If you’re looking for a cozy, crowd-pleasing dish that’s both indulgently creamy and satisfyingly crunchy, you’ve got to try my Vegan Sweet Potato Casserole with Pecan Topping Recipe. It’s one of those recipes I turn to when I want comfort food that feels special but is surprisingly simple to throw together. Trust me, whether it’s a holiday gathering or a weeknight treat, this casserole hits all the right notes — velvety sweet potatoes with warm spices and a buttery, crunchy pecan topping that feels like a little celebration in every bite.

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Why This Recipe Works

Creamy & Fluffy Sweet Potatoes: Cooking the sweet potatoes until fork-tender and mashing them with coconut milk creates a dreamy, silky base.
Warm Spice Blend: Cinnamon and nutmeg add that hint of cozy warmth that makes this dish instantly comforting.
Buttery Pecan Crumble: The topping combines vegan butter and brown sugar for a crisp, sweet crunch that contrasts beautifully with the smooth filling.
Versatile & Allergy-Friendly: Gluten-free and adaptable to different plant milks or fats, this recipe works for many diets and preferences.

Vegan Sweet Potato Casserole with Pecan Topping, vegan sweet potato casserole, vegan holiday casserole, healthy vegan sweet potato dish, vegan comforting holiday recipe - The image shows a white rectangular casserole dish filled with a dessert made of two visible layers. The bottom layer is smooth and orange, likely a sweet potato or pumpkin filling, with a glossy texture. The top layer is a crumbly, golden brown streusel with rough chunks and pieces of nuts mixed throughout, creating an uneven crunchy texture that covers the entire surface. The dish sits on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Sweet Potato Casserole with Pecan Topping Recipe plays an essential role in balancing flavor and texture. Let me walk you through why I choose the ones I do and how to pick the best when you’re shopping.

Sweet Potatoes: The star of the dish. Look for firm, smooth-skinned sweet potatoes, typically deep orange, for the best flavor and texture.
Coconut Milk (full fat): Adds richness and creaminess without dairy, which makes the casserole luxuriously smooth.
Brown Sugar: Provides that deep, molasses-y sweetness that pairs perfectly with warm spices.
Vanilla Extract: Just a splash brightens the mix and complements the cinnamon and nutmeg beautifully.
Sea Salt: Salt is your flavor amplifier — it brings out the natural sweetness of the potatoes and balances the sugar.
Cinnamon & Nutmeg: Classic warming spices that give the casserole its signature cozy vibe.
Vegan Butter: Vital for the pecan topping’s buttery crunch. Make sure it’s softened, not melted, for the right crumb texture.
All-Purpose or Gluten-Free Flour: Helps bind the topping crumbs without weighing them down, plus makes it adaptable for gluten sensitivities.
Pecans: Adds crunch, buttery flavor, and a nutty contrast that makes each bite interesting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Vegan Sweet Potato Casserole with Pecan Topping Recipe is. Over time, I’ve tweaked it based on ingredients I had on hand or moods — and honestly, that’s part of the fun! Feel free to customize till it feels just right for you.

Less Sweet: If you prefer a less sugary dish, try halving the brown sugar and swapping some of the coconut milk for pure maple syrup — I’ve done this when serving to folks who want to cut back on refined sugar, and it’s deliciously subtle.
Nut-Free: You can swap pecans for toasted oats or seeds if you’re avoiding nuts, and it still gives a nice crunch in the topping.
Spice it Up: Adding a pinch of ground ginger or cardamom can add a fun twist if you want a more complex flavor profile.
Richness Swap: Coconut oil instead of vegan butter works well, just make sure it’s softened and not melted to get the perfect crumbly topping.

Step-by-Step: How I Make Vegan Sweet Potato Casserole with Pecan Topping Recipe

Step 1: Cook the Sweet Potatoes to Tender Perfection

Start by peeling and chopping your sweet potatoes into evenly sized chunks – this helps them cook evenly. Toss them into a large pot, cover with water, and bring it to a boil. Simmer for about 10-15 minutes until a fork slides in easily. Don’t overcook; just tender enough so they mash smoothly. Drain well, then transfer back to the pot or a big bowl for mashing.

Step 2: Whip Up the Sweet Potato Filling

With your sweet potatoes hot and ready, stir in the full-fat coconut milk, brown sugar, vanilla extract, salt, and those warm spices – cinnamon and nutmeg. I usually start with a potato masher and then sometimes give a quick buzz with a hand mixer to get it super creamy. Taste as you go — if you want it sweeter or with a hint more spice, you can always adjust here.

