This absolutely delicious homemade vegan sweet potato casserole recipe is here just in time for Thanksgiving dinner!
The best vegan sweet potato casserole
Both vegans and non vegans love this plant based version of the classic Thanksgiving dish, and guests ask me for the recipe every time I serve it.
The casserole calls for just a few basic ingredients.
And one important secret baking trick makes this the best sweet potato casserole recipe you will ever taste.
Whether you are a vegetarian, fully vegan, or an omnivore who is simply interested in providing more healthy and dairy free options at your holiday dinner feast, definitely be sure to give this gluten free vegan sweet potato dish a try.
Also try this Crustless Pumpkin Pie
Tips for a better sweet potato casserole
Most traditional sweet potato casserole recipes call for steaming the sweet potatoes separately, then piling on a ridiculous amount of butter and sugar before baking everything in the oven.
Shockingly, many recipes contain up to a full cup of sugar even before adding a brown sugar streusel or marshmallow topping.
I think this is a huge mistake. Not only is it less healthy, it also completely wastes the natural sweetness and flavor of the actual sweet potatoes.
The problem with leaning on fat and sugar as a crutch in baking is that, while anyone can make a recipe taste good if they use enough sugar, oil, or butter, the flavor will be disappointingly nondescript.
This is especially unfortunate with something like sweet potato casserole, because you have such an opportunity to take advantage of the vegetable’s ability to sweeten dishes naturally if cooked correctly.
So this is where the secret baking trick comes in: Do not steam your sweet potatoes.
Instead, you want to bake them in the oven at high heat, bringing out their natural sugar as they magically caramelize into an irresistible candied indulgence.
Leftover sweet potatoes? Make Sweet Potato Salad
Step by step Thanksgiving recipe video
Above, watch the vegan sweet potato casserole video
Healthy sweet potato casserole
This healthier take on traditional sweet potato casserole is the perfect plant based side dish for any Thanksgiving dinner.
I made the recipe a few weeks ago for a fully vegan Friendsgiving brunch and went home with an empty casserole dish.
Other dishes at the gathering of friends included Vegan Mac And Cheese, roasted brussels sprouts, multiple Cauliflower Recipes, frosted Applesauce Muffins, baked nut loaf with mushroom gravy, and a Vegan Pecan Pie.
It is pretty safe to say that no one missed the turkey one bit!
The ingredients
To make a vegan sweet potato casserole recipe, you will need sweet potato, nondairy milk, salt, sweetener, ground cinnamon, ginger, and toppings of choice.
Sweet Potato – White, purple, or orange sweet potatoes work equally well here. And you may use Beauregard, Garnet, Jewel, or Japanese sweet potatoes.
I recommend choosing thinner sweet potatoes at the grocery store, because they bake more evenly.
Milk – Use your favorite dairy free milk, such as oat milk, soy milk, or rice milk. I am partial to coconut milk because it yields the creamiest texture.
Or go with unsweetened almond milk or cashew milk for a low calorie dish.
Spices – Ground cinnamon and ginger add Thanksgiving flavor to the vegan casserole. Salt compliments the natural sweetness of the sweet potatoes. You may also add a pinch of nutmeg or a teaspoon of orange zest.
Sugar – Choose any all purpose sweetener, such as pure maple syrup or agave, granulated sugar or unrefined coconut sugar.
For an added sugar free option, try xylitol or erythritol.
If you are making this sweet potato recipe to serve to vegan guests, it is important to note that honey is not vegan.
Optional ingredients – I love to add richness to the dish by stirring in just two or three tablespoons of plant based butter, almond butter, coconut oil, or tahini.
Vegan sweet potato casserole toppings
Old fashioned sweet potato casseroles are typically topped with either mini marshmallows or crunchy cinnamon pecan streusel.
However, you can also garnish your vegan Thanksgiving recipe with a layer of shredded coconut and pineapple, oatmeal granola, or almond or walnut pralines.
Or use the buttery crumble topping from this Vegan Coffee Cake.
For those who want to top their casseroles with mini, regular size, or jumbo marshmallows, Dandies and Trader Joe’s both offer marshmallows without gelatin.
Do vegan marshmallows melt?
Heat causes the gelatin in non vegan marshmallows to break down. Since plant based marshmallows contain no gelatin, they do not melt when heated.
This does not affect the deliciousness of the dish, so feel free to pile your recipe high with fluffy plant based marshmallows.
Or if you want a smooth melted marshmallow finish, you can do what I did and add both marshmallows and marshmallow fluff to the top.
Smucker’s marshmallow flavored spoonable topping is surprisingly accidentally vegan. Or you can make your own homemade Vegan Marshmallow Fluff.
A few other brands of vegan marshmallow fluff are available in health food and regular grocery stores. Look out for egg whites when you read the ingredients.
How to make vegan sweet potato casserole
First, gather all of your vegan casserole ingredients, and read through the instructions.
While it is not required, I like to save time by baking the sweet potatoes the day or night before.
For the best results, I highly recommend this tutorial on How To Cook Sweet Potatoes.
However, you may cook the potatoes in a microwave, slow cooker, air fryer or instant pot if you prefer.
