My Sister’s Sweet Potato Casserole Recipe Made Vegan
This vegan sweet potato casserole recipe is gluten free, requires only 10 ingredients and takes 40 minutes to make. Pair it with my Vegan Mushroom Wellington and one of these 40 Vegan Side Dishes to make the perfect vegan dinner.
I love anything potato. Like these Air Fryer Smashed Potatoes or my amazing Vegan Potato Salad Recipe. But I especially love sweet potato recipes. Every Christmas, my sister makes a sweet potato casserole that my entire family adores, however, now that I’m vegan, I cannot eat. This year, I decided to veganize my sister’s recipe and came up with this awesome vegan casserole recipe. It’s a sweet potato casserole that’s rich and creamy and so flipping good, you won’t believe your taste buds.
Looking for some other holiday recipes to serve with this vegan sweet potato casserole? For some festive mains, try one of these 12 show-stopping Vegan Main Dishes. And I’ve got your covered on more sides, like these Air Fryer Brussel Sprouts, Cauliflower Mashed Potatoes, and herby croissant Vegan Stuffing. Don’t forget dessert with this amazing raspberry Vegan Pavlova.
Why You’ll Love This Recipe
Yup, get ready to fall in love ’cause this recipe’s:
- nutritious – according to the Journal Of Medicinal Food, sweet potatoes are an extremely versatile, highly nutritious medicinal plant having anti-cancer, anti-diabetic, and anti-inflammatory properties.
- easy and easy to make ahead – recipe is easy to make ahead, requires only 10 ingredients and is ready in about 40 minutes.
- dietary restriction-friendly – suitable for all diets, including vegan, vegetarian, low calorie and gluten-free.
- versatile – pairs well with a variety of holiday dishes, including my Vegan Mushroom Wellington, my croissant Vegan Stuffing, my roasted Cauliflower Mashed Potatoes, and my non-alcoholic Cranberry Spritzers.
- equipment-friendly – most of this equipment you’ll already have in your home, including a wooden spoon, large mixing bowl, hand mixer, and a scraping spatula.
What You’ll Need
Ingredient Notes and Substitutions
- sugar – to use less, or no sugar at all in this dish, use 1/2 cup maple syrup instead of adding any sugar. Omit the brown sugar crumble topping instead applying drizzles of maple syrup after the casserole is done baking and has cooled for 5 minutes.
- flax eggs – the non-vegan version of this recipe calls for eggs to bind the ingredients together. If you’re out of ground flax meal, you can substitute with 3 tbsp. applesauce or mashed banana.
- heavy cream – this is damn hard to get, I know. Email me and I’ll send you a carton, I’m seroius, I have tons. Or, simply substitute with an equal amount of plant milk.
How to Make This Dish Perfectly
Before you begin, preheat your oven to 350 Fahrenheit/177 Celsius. Spray a 9×13 casserole dish with a light veil of cooking spray.
Step 1 – to a large pot, add sweet potatoes and cover with water. Boil for 12-15 minutes, or until potatoes are fork-tender.
Step 2 – add sweet potatoes, sugar, sea salt, vanilla and heavy cream to a large bowl.
Step 3 – blend on medium speed until smooth and creamy. Alternatively, you can mash potatoes with a potato masher and then whip with a fork to incorporate ingredients.
Step 4 – to a lightly oiled 9×13 casserole dish, spread the sweet potato mixture evenly with a spatula.
Step 5 – prepare topping by whisking together flour, brown sugar and sea salt in a small bowl. Stir in melted butter. Sprinkle mixture evenly over sweet potatoes. Top with pecans. Bake for 30 minutes. Turn on broiler, and broil on top rack for 5 minutes, or until brown sugar crumble starts to brown. Remove from oven. Place on cooling rack and allow to cool for 5 minutes before serving.
Expert Tips to Help You Nail This Recipe
- 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 1/2 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 (yes, friends, they still make these!) Then, whip with fork to incorporate all the other ingredients.
Vegan Sweet Potato Casserole Recipe FAQ
This recipe can be stored in an airtight container for up to 4 days.
Absolutely. Simply 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.
When the big day arrives, remove casserole from refrigerator and bring to room temperature. When ready to serve, simply reheat, covered, in your oven at 350F/177 C for 15 minutes or in microwave, covered in saran wrap, for 3-4 minutes.
Due to the nature of the ingredients, it’s best NOT to freeze this casserole. It will turn into a puddle of mush when you reheat it!
Related Recipes
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Easy Vegan Sweet Potato Casserole
Ingredients
For the Potatoes
- 2 lb sweet potatoes peeled and chopped
- 3/4 cup organic sugar
- 1/4 tsp sea salt
- 1/4 cup vegan heavy cream
- 2 tbsp vegan butter melted
- 1 tsp vanilla extract
- 2 flax eggs mix 2 tbsp ground flax with 4 tbsp water; stir, refrigerate for 15 minutes to thicken
For the Topping
- 1/3 cup all purpose flour gluten-free
- 2/3 cup packed brown sugar
- 1/4 tsp sea salt
- 2 tbsp butter melted
- 1/2 cup raw pecans chopped
Instructions
- Preheat oven to 350 F/177 C. Spray a 9×13 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 tbsp melted butter, 1/4 tsp sea salt and vanilla.
- Beat with mixer at medium speed until smooth.
- With spatula, scoop potato mixture into lightly oiled 9×13 casserole dish and spread evenly.
- Prepare topping by whisking together flour, brown sugar and 1/4 tsp sea salt. Stir in 2 tbsp 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 1/2 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.
So does the flax egg stay in the refrigerator for another day?😂
Hi Lee. I’m responding to your comment about the flax eggs. Correct me if I’m wrong, but I believe the instructions after the ingredient say to leave in fridge for 15 minutes to thicken. Am I missing something else? Please let me know.
Totally luxurious comfort food!! Thank you for this holiday classic that everyone can have!
Thanks Megan! You’re awesome!