Vegan Loaded Sweet Potato Casserole (No Dairy)

Chef Emma here! Holidays just aren’t the same without a big, warm dish of sweet potatoes on the table.

But for years, I struggled to find a dairy-free version that still had that rich, creamy comfort we all crave.

This Vegan Loaded Sweet Potato Casserole is my answer! It uses coconut milk for luscious creaminess and a crunchy pecan crumble that rivals any butter-laden topping. It’s sweet, spiced, and completely plant-based, so everyone at the table can enjoy a second helping without worry.

I love making this for Thanksgiving, but honestly? It’s good enough to eat on a random Tuesday!​

Vegan Loaded Sweet Potato Casserole (No Dairy)

A rich and creamy vegan sweet potato casserole topped with a crunchy brown sugar pecan crumble. The perfect dairy-free holiday side dish that everyone will love.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• – 4 large sweet potatoes peeled and cubed (about 8 cups)
• – 1/2 cup full-fat canned coconut milk
• – 1/3 cup maple syrup
• – 1 tsp vanilla extract
• – 1 tsp ground cinnamon
• – 1/2 tsp ground nutmeg
• – 1/2 tsp salt
• – TOPPING:
• – 1 cup pecans chopped
• – 1/2 cup almond flour or all-purpose flour
• – 1/3 cup brown sugar packed
• – 1/3 cup melted coconut oil or vegan butter

Equipment

• 9×13-inch baking dish
• – Large pot (for boiling potatoes)
• – Potato masher or electric mixer
• – Mixing bowls
• Rubber spatula

Method

 

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little coconut oil.
2. Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15–20 minutes, until fork-tender.
3. Drain the potatoes well and return them to the pot or a large mixing bowl.
4. Add the coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mash until smooth and creamy (use a hand mixer for a fluffier texture).
5. Spread the mashed sweet potato mixture evenly into the prepared baking dish.
6. In a separate small bowl, mix the chopped pecans, flour, brown sugar, and melted coconut oil until a crumbly texture forms.
7. Sprinkle the pecan crumble evenly over the top of the sweet potatoes.
8. Bake for 25–30 minutes, or until the topping is golden brown and the filling is hot and bubbly.
9. Let it cool for 10 minutes before serving to help the filling set.

Notes

For an extra festive touch, you can add a layer of mini vegan marshmallows on top of the pecan crumble during the last 5 minutes of baking. Leftovers keep well in the fridge for up to 4 days.

Calories: 290
Protein: 3g

Nutrition Facts

Tips and Variations for Vegan Sweet Potato Casserole

• Creamy secret: Use full-fat canned coconut milk for the filling. It adds a rich texture that almond or soy milk just can’t match, and the spice blend masks any coconut flavor.​
• Nut-free option: If you have nut allergies, swap the pecans in the topping for pumpkin seeds (pepitas) or crushed oats for that essential crunch.​
• Marshmallow topping: Yes, vegan marshmallows exist! If your family loves the gooey topping, look for a brand like Dandies to sprinkle on top for the last 5 minutes of baking.​
• Prep ahead: You can mash the sweet potatoes and mix the filling a day in advance. Store it in the fridge, then add the topping just before baking.​
• Sugar control: The natural sweetness of the potatoes is wonderful, so feel free to reduce the brown sugar in the filling if you prefer a more savory side dish.​

Blog and Social Links Footer

For more recipes: famillyrecipes.com
Follow me on Facebook and Pinterest