Once soft and fully cooked through, remove the skins and measure a packed three and a half cups of sweet potato into a large bowl.
Mash well, then add the nondairy milk, sweetener, salt, cinnamon, ginger, and optional nut butter or oil and nutmeg.
Stir well, until the mixture is smooth and everything is evenly incorporated.
Preheat the oven to 350 degrees Fahrenheit. Grease an eight inch baking pan or any pan similar in size to an eight inch one.
Spread the sweet potato filling into the pan, and bake on the center rack of the oven for fifteen minutes.
Carefully remove the dish from the oven. Sprinkle on your marshmallows or toppings of choice.
Place the casserole pan back in the oven and continue to bake for another fifteen minutes or until hot and bubbly.
The sweet potatoes should look lightly browned and caramelized.
Serve hot, or let cool before covering leftovers and refrigerating for three to four days.
This casserole recipe can be frozen in an airtight container, although it will not have the same smooth and creamy texture. Thaw the frozen casserole overnight in the refrigerator, then reheat in the microwave or in a warm oven.
Serving suggestions
Naturally, the best way to serve sweet potato casserole is alongside all of the popular Thanksgiving fixings.
Pile your plate high with cranberry sauce, Vegan Cornbread, green bean casserole or steamed green beans, vegan stuffing, sautéed mushrooms, and mashed potatoes.
With both sweet and savory flavors, the tasty baked sweet potato dish is equally at home when served as a side dish or a Thanksgiving dessert.
Leftovers make a great breakfast the next morning!
The plant based and dairy free sweet potato casserole recipe is also a wonderful addition to any Christmas dinner menu or festive holiday family potluck.
Readers also love these Black Bean Brownies
Vegan Sweet Potato Casserole
Ingredients
- 3 1/2 cups mashed sweet potato (Here is the recommend way How To Cook Sweet Potatoes)
- 2/3 cup milk of choice or coconut milk
- 2 tbsp sweetener of choice
- 3 tbsp almond butter or tahini, coconut oil, vegan butter, or omit for fat free
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- optional pinch nutmeg
- 2 cups vegan marshmallows or toppings of choice
Instructions
- *Tip: You can save time by baking the sweet potatoes the night before if you wish. Or bake them weeks in advance and freeze 3 1/2 cups mashed sweet potato (840g) to use in this recipe.To make vegan sweet potato casserole, start by adding the mashed sweet potato, nondairy milk, cinnamon, salt, ginger, sweetener, and optional oil or almond butter to a large mixing bowl. Stir well until the ingredients are evenly mixed. Preheat the oven to 350 F, and grease an eight inch baking pan. Spread the sweet potato casserole filling into the pan. Bake on the center rack of the oven for 15 minutes. Carefully remove the pan and top with vegan marshmallows or a few spoonfuls of plant based marshmallow fluff if desired. (More topping ideas are listed earlier in this post if you do not want to use marshmallows.) Place the casserole pan back in the oven and bake for an additional 15 minutes or until hot and bubbly, with lightly browned, caramelized sweet potatoes. Serve hot. Let cool before covering leftovers and refrigerating for up to four days.View Nutrition Facts
Notes
Have you made this recipe?
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Vegan Fall Party Recipes
Em says
I was so excited to find this yummy looking easy vegan recipe. I made this this year and it was my omnivore partner’s introduction to sweet potato casserole ( with marshmallows). We both loved it – it turned out so deliciously!
Charlee says
When I was a kid, this was my favorite part of holiday dinners… turns out its all because sweet potatoes are seriously addicting, now I prefer making a sweet potato pecan crumble — topped with chopped lightly blended pecans and brown sugar/maple syrup, and some butter/ coconut oil. I also like to us an immersion blender to reduce fibrous texture of the sweet potatoes and make the contrast more delectable… Now I’m just wondering if I can hide some beans in it to give it a protein boost!
Sher says
This was the most amazing sweet potato recipe I have ever tasted! I planned to top with vegan marshmallows so I cut the maple syrup down a little. I cooked my potatoes in the instant pot before I read your note about baking them first. Can’t wait to see how much better I can make it next time!
CCK Media Team says
Thank you so much for making it 🙂
Sarah says
Any tips on how to make the delicious looking spread of Thanksgiving sides pictured along with this post?
CCK Media Team says
Hi! I’m pasting the roasted squash recipe below. The mushrooms are just sautéed with garlic, but I’ll also paste a similar mushroom gravy recipe below that we really love. The green beans are just steamed, mashed potatoes are a regular recipe with vegan butter and milk subbed, the red onions can either be roasted or sautéed until caramelized, and the cranberry sauce is canned 😂
https://chocolatecoveredkatie.com/roasted-butternut-squash-recipe/
https://chocolatecoveredkatie.com/mushroom-gravy-recipe/
Kelly says
Long, long, long time fan of your blog and recipes here. Very disheartened to read you use the phrase “disgustingly unhealthy.” I always got the impression that you were genuinely nonjudgmental and presented delicious food in a neutral way that didn’t promote shame. You’re obviously more than welcome to share your own opinion on your own blog, I guess I just feel a bit disappointed to learn that you feel this way.
