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overhead view of sweet potato casserole in a blue dish with a scoop removed
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5 from 34 votes

Easy Vegan Sweet Potato Casserole

A vegan sweet potato casserole that's lusciously rich and topped with a buttery, brown sugar pecan crumble. It's also gluten-free, requires only 10 ingredients and takes only 45 minutes to prepare.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: All
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 12
Calories: 246kcal
Author: Deborah
Cost: $11

Ingredients

For the Potatoes

  • 2 lb sweet potatoes peeled and chopped
  • ¾ cup organic sugar
  • ¼ tsp sea salt
  • ¼ cup vegan heavy cream
  • 2 tablespoon vegan butter melted
  • 1 teaspoon vanilla extract
  • 2 flax eggs mix 2 tablespoon ground flax with 4 tablespoon water; stir, refrigerate for 15 minutes to thicken

For the Topping

  • cup all purpose flour gluten-free
  • cup packed brown sugar
  • ¼ tsp sea salt
  • 2 tablespoon butter melted
  • ½ cup raw pecans chopped

Instructions

  • Preheat oven to 350 F/177 C. Spray a 9x13 casserole dish with a thin veil of cooking spray. To prepare potatoes, place in large pot; cover with water; bring to boil; reduce heat and continue to lightly boil for 12-15 minutes, or until fork-tender. Drain. Cool for 5 minutes.
  • Place potatoes in large bowl. Add granulated sugar, heavy cream, 2 tablespoon melted butter, ¼ teaspoon sea salt and vanilla.
  • Beat with mixer at medium speed until smooth.
  • With spatula, scoop potato mixture into lightly oiled 9x13 casserole dish and spread evenly.
  • Prepare topping by whisking together flour, brown sugar and ¼ teaspoon sea salt. Stir in 2 tablespoon melted butter. Sprinkle mixture evenly over sweet potatoes. Top with chopped pecans. Bake for 25 minutes, or until golden brown. For a browner topping, place under broiler for 5 minutes before removing from oven and placing on cooling rack. Cool for 5 minutes prior to serving.

Notes

  • nutritional information is an estimate, not a guarantee. 
  • if using the broiler in the final 5 minutes of baking, be sure to use a casserole dish that'll withstand the heat.
  • to make recipe refined sugar free, use ½ cup maple syrup in the potatoes and omit the brown sugar crumble. You may drizzle maple syrup over the top once the vegan sweet potato casserole cools for 5 minutes.
  • don't have a hand mixer; don't sweat it. Mash potatoes with an old fashioned potato masher. Then, whip with fork to incorporate all the ingredients.
  • recipe can be stored in an airtight container for up to 4 days.
  • to make a day or two ahead of time: remove from oven, allow to cool to room temperature, cover tightly with saran wrap and place in your fridge in a place where it won't be disturbed. 
  • reheat by bringing to room temperature and covering with saran wrap. Place in oven at 350F/177 C for 15 minutes. Alternatively, you can heat in microwave for 3-4 minutes or until piping hot. 
  • I do not recommend freezing this casserole. It will turn to mush. 

Nutrition

Serving: 0.5cup | Calories: 246kcal | Carbohydrates: 44g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 162mg | Potassium: 314mg | Fiber: 3g | Sugar: 28g | Vitamin A: 10887IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg