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    Home » Sides

    Vegan Sweet Potato Casserole

    Published: Nov 5, 2019 Updated: Nov 1, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Sweet Potato Casserole

    This vegan sweet potato casserole is so delicious! Creamy mashed sweet potatoes are topped with a fabulous streusel topping. The perfect side dish or dessert. 

    Vegan sweet potato casserole in a white dish with a serving spoon.

    We really didn’t need to reinvent the wheel in making this vegan sweet potato casserole. It’s simply a veganized version of a classic recipe. 

    And if you love all things sweet potato then definitely check out our vegan sweet potato pie and vegan mashed sweet potatoes as well.

    Side Dish? Dessert?

    Do you consider a sweet potato casserole to be a side dish or a dessert?

    This is definitely a very sweet dish so it can definitely be a dessert. But I also think some of this as a side on my plate along with some other savory sides like vegan scalloped potatoes, vegan green bean casserole and vegan stuffing along with a vegan nut roast or vegan meatloaf and some vegan gravy, would be pretty darn good all round. 

    Vegan sweet potato casserole in a white dish with a silver serving spoon.

    How To Make Vegan Sweet Potato Casserole

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • To start with you need to cook up your sweet potatoes. So peel and chop four large sweet potatoes and add them to a pot with enough water to cover them completely.
    • Bring to the boil and cook for 10-15 minutes until they’re soft and cooked.
    Two photo collage showing sweet potato added to pot with water and cooked.
    • Drain them and add to a mixing bowl along with some sugar, vegan butter, vanilla extract and salt and mash together. 
    Two photo collage showing cooked sweet potato added to bowl with vegan butter, sugar, vanilla and salt and mashed.
    • Place the mashed sweet potatoes into a 9×13 dish and smooth down. 
    Mashed sweet potato in a white dish.
    • Now you’re ready to make your streusel topping.
    • Add light brown sugar, all purpose flour, chopped pecans and vegan butter to a mixing bowl and mix it all together. You may need to get in there with your fingers to get it properly mixed. 
    Two photo collage showing ingredients for streusel added to white bowl and mixed together.
    • Use your fingers to spread the topping evenly over the top of the mashed sweet potatoes. 
    • Bake in the oven at 350°F for 35 minutes until the top is nicely browned. 
    Two photo collage showing sweet potato casserole before and after baking.

    Make It Gluten-Free

    You can easily make this sweet potato casserole gluten free by switching the all purpose flour for a gluten free all purpose flour blend. Something like Bob’s Red Mill All Purpose Gluten Free Baking Flour would work great but any gluten-free all purpose blend would work here. It just needs to be a blend that is meant to replace regular all purpose flour in baking. 

    Vegan sweet potato casserole in a white dish.

    Make Ahead, Storing and Freezing

    Make Ahead. This is a great dish for making the day before. Just make up the mashed sweet potatoes and place into the 9×13 dish and smooth down. Allow to cool and then cover and refrigerate. Make up the streusel topping but don’t add it on top of the mashed potatoes (yet), just leave it in the mixing bowl, cover the dish and refrigerate. Then on the day, just add the streusel topping and bake as normal. You may need to bake it an extra few minutes since everything will be going in cold. 

    Storing. Keep leftovers covered in the fridge where they will stay good for up to 5 days.

    Freezing. It is also freezer friendly if you want to freeze it. Allow it to cool completely before freezing. Let it thaw overnight in the fridge and then bake at 350°F until warmed through. 

    Spoonful of vegan sweet potato casserole.

    More Delicious Vegan Sweet Potato Recipes

    1. Vegan Sweet Potato Soup
    2. Vegan Sweet Potato Salad
    3. Vegan Sweet Potato Curry
    4. Vegan Sweet Potato Pie
    5. Vegan Mashed Sweet Potatoes
    6. Thai Sweet Potato Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan sweet potato casserole in a white dish with a serving spoon.

    Vegan Sweet Potato Casserole

    This vegan sweet potato casserole is so delicious! Creamy mashed sweet potatoes are topped with a fabulous streusel topping. The perfect side dish or dessert.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 16
    Calories: 298kcal
    Author: Alison Andrews

    Ingredients

    For the Mashed Sweet Potatoes:

    • 4 Large Sweet Potatoes (9 cups, 2.6 pounds, 1.2kg) Peeled and chopped
    • ½ cup White Granulated Sugar (100g)
    • ½ cup Vegan Butter (112g)
    • 1 tsp Vanilla Extract
    • 1 tsp Salt

    For the Streusel Topping:

    • 1 cup Light Brown Sugar (200g)
    • ½ cup All Purpose Flour (63g)
    • 1 cup Chopped Pecans (109g)
    • ½ cup Vegan Butter (112g)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C).
    • Peel and chop the sweet potatoes and add to a pot. Cover with water and bring to the boil.
    • Cook for 10-15 minutes until soft and cooked. Drain and add the cooked sweet potatoes to a mixing bowl along with the white sugar, vegan butter, vanilla and salt and mash with a potato masher until well mixed.
    • Spread the mashed sweet potato evenly in a 9×13 baking dish.
    • Add the brown sugar, all purpose flour, chopped pecans and vegan butter to a mixing bowl and mix in very well. You may need to get in there with your hands to mix everything properly. Then use your fingers to spread the topping evenly over the top of the mashed sweet potatoes.
    • Place into the oven to bake (uncovered) for 35 minutes until it’s golden brown on top.
    • Allow to cool for a few minutes and then serve.

    Notes

    1. Gluten-free. You can make this gluten-free if you replace the regular all purpose flour with a gluten free all purpose flour blend.
    2. Make ahead. If you’d like to make this ahead you can definitely do so. Prepare the mashed sweet potato and layer it in the 9×13 dish and then allow to cool, cover and refrigerate. Prepare the streusel topping and then cover and refrigerate that separately. When you’re ready to bake it, then add the streusel topping and bake as usual. You may need to bake a few minutes extra since everything will be cold when going into the oven.
    3. Storing. Leftovers keep very well covered in the fridge for up to 5 days.

    Nutrition

    Serving: 1Serve | Calories: 298kcal | Carbohydrates: 37.5g | Protein: 2.2g | Fat: 15.9g | Saturated Fat: 3.4g | Sodium: 297mg | Fiber: 3g | Sugar: 21.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Carla says

      November 24, 2023 at 9:44 am

      I made this dish for Thanksgiving and I did modify it by adding coconut milk and oat milk and 1/2 brown sugar free It was a huge hit with my son who requested a Sweet potato souffle and I did one was topped with mini vegan marshmallows5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 27, 2023 at 12:36 pm

        Sounds great Carla! Thanks so much for your lovely review!

        Reply
    2. Marty says

      February 02, 2020 at 6:41 pm

      I have a nut allergy. Any suggestions for a different topping?
      Thank you

      Reply
      • Alison Andrews says

        February 03, 2020 at 1:45 pm

        Hi Marty, you can actually leave off the nuts, it will still be a totally delicious streusel topping! 🙂

        Reply
      • Kat says

        November 21, 2022 at 1:18 am

        My Mom has always used oats instead of flour. She almost never adds nuts. So maybe replace them with oats? Or pumpkin / sunflower seeds? We also always add cinnamon to the topping. 🙂 To recipe author: Thank you for not adding marshmellows! I am from the south, where we supposedly always add marshmellows to sweet taters and yams, I’ve never seen anyone do it, much less eat it! (lol) They’re not even allowed on the table (marshmellows)!

        Reply
    3. Jennifer says

      November 09, 2019 at 4:42 pm

      So good! Just tested this and it’s amazing, definitely making it for Thanksgiving!5 stars

      Reply
      • Alison Andrews says

        November 09, 2019 at 4:47 pm

        Yay! Thanks Jennifer. 🙂

        Reply

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    5 from 4 votes (2 ratings without comment)

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