When Thanksgiving rolls around, everyone looks forward to the comfort food classics — but that doesn’t mean you have to skip them if you’re eating plant-based. This vegan sweet potato casserole brings all the cozy, nostalgic flavors of the traditional version without any dairy, eggs, or marshmallows.
Instead, this recipe leans into natural sweetness and wholesome ingredients: creamy mashed sweet potatoes blended with coconut milk and maple syrup, topped with a golden, crunchy pecan crumble that’s rich, nutty, and just the right amount of sweet. It’s a plant-based dish that satisfies everyone — vegans, vegetarians, and even the most traditional eaters at the table.
Whether you’re hosting a fully vegan Thanksgiving or just adding more dairy-free dishes to your menu, this casserole will become your go-to holiday favorite.
Why You’ll Love This Vegan Sweet Potato Casserole
-
Completely Dairy-Free & Egg-Free: No milk, butter, or eggs — just pure plant-based goodness.
-
Naturally Sweetened: Sweetened with maple syrup and coconut sugar, not refined sugar.
-
Creamy & Comforting: Coconut milk gives the perfect velvety texture.
-
No Marshmallows Needed: The pecan topping provides all the crunch and sweetness you crave.
-
Easy to Make: Simple ingredients, easy steps, and ready in under an hour.
-
Gluten-Free Friendly: Naturally gluten-free if you use certified GF oats or flour.
Ingredients You’ll Need
This vegan sweet potato casserole relies on pantry staples and natural ingredients for its comforting flavor and texture.
For the Sweet Potato Filling
-
4 large sweet potatoes (about 3 pounds) – The base of the dish; naturally creamy and sweet.
-
½ cup full-fat coconut milk – Makes the filling silky and rich.
-
3 tablespoons pure maple syrup – Adds deep, natural sweetness.
-
2 tablespoons coconut oil or vegan butter (melted) – For richness.
-
1 teaspoon vanilla extract – Adds warmth and depth.
-
1 teaspoon ground cinnamon – Classic fall spice.
-
¼ teaspoon ground nutmeg – Optional, for a hint of holiday flavor.
-
¼ teaspoon salt – Enhances all the flavors.
For the Pecan Crumble Topping
-
1 cup chopped pecans – Crunchy, toasty, and flavorful.
-
⅓ cup coconut sugar or brown sugar – Adds a caramel-like sweetness.
-
½ cup almond flour or oat flour – For structure and a tender crumb.
-
3 tablespoons melted coconut oil or vegan butter – To bind the topping.
-
½ teaspoon ground cinnamon – For a warm, cozy finish.
-
Pinch of salt – Balances the sweetness.
How to Make Vegan Sweet Potato Casserole
Step 1: Prepare the Sweet Potatoes
-
Preheat the oven to 375°F (190°C).
-
Peel and cube the sweet potatoes into medium pieces.
-
Place in a large pot, cover with water, and bring to a boil.
-
Reduce heat and simmer for 15–20 minutes, or until fork-tender.
-
Drain and let cool slightly.
Pro Tip: For even deeper flavor, roast the sweet potatoes instead of boiling. Simply bake them whole at 400°F (200°C) for 45–55 minutes until tender, then peel and mash.
Step 2: Mash and Mix the Filling
Transfer the cooked sweet potatoes to a large bowl. Mash until smooth using a potato masher or hand mixer.
Add coconut milk, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, and salt. Mix until everything is creamy and well combined.
Taste and adjust sweetness or spices if desired.
Step 3: Make the Pecan Crumble Topping
In a medium bowl, combine pecans, coconut sugar, almond flour, cinnamon, and a pinch of salt. Pour in melted coconut oil and stir until crumbly and well-coated.
The mixture should resemble coarse, sweet crumbs — ready to bake into golden perfection.
Step 4: Assemble the Casserole
-
Lightly grease a 9×13-inch baking dish or similar-sized casserole pan.
-
Spread the sweet potato mixture evenly in the dish.
-
Sprinkle the pecan crumble topping evenly across the top.
Step 5: Bake to Perfection
Bake uncovered for 30–35 minutes, or until the topping is golden brown and fragrant.
Let cool for 10–15 minutes before serving. This allows the topping to crisp up and the filling to set slightly.
Optional: For an extra toasty topping, broil for 30 seconds at the end — just keep an eye on it!
Make-Ahead & Storage Tips
-
Make Ahead: Prepare both the filling and topping separately. Store in airtight containers in the fridge for up to 2 days. Assemble and bake fresh on Thanksgiving Day.
-
Refrigerate Leftovers: Store baked casserole covered in the fridge for up to 5 days.
-
Freeze: This vegan casserole freezes beautifully! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F for 20–25 minutes.
-
Reheat: Warm individual servings in the microwave or oven until heated through.
Why No Marshmallows?
Traditional sweet potato casseroles are often topped with marshmallows, but this vegan version skips them for a healthier and more natural finish. Instead, the pecan crumble provides:
-
Crunchy texture
-
Deep caramel flavor from coconut sugar
-
Nutty richness that complements the creamy filling
Plus, marshmallows often contain gelatin (which isn’t vegan), so this alternative keeps the dish 100% plant-based while still tasting indulgent.
Variations to Try
1. Nut-Free Version:
Replace pecans with rolled oats, pumpkin seeds, or sunflower seeds for a nut-free crunch.
2. Spiced Sweet Potato Casserole:
Add ½ teaspoon each of ginger and allspice for a warm, spiced version.
3. Apple-Cinnamon Twist:
Stir ½ cup diced apples into the sweet potato base before baking for extra texture and fall flavor.
4. Crunchy Oat Topping:
Mix ½ cup rolled oats into the crumble topping for a heartier, granola-like texture.
5. Coconut-Lovers Dream:
Sprinkle shredded coconut over the topping before baking for added sweetness and aroma.
What to Serve with Vegan Sweet Potato Casserole
This casserole pairs perfectly with other plant-based or traditional holiday dishes:
-
Vegan Stuffing – Herb-seasoned bread cubes with sautéed veggies.
-
Garlic Mashed Cauliflower – Light yet creamy.
-
Green Bean Almondine – Crisp green beans tossed with toasted almonds.
-
Cranberry Sauce – Tart contrast to the sweet potatoes.
-
Roasted Vegetables – Carrots, Brussels sprouts, and parsnips add color and balance.
Whether it’s part of a vegan Thanksgiving spread or a side on a traditional table, it fits right in.
The Secret to the Perfect Vegan Sweet Potato Casserole
-
Use Full-Fat Coconut Milk: The richness mimics butter and cream.
-
Mash While Warm: This ensures smooth blending without lumps.
-
Taste As You Go: Adjust maple syrup and spices for your desired sweetness.
-
Don’t Skip the Salt: It enhances flavor and keeps the dish from being overly sweet.
-
Bake Uncovered: Allows the topping to crisp beautifully.
Nutritional Benefits
This casserole isn’t just delicious — it’s nutrient-rich, too!
Sweet Potatoes:
-
Packed with vitamin A, C, and fiber.
-
Naturally low in fat and cholesterol-free.
Pecans:
-
Provide healthy fats, antioxidants, and protein.
Coconut Milk:
-
Adds creaminess without dairy and provides good fats for energy.
Maple Syrup:
-
Natural sweetener with trace minerals and a deep caramel flavor.
This makes it a wholesome addition to your holiday menu — indulgent yet nourishing.
Frequently Asked Questions (FAQs)
Can I use canned sweet potatoes?
Yes, but drain and rinse them well. The texture will be slightly softer, so reduce coconut milk slightly to avoid a runny consistency.
Can I substitute another milk for coconut milk?
Absolutely. Almond milk, oat milk, or soy milk all work, though coconut milk gives the richest flavor.
What can I use instead of pecans?
Try walnuts, almonds, sunflower seeds, or pumpkin seeds.
Can I make this recipe gluten-free?
Yes! Use almond flour or gluten-free oat flour for the topping.
Is this casserole freezer-friendly?
Definitely. It freezes well for up to 2 months. Thaw in the fridge and reheat before serving.
Can I make this oil-free?
Yes. Replace coconut oil with 2 tablespoons of nut butter (like almond or cashew) for a wholesome, oil-free version.
How do I know when it’s done baking?
The topping should be golden brown, and the filling should be hot and slightly bubbling at the edges.
Serving Suggestions
Serve warm, straight from the oven, topped with:
-
A drizzle of maple syrup
-
A sprinkle of cinnamon
-
Toasted coconut flakes
-
Chopped roasted pecans
Pair it with coffee, tea, or a glass of spiced apple cider for the ultimate cozy experience.
The Story Behind the Dish
Sweet potato casserole has deep roots in Southern cooking — a celebration of comfort, sweetness, and community. Traditionally made with butter and marshmallows, this vegan version reimagines it for modern eaters who want a healthier yet equally indulgent side dish.
It’s proof that plant-based recipes can be just as comforting and flavorful as the originals — maybe even better. The natural sweetness of the potatoes, the hint of maple syrup, and the nutty topping come together to create a dish that feels like home — without any of the heaviness.
How to Turn Leftovers into New Dishes
If you’re lucky enough to have leftovers, transform them into something new!
-
Breakfast Bowl: Reheat and top with granola, fruit, and a drizzle of almond butter.
-
Pancake Filler: Use as a filling between pancakes with a sprinkle of cinnamon.
-
Dessert Parfait: Layer with coconut yogurt or whipped coconut cream for a healthy treat.
-
Smoothie Boost: Add a scoop to your morning smoothie for natural sweetness and nutrients.
Final Thoughts
This Vegan Sweet Potato Casserole (No Marshmallows) is proof that you can enjoy all the richness and nostalgia of classic holiday dishes while keeping it dairy-free, egg-free, and refined sugar-free.
The creamy sweet potato filling, infused with coconut milk and maple syrup, delivers the ultimate comfort, while the pecan crumble topping adds a golden crunch that’s absolutely irresistible.
It’s simple, wholesome, and festive — perfect for Thanksgiving, Christmas, or any cozy fall dinner.
So this year, bring a dish to your table that everyone — vegan or not — will fall in love with. One bite of this golden, fragrant casserole, and it’ll become a holiday tradition you’ll want to make year after year.
