This vegan sweet potato casserole is everything you love about the classic - velvety, warmly spiced, and irresistibly sweet - just made plant-based. It's the ultimate side dish for any holiday table!
Nothing says comfort like a creamy, dreamy sweet potato casserole topped with golden, crunchy pecans. This vegan version brings all the cozy holiday flavor without a drop of dairy.
The gooey, toasty marshmallow topping really puts everything over the top!
Serve it with our vegan green bean casserole and our traditional vegan stuffing at you holiday table.
Casserole Ingredients
Everything you'll need to make this incredible vegan sweet potato casserole:
- Sweet potatoes - The star of the dish! They provide natural sweetness and a creamy texture that pairs beautifully with warm spices and decadent toppings.
- Full-fat coconut milk - Adds luxurious creaminess and richness without dairy. The high fat content makes the sweet potatoes silky and smooth.
- Vegan butter - Enhances flavor and richness while helping the sweet potatoes whip into a velvety mash.
- Bourbon - Adds depth, warmth, and a subtle caramel note that complements both the sweet potatoes and the spices (optional but amazing).
- Brown sugar - Sweetens the casserole and contributes a molasses-like warmth that pairs perfectly with the natural sweetness of the potatoes.
- Vanilla extract - Adds cozy, aromatic flavor and enhances the dessert-like qualities of the casserole.
- Salt - Balances the sweetness and brings out the flavors of the potatoes and spices.
- Spices - Classic warm spices that add comfort and depth. Enhance the holiday flavor profile with a slightly sweet, nutty complexity.
- Dried cranberries - Add tart pops of flavor that cut through the richness and provide chewy texture and vibrant color.
- Mini vegan marshmallows - Create that iconic, gooey, toasty topping that transforms the casserole into a festive show-stopper.
- Pecans - Add crunch and buttery, nutty flavor to contrast the softness of the casserole.
- All purpose flour - Helps bind the crumble topping and create structure as it bakes.
Why You'll Love This Casserole:
- It's the perfect balance of cozy and festive - creamy sweet potatoes, warm spices, crunchy pecans, and gooey marshmallows create the ultimate holiday comfort dish.
- Rich and indulgent without feeling heavy, thanks to coconut milk and vegan butter that make the filling unbelievably smooth.
- Packed with warm, aromatic flavor from cinnamon, nutmeg, ginger, and a splash of bourbon for extra depth.
- Totally dairy-free and easily gluten-free, so everyone at the table can enjoy it.
- A guaranteed crowd-pleaser, whether it's on a holiday table or part of a cozy fall dinner.
- Make-ahead friendly, which means less stress on the big day.
How to Make Vegan Sweet Potato Casserole (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by boiling your sweet potatoes until fork-tender. Drain and return to pot.
Add the coconut milk, vegan butter, brown sugar, bourbon, vanilla extract and spices to the pot.
Mash with a potato masher until smooth and mixed well. Stir in the dried cranberries.
Transfer everything to a 2 quart baking dish. Toss chopped pecans, flour, brown sugar, spices and vegan butter together in a small bowl. Sprinkle evenly over the sweet potatoes.
Bake on center rack of an oven that has been preheated to 400 degrees F (205 C) for 15 minutes. Remove from oven and sprinkle mini marshmallows over the top. Bake for an additional 10 minutes, watching marshmallows closely to prevent burning.
Tips
Here are a few tips to help make sure your vegan sweet potato casserole turns out perfectly:
- Cut the sweet potatoes evenly so they cook at the same rate and mash into a smooth, creamy base.
- Simmer the potatoes until very tender. A fork should slide in with no resistance. This ensures a silky texture once mashed.
- Use full-fat coconut milk for the best richness; light coconut milk may make the filling runny.
- Mash to your preferred texture. Use a potato masher for a slightly rustic feel or a hand mixer for extra-smooth potatoes.
- Taste and adjust sweetness before adding the toppings; sweet potatoes vary, so you may want a touch more sugar or spice.
- Keep the pecan topping chunky. Larger pieces toast beautifully and add the perfect crunch.
- Add marshmallows at the end and broil briefly if you want extra toasty, golden tops.
- Let it rest for 10-15 minutes before serving to help the layers set and make scooping easier.
Holiday and Make Ahead Tricks
- Prep the filling in advance: Cook and mash the sweet potatoes up to 1-2 days ahead. Store in an airtight container in the fridge until ready to assemble.
- Make the topping ahead: Combine the pecans, flour, brown sugar, cinnamon, and melted vegan butter and store in the fridge. Sprinkle over the casserole just before baking.
- Assemble the day before: Layer the filling, cranberries, and crumble topping in the baking dish and cover tightly. Keep in the fridge until baking.
- Reheat for gatherings: Cover the casserole with foil and warm in a 350°F oven for 20-25 minutes, then uncover for 5-10 minutes to crisp the topping.
- Double for a crowd: This recipe scales well, making it easy to feed a large group for holiday dinners.
Frequently Asked Questions
Yes! You can prepare the sweet potato filling and the topping a day ahead. Keep the filling in the fridge and the topping separate. Assemble and bake right before serving.
Absolutely! For a lower-sugar option, you can omit them or use vegan coconut marshmallows. You can also sprinkle extra chopped pecans or a crumble topping instead.
Yes! Use a gluten-free all-purpose flour in the crumble topping, and ensure any other packaged ingredients are certified gluten-free.
You can, but full-fat coconut milk gives the best creaminess and subtle flavor. Plant-based milks like oat or soy can work, but may yield a slightly thinner texture.
Bake uncovered, and add marshmallows at the end if you want them golden. Avoid covering the casserole while baking, which can trap moisture and make the topping soggy.
Recipe Variations and Flavor Twists
- Nut swaps: Replace pecans with walnuts, almonds, or pecan-walnut mixes for a different crunch.
- Fruit additions: Dried cherries, raisins, or chopped dates can be added to the filling for extra sweetness and texture.
- Spice variations: Add a pinch of cardamom, allspice, or ginger for a more complex autumn flavor.
- Boozy boost: A splash of bourbon, rum, or brandy in the filling elevates the flavor for holiday dinners.
- Marshmallow alternatives: Use vegan coconut marshmallows, mini chocolate chips, or extra crumble topping for a creative twist.
- Savory option: Skip the sugar and spices in the filling, add sautéed onions and herbs, and use a savory topping for a side dish with a different vibe.
Storage and Leftovers
Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
Freezer: You can freeze the casserole (without marshmallows on top) for up to 2 months. Thaw overnight in the fridge before reheating. Add marshmallows or any topping fresh before baking.
Reheating: Cover the casserole with foil while reheating to prevent drying, then uncover for the last 5-10 minutes to crisp the topping.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintVegan Sweet Potato Casserole
The most tasty, loaded sweet potato casserole of all time! Brown sugar, pecans, cranberries and toasted marshmallows!
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 Servings 1x
- Category: Casseroles
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Casserole
3 sweet potatoes, peeled and cut into 1-inch chunks
¾ cup full fat coconut milk (from the can)
2 tablespoons vegan butter
1 tablespoon bourbon
⅓ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 cup dried cranberries
3 cups mini vegan marshmallows
For the Topping
½ cup pecans, chopped
2 tablespoons all purpose flour
¼ cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons vegan butter, melted
Instructions
- Prep: Grab a 2-quart casserole dish and preheat oven for 400 degrees F (205 C).
- Boil: Add sweet potatoes to a pot and cover them with cold water. Place the pot on the stove and heat over medium-high. Boil potatoes until fork tender. Drain and return to pot.
- Mash: Add coconut milk, vegan butter, bourbon, brown sugar, vanilla, salt and spices to the pot and mash everything together until smooth. Stir in the dried cranberries. Scoop mixture into your casserole dish and smooth the top.
- Mix: Add pecans, flour, brown sugar and cinnamon to a small bowl and pour the vegan butter over the top. Stir until everything is well-combined. Sprinkle mixture evenly over the top of the potatoes.
- Bake: Place casserole on center rack of preheated oven and bake for 15 minutes. Remove from oven and sprinkle the mini marshmallows evenly over the top, pressing down slightly. Return casserole to oven and bake for another 10-15 minutes. Watch the marshmallows carefully to make sure they don't get too brown. Remove from oven and allow to cool for 10 minutes before serving.
Notes
*Casserole will keep covered in the refrigerator for 3-4 days. This is not a freezer-friendly recipe.
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