Vegan Sweet Potato Casserole with Pecans
Creamy, lightly spiced sweet potatoes topped with a golden, crunchy pecan crumble — the ultimate cozy side dish that tastes like pure holiday comfort. Each bite combines the smooth richness of maple-sweetened sweet potatoes with the buttery crunch of toasted pecans, creating a balance of warmth, sweetness, and texture. This vegan twist on a classic brings nostalgia to the table while keeping it completely dairy-free and plant-powered.
Vegan Sweet Potato Casserole with Pecan Crumble
Course: DessertServings
8
servingsPrep time
15
minutesCooking time
45
minutesCalories
280
kcalIngredients
4 large sweet potatoes (about 3 lbs), peeled & cubed
½ cup coconut milk (full-fat)
¼ cup maple syrup
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
Pinch of salt
Topping:
1 cup chopped pecans
¼ cup brown sugar or coconut sugar
3 tbsp vegan butter, melted
¼ cup flour or oat flour
Directions
- Boil sweet potatoes until tender (15–20 min). Drain and mash.
- Stir in coconut milk, maple syrup, spices, and vanilla.
- Spread into a baking dish.
- Mix topping and sprinkle over sweet potato layer.
- Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
