Sweet Potato Casserole


Sweet Potato Casserole

Thanksgiving isn't complete without a homemade sweet potato casserole. This casserole is for everyone. This comforting dish unites tenderly mashed sweet potatoes, brown sugar, and butter. This recipe is bound to become a holiday staple.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 25 minutes
Inactive time 20 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 4 lb (1.8kg) sweet potatoes or yams, peeled and roughly chopped
  • vegan cooking spray (soy-free if necessary)
  • ⅓ cup (80ml) unsweetened nondairy milk (soy-free if necessary)
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (40g) coconut sