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Vegan Sweet Potato Casserole


Ingredients for 12 servings (~ 2/3 cup serving size)

  • Filling
    • 3 3/4lb raw sweet potato, peeled and chopped
    • 3 tablespoons vegan butter (OR coconut oil)
    • 1/3 cup almond milk, unsweetened
    • 1 1/2 teaspoons cinnamon
    • 3 tablespoons coconut sugar
  • Topping
    • 1 1/4 cups raw pecans
    • 1/3 cup wheat flour (or oat flour)
    • 2 teaspoons cinnamon
    • 1 teaspoon cardamom
    • 4 tablespoons agave
    • 4 tablespoons coconut oil
    • pinch of sea salt
  • 1 tablespoon coconut sugar (optional topping)


Step 1

Set oven to 400F.

Step 2

Wash and peel the sweet potatoes, then chop them into large chunks.

Step 3

Bring a pot of water to a boil and add the potato chunks. Cook until tender, about 15 to 20 minutes. Drain the sweet potato, then place the pieces in a bowl.

Step 4

Quickly mash the potatoes with a fork – this will make them easier to whip using a (hand) mixer. Add the vegan butter, then mix them using a hand mixer for about 1 minute. Then add the remaining ingredients for the filling and mix until smooth and whipped.

Step 5

Add the whipped potatoes to a baking dish and evenly spread them out using a spatula. Bake in the oven for 15 to 17 minutes, or until the top is golden brown.

Step 6

While the filling bakes, add the ingredients for the topping to a food processor and pulse blend.  Do not pulverize – you should still have chunks of pecan.

Step 7

Evenly add the topping to the top of the sweet potato filling using a spatula. If desired, sprinkle a little coconut sugar on top.

Step 8

Bake for 25 to 30 minutes, or until the crust is golden brown and crispy to touch. Allow the sweet potato to cool for about 5 to 10 minutes – to allow the crust to further harden – before enjoying.