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Vegan Sweet Potato Casserole

Vegan sweet potato casserole pairs creamy, cinnamon-spiced sweet potatoes with a crisp pecan and brown sugar topping. It bakes in a 9x13-inch dish until golden and hot throughout.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting 10 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Make the sweet potato filling
  • 4 lb sweet potatoes scrubbed
  • 9 tbsp vegan butter divided (1 tablespoon for the baking dish, 4 tablespoons softened for the filling, and 4 tablespoons cold and cubed for the topping)
  • 0.5 cup unsweetened oat milk
  • 0.75 cup light brown sugar vegan, divided (1/4 cup for the filling and 1/2 cup for the topping)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
Make the pecan topping
  • 1 cup chopped pecans
  • 0.5 cup all-purpose flour

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Make the sweet potato filling
  1. Heat the oven to 400°F and bake the sweet potatoes on a rimmed baking sheet for 50 to 65 minutes, until a knife slides easily into the centers.
  2. Let the potatoes cool until easy to handle, then halve them and scoop the flesh into a large bowl; discard the skins.
  3. Reduce the oven to 350°F and mash the sweet potatoes with 4 tablespoons softened vegan butter, the oat milk, 1/4 cup brown sugar, vanilla, cinnamon, and salt until mostly smooth.
Make the pecan topping
  1. Mix the pecans, flour, and 1/2 cup brown sugar, then work in 4 tablespoons cold vegan butter with your fingers until coarse crumbs form.
Assemble and bake
  1. Grease a 9x13-inch baking dish with the remaining 1 tablespoon vegan butter, spread the sweet potato mixture evenly in the dish, and scatter the pecan topping over it.
  2. Bake at 350°F for 25 to 30 minutes, until the topping is golden and the casserole is hot throughout.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, bake the sweet potatoes until a knife slides easily into their centers. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.