleepiness!
Though my family’s original recipe includes vegan margarine, it may be omitted from the sweet potatoes and replaced with apple sauce in the topping. In this less decadent version, the pecans still contribute a significant amount of fat.
More Vegan Holiday Desserts
For more delicious vegan Thanksgiving and Christmas desserts (because that is what this sweet potato casserole is!), please see my round-up of Favorite Christmas Desserts. For more savory dishes, check out all my Thanksgiving recipes.
Sweet Potato Casserole with Pecan Topping
Ingredients
- 4 large sweet potatoes cooked (I used a pressure cooker) and peeled
- 2 tablespoons vegan margarine (Optional)
- 1/4 cup soy creamer or non-dairy milk
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 3/4 teaspoon freshly grated nutmeg
- 3/4 teaspoon cinnamon
Topping
- 1/4 cup vegan margarine (replacing with apple sauce may work for a low-fat version)
- 1/2 cup brown sugar packed
- 1/3 cup unbleached white flour
- 3/4 cups chopped pecans
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray or quickly wipe with oil (omit if you don't mind the casserole sticking to the sides of the dish.)
- Mash the sweet potatoes (with the margarine, if you’re using it) until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
- Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.
Notes
Nutritional info is approximate.
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Joanna F.
Hi Susan! I was wondering, if I were to make this recipe using canned sweet potatoes, how many cans (or cups) what I need?
Thanks and all best,
Joanna
SusanV
Joanna–It's just a guess, but I would say about 5 cups of sweet potato, or 3-4 cans. But like I said, that's just a guess because I've never used canned sweet potatoes. Good luck!
Lizzy
Oh my God, I made this dish for a party this weekend and it was so amazing I can't even believe it! The dish was empty in no time and everyone was raving about it! I toasted the pecans first, and the topping was so delicious that I could hardly keep myself from eating it all before I put it on the sweet potatoes 😉 Thank you so much for this incredible recipe!
kim g.
Thank you SO MUCH for this recipe! I did a post about it for my blog today as it's my favorite holiday side dish. I made it last year for Thanksgiving and Christmas and plan to make it again this year. It's so delicious!
Rosetta from California
I tried it on the folks at work! it was such a smash hit that I'm doing it for friends tomorrow for Thanksgiving and again on Saturday for my family's get together…It is a wonderful recipe. Very easy and fun!
sandi
Susan–thank you so much for this recipe. I made it last night for Thanksgiving and it was heaven–the hit of the party. Note–I only had chocolate soymilk but decided to go with it–no problems. I will be making this every year–with chocolate soymilk!
Cindy S.
I, unfortunately, did not make this myself for my family's vegan dinner on Thanksgiving, though it looks amazing!
HOWEVER, when going to various family gatherings for my boyfriend's extensive family, someone had made sweet potato casserole with coconut milk and sugar and candied pecans.. and… wow! It was absolutely delicious, though I am sure your version is much healthier!!
I ended up making a majority of our dinner based on your website. 🙂 We ate pot pie, tofu quiche (my non vegan family loved it! I am currently passing around links to your site like hotcakes :D) and your crustless pumpkin pie. It was a melancholy dinner since it's the first without my dad, but it was also an excuse to get my family to eat vegan food since I am usually the one that cooks dinner. 🙂 Thanks for all the awesome recipes!! And I can't believe no one has heard of Pearl soymilk!! >.<
Foodeater
I just made this for my post-Thanksgiving dinner party and it was a huge hit! So easy to make for something so incredibly delicious 🙂
Anonymous
Hi!! I'm so excited to have found this recipe!! I originally found it on: http://www.cestlavegan.com/?p=2464
My mom makes something that looks like this but with more topping that I'm addicted to! I have a dairy allergy though =(
I will try this sooN!
Julie
WHOA! I had an abundance of sweet potatoes from our CSA delivery and decided to splurge and make something a little less than healthy (hey, it’s ok every once in awhile, right?) on Saturday. My husband about died at how good this was. We will definitely be letting our families know that we are bringing this for the holidays this year. It was truly amazing!
Nora
Susan! Think I can make this subbing coconut milk and coconut oil for the soy creamer and margarine? Thanks!
SusanV
Sure, I don’t see why not. Enjoy!
Kim
Just had this for early Thanksgiving dinner in my dorm before break! I loved it and will def be making for my family!
Anna
Do you think this could be made ahead of time and heated just before serving?
SusanV
Yes, I usually do that.
Anna
Thanks! I’m looking forward to making it this week!
judee@glutenfreeA-Z
I was looking for a good sweet potato recipe and after all the incredible comment raves .. this is the one..
thanks for all your wonderful recipes. I made the bean and tofu meatloaf last week and it was great. Happy Thanksgiving!
Kandiss Powell
I just had some sweet candied smoked pecans in a salad at Millennium last weekend….so good. has me wondering if i should put a pinch of smoked sea salt in the topping mixture? or would that ruin it…i have no idea. ill be topping this with vegan vanilla bean whipped cream.
Maas
Would this work to make ahead of time and serve chilled?
SusanV
You can definitely make it ahead, and I’m sure you COULD serve it chilled, but I really think it’s best warm.
Missy
Hey, what about making it up the night before and then baking the next day? Think that would be ok? Thanks. 🙂
Susan Voisin
That works just fine. Hope you enjoy it!