Brenna says
Nowhere in her post did she shame or judge anyone. Honestly it seems like you are looking for something to get upset about. With so many people dying of heart disease (more than anything else), yes it is absolutely disguising the amount of unnecessary sugar and butter in traditional foods. Katie’s recipes, including this one, prove you can be healthy and still indulge.
Carrie Smith says
Just wanted to say thank you for this amazing recipe!! I make it every year for Thanksgiving and Christmas and everyone is crazy about it 🙂
CCK Media Team says
Thank you so much for making it 🙂
Carrie Smith says
If I wanted to double the recipe, do you think I could just put it in a 9×13 dish? Thank you!
CCK Media Team says
Yes you can!
Des says
Just took mine out of the oven!!! I tasted and it’s very yummy!!! Thx Katie for this wonderful healthy casserole 🙂
CCK Media Team says
Thank you so much for making it 🙂
Nicole says
We didn’t like these at all. I made this for thanksgiving today. The spices were a bit weird with the marshmallows…. I ended up throwing out the remaining. It kind of reminded me of what Elf would eat haha. Anyway, the one great thing is it didn’t take much time to make and it looked beautiful!
Debbi Landsberger says
I have tried many different sweet potato casserole recipes, and this one is the winner. It’s yummy and healthy as well. The vegan’s and non vegans alike all love it. This is our keeper!!
CCK Media Team says
This makes us so happy 🙂
Caroline Borynski says
I love this recipe! I’ve been making this one for the past 2 And a half years! My family and I love it!! I always come back to this recipe and been a life saver! The only thing I do is forgo the ginger as it takes a toll on family’s stomach and mine.
Plus side? It’s vegan, great way for everyone to share, and leftovers! 💁🏻♀️ I don’t think I’m going to stop using this recipe as it’s been my to go to! Thank you!
CCK Media Team says
Thank you so much for trying it 🙂
Elana says
I made this for thanksgiving this year–did add a bit of butter at the end but otherwise relied on the tahini. Fantastic!!!
Jenny says
Delicious! I used full fat coconut milk for the “milk” and 2 tbsp. avocado oil for the “optional oil.” It turned out amazing! Thank you for your wonderful gift of these recipes.
Izzi says
Just scrumptious! Did add a handful of walnuts, as I love that combo, but what a treat.
Erin says
I’ve baked and peeled the potatoes but have a question regarding how smooth to mash these for the dish. Do you think it’s better to make them with a little texture by not completely whipping them and leaving larger pieces? In the pictures, the texture of the casserole is smooth. Most likely personal preference, but maybe someone has an opinion? Making this for Thanksgiving for a large group. Thanks for the recipe!
CCK Media Team says
Hi! I am not sure we have ever tried chunky, but if you try it that way, let us know how it goes!
J Nycole says
This shit is FIIIIIRE!!!!!! I was skeptical, but I made it, and it’s soooooo gooooood! Thank you so, so much for sharing this with us!
Martha says
while this recipe looks great, I cannot find the exact recipe with ingredients and portions.
IMissGluten says
Is the coconut milk that you use the one in the carton or the full fat coconut milk in the can? Has anyone done this with canned coconut milk? That’s what I’d like to use but don’t want to mess anything up.
CCK Media Team says
That works 🙂
Debby Baumel says
This recipe is a keeper. With an abundance of butternut squash from my garden, I used squash instead of sweet potatoes. My sweetner was maple syrup and my milk an almond coconut blend. I also used tahini and vegan marshmallows. It was a big hit for Thanksgiving, in fact, everyone raved about it.
Lauren says
This recipe is absolutely fabulous. As a sweet potato lover, who likes sweet potatoes in sweet and savory applications, this recipe trumps any sweet potato dish I’ve ever had. I roasted, then peeled my sweet potatoes, as recommended. I froze them, and then defrosted them to help me prepare a few ingredients in advance of Thanksgiving. I used unsweetened vanilla almond milk, brown sugar, and tahini. I topped the sweet potato puree with a few marshmallows, but the puree was delicious on its own, too. There isn’t a single flavor or spice that stands out per se, but the spices including the tahini combined so beautifully, and they enhance the natural sweetness of sweet potatoes, precisely as Katie described. Thank you, Katie, for a truly memorable sweet potato dish. –Lauren
Ginger Cooper says
We fixed this for Thanksgiving since my son is vegan, and it was delicious. Definitely a keeper recipe!
We used tahini on our first round with this recipe, but we will go with almond butter next time (just a better match flavor-wise). Also, the sugary/marshmallow toppings are too much for us, so we made a topping using pecans (Mix 3 TBS maple syrup, 1/4 cup any type flour, 1 1/2 TBS melted vegan butter OR oil (we used grapeseed, since it was what we had on hand); and1 1/2 cups coarsely chopped pecans. Blend together and put on top of casserole for the last 15 minutes of cooking.)
This is one of those recipes that gets better if it sits for a bit and absorbs all the flavors, so I’ll make it the day before Thanksgiving when I make it next year.