Imagine walking into a warm, inviting kitchen filled with the comforting aroma of sweet potatoes mingling with cinnamon and nutmeg. This Vegan Sweet Potato Casserole feels like a cozy hug on a cool autumn day. I love how the creamy mashed sweet potatoes pair perfectly with the crunchy pecans and gooey vegan marshmallows. It’s the kind of dish that instantly steals the spotlight on the Thanksgiving table—or any time I crave something wholesome and heartwarming.
Why You’ll Love This Recipe
I love this Vegan Sweet Potato Casserole because it’s so easy to prepare and completely customizable. I can adjust the sweetness, spice, or toppings to match my mood. The bright orange sweet potatoes make the dish visually stunning, while the contrast of soft and crunchy textures keeps every bite exciting. It’s a plant-based comfort food that pleases everyone at the table, whether they’re vegan or not.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3–4 medium sweet potatoes (about 1.5 lbs)
1/2 cup brown sugar
1 cup full-fat coconut milk
1/2 cup chopped pecans
1 cup vegan marshmallows (optional)
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
Directions
I start by preheating the oven to 350°F (175°C) and lightly spraying a baking dish with nonstick cooking spray.
Then, I peel and cube the sweet potatoes into one-inch pieces before boiling them in salted water until tender—about 15–20 minutes.
Once drained, I mash the sweet potatoes in a large bowl with brown sugar, coconut milk, cinnamon, nutmeg, and a pinch of salt until smooth.
I spread the mixture evenly into the prepared baking dish, sprinkle chopped pecans over the top, and, if I’m feeling indulgent, add a layer of vegan marshmallows.
Finally, I bake the casserole for 25–30 minutes until the marshmallows are golden brown and the filling is hot and bubbly.
Servings and Timing
This casserole serves approximately 8 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I like experimenting with this recipe by adding a splash of maple syrup instead of brown sugar for a deeper sweetness or swapping pecans for walnuts for a different crunch. Sometimes, I add a touch of vanilla extract or orange zest for a fragrant twist. For an extra-rich filling, I stir in a bit more coconut milk before baking.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 5 days. When I’m ready to enjoy it again, I reheat it in the oven at 350°F until warmed through. If I want to keep the marshmallows from over-browning, I cover the dish loosely with foil while reheating.
FAQs
How do I make this casserole ahead of time?
I prepare the sweet potato mixture and assemble the casserole without baking. I cover it tightly and refrigerate it for up to 24 hours. When ready to serve, I bake it as usual, adding the marshmallows halfway through.
Can I freeze Vegan Sweet Potato Casserole?
Yes, I can! I let it cool completely, wrap it tightly in foil or freezer-safe containers, and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.
What can I use instead of coconut milk?
If I’m out of coconut milk, I use oat milk or almond milk for a lighter texture. Adding a tablespoon of vegan butter helps maintain that creamy richness.
Can I make it without marshmallows?
Absolutely. I sometimes skip the marshmallows and top it with a crumble made of oats, pecans, and maple syrup—it adds a lovely texture and nutty flavor.
How do I prevent the marshmallows from burning?
I check the casserole halfway through baking. If the marshmallows start to brown too quickly, I loosely cover the top with foil to keep them golden and soft instead of burnt.
Conclusion
This Vegan Sweet Potato Casserole Thanksgiving Recipe is more than just a side dish—it’s a celebration of flavor and comfort. I love how the creamy sweet potatoes, warm spices, and toasted toppings come together to create something truly special. Whether it’s the centerpiece of my Thanksgiving feast or a cozy treat on a quiet evening, this casserole always fills the room with warmth and happiness. It’s a simple, satisfying, and completely irresistible vegan classic.
This Vegan Sweet Potato Casserole celebrates autumn flavours with creamy mashed sweet potatoes, warm spices, fulfilling textures, and a crunchy‑topped finish — entirely plant‑based and perfect for a Thanksgiving or holiday side dish.
Ingredients
3‑4 medium sweet potatoes (about 1.5 lbs), peeled and cubed
½ cup brown sugar
1 cup full‑fat coconut milk (or other full‑fat plant‑based milk)
½ cup chopped pecans
1 cup vegan marshmallows (optional)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C) and lightly spray a baking dish with nonstick cooking spray.
Peel and cube the sweet potatoes into 1‑inch pieces. Boil in salted water until tender, about 15‑20 minutes. Drain well.
In a large bowl, mash the drained sweet potatoes and stir in brown sugar, coconut milk, cinnamon, nutmeg, and a pinch of salt until smooth.
Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the chopped pecans over the top, and if desired, add a layer of vegan marshmallows.
Bake for 25‑30 minutes, until the topping is slightly browned and the filling is hot and bubbly. If using marshmallows, keep an eye on them so they don’t burn — loosely cover with foil if needed.
Notes
You can swap brown sugar for maple syrup or adjust sweetness to taste. :contentReference[oaicite:0]{index=0}
For dairy‑free creaminess, full‑fat coconut milk works beautifully. :contentReference[oaicite:1]{index=1}
If you skip marshmallows, a pecan‑maple crumble topping is a fantastic crunchy alternative. :contentReference[oaicite:2]{index=2}
The dish reheats well and stores in the fridge up to 5 days; cover loosely with foil when reheating to keep the top crisp. :contentReference[oaicite:3]{index=3}