Step 3: Prep the Casserole Dish and Spread the Filling

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly – I use vegan butter or a little oil to prevent sticking. Spread your sweet potato mixture evenly into the dish and smooth it out with a spatula or the back of a spoon for a nice even surface.

Step 4: Mix and Sprinkle the Pecan Topping

In a separate bowl, combine the brown sugar, softened vegan butter, flour, and salt. Stir together using a spoon or your hands — I find using my hands helps get that perfect crumbly texture. Fold in the chopped pecans last, then sprinkle this buttery, nutty crumble evenly over the sweet potatoes.

Step 5: Bake Until Golden and Bubbling

Pop the casserole into the oven and bake for about 35-45 minutes or until you notice the edges bubbling and the topping has turned a lovely golden brown. The aroma alone will have you counting down the minutes!

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Pro Tips for Making Vegan Sweet Potato Casserole with Pecan Topping Recipe

Don’t Overcook the Sweet Potatoes: Overcooked potatoes can get watery. Aim for tender but firm to keep your filling creamy, not mushy.
Soften Your Vegan Butter Properly: Softened (but not melted) vegan butter is key to achieving that perfect crumbly topping texture.
Toast Pecans for Extra Flavor: If you have time, toast your pecans lightly before mixing—they add a deeper, nuttier aroma.
Serve Right Away: To keep the topping crunchy, serve the casserole immediately after baking.

How to Serve Vegan Sweet Potato Casserole with Pecan Topping Recipe

Garnishes

I like to keep it simple with this casserole—a sprinkle of chopped fresh rosemary or a dash of flaky sea salt on top goes a long way. For a festive touch, a few whole pecans arranged on the baked topping always looks inviting. Sometimes, I even dust a little extra cinnamon just before serving.

Side Dishes

This casserole pairs beautifully with savory sides like garlic-roasted Brussels sprouts or a crisp kale salad dressed with lemon vinaigrette. If you’re planning a big holiday meal, a lentil loaf or crispy tofu cutlets bring some hearty protein to the table alongside the creamy sweet potatoes.

Creative Ways to Present

For special occasions, I’ve tried serving this casserole in individual ramekins topped with a single pecan half — super charming, plus it keeps portions neat. You can also scatter a few dried cranberries or pomegranate seeds on top to add color and a tart bite that contrasts nicely with the sweetness.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or plastic wrap and store them in the fridge. The sweet potato filling holds up beautifully, though the crisp pecan topping softens overnight — still tasty, but not crunchy.

Freezing

You can freeze the casserole but I recommend freezing only the filling without the topping. When ready to eat, thaw overnight, add the topping fresh, and bake. This way, you keep that wonderful crunchy texture on the pecans.

Reheating

Reheat leftovers in a 350°F oven until warmed through (about 15-20 minutes). To revive some crunch, I sometimes sprinkle an extra handful of chopped pecans on top before warming up.

FAQs

Can I make this Vegan Sweet Potato Casserole with Pecan Topping Recipe ahead of time?

Absolutely! You can prepare the sweet potato filling a day in advance, spread it in the baking dish, and refrigerate it covered. Then, just add the pecan topping and bake when you’re ready. This helps streamline your prep on a busy day.
What if I don’t have coconut milk? Can I use another plant milk?

Yes, you can substitute full-fat almond, cashew, or soy milk, though the texture may be slightly lighter and less creamy. For best results, choose unsweetened varieties and maybe reduce the amount slightly to keep the filling thick.
How do I keep the topping crunchy after baking?

The key is to serve the casserole immediately after baking. If you refrigerate, the topping will soften due to moisture from the sweet potatoes. Reheating in the oven with a few extra pecans on top can help regain some crispness.
Can I make this gluten-free?

Definitely! Simply swap the all-purpose flour in the topping for your favorite gluten-free flour blend, or try almond flour for a nuttier twist. The crumble will still come together beautifully.
What’s the best way to mash the sweet potatoes?

I usually use a potato masher for a rustic texture, but if you like it extra smooth, a hand mixer works wonders. Just don’t over-mix or it can get gluey. I recommend stopping once it’s creamy but still fluffy.

Final Thoughts

This Vegan Sweet Potato Casserole with Pecan Topping Recipe holds a special place in my kitchen — it’s the perfect balance of sweet comfort and crunchy indulgence, all dairy-free and plant-based. I hope when you make it, it brings the same cozy joy to your table as it does mine. So grab those sweet potatoes, get your hands into the buttery pecan topping, and enjoy every delicious bite with the ones you love!