Cranberry Pecan Sweet Potato Casserole (Vegan-Friendly)!

Chef Emma knows that everyone should be able to enjoy the cozy flavors of the holidays, which is why she created this naturally vegan-friendly cranberry pecan sweet potato casserole. Tangy cranberries, toasted pecans, and maple-sweetened potatoes bring festive flair to every table.

This casserole is a vibrant, make-ahead side—perfect for holiday gatherings, potlucks, or even a weekday treat that feels like a celebration.

Cranberry Pecan Sweet Potato Casserole (Vegan-Friendly)

Maple-sweetened sweet potatoes with tangy cranberries and toasted pecans—a vibrant, naturally vegan casserole perfect for holidays and family gatherings.

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Ingredients Equipment Method Notes

Ingredients

  

• – 3 lbs sweet potatoes peeled and cubed
• – 1/3 cup almond or oat milk
• – 1/4 cup coconut oil or vegan butter melted
• – 1/3 cup pure maple syrup
• – 1 tsp vanilla extract
• – 1/2 tsp cinnamon
• – 1/4 tsp nutmeg
• – 1/2 tsp salt
• – 1 cup fresh or frozen cranberries
• – 1/2 cup chopped toasted pecans plus more for topping
• – 1/4 cup brown sugar or coconut sugar for topping
• – 1/4 cup rolled oats optional, for topping

Equipment

• Large pot, potato masher, mixing bowls, baking dish

Method

 

1. Boil sweet potatoes until fork-tender, about 18 minutes; drain and mash.
2. Mix in milk, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, and salt until very smooth.
3. Fold in cranberries and half the pecans. Spread in greased baking dish.
4. In small bowl, mix remaining pecans, brown sugar, and oats. Sprinkle evenly on casserole.
5. Bake uncovered at 350°F (177°C) for 30–35 minutes until topping is golden.

Notes

Make ahead up to 2 days. Serve warm or room temperature. Swap brown sugar for coconut sugar for refined-sugar-free.

Calories: 290 per serving
Protein: 3g per serving

Nutrition Facts

Tips and Variations for Cranberry Pecan Sweet Potato Casserole (Vegan-Friendly)

• Substitute walnuts or sunflower seeds for pecans for allergy-friendly version.
• Add chopped apples or orange zest to sweet potatoes for extra brightness.
• Make ahead: assemble, cover, and refrigerate, then bake just before serving.
• Top with coconut whipped cream for a dessert-like finish.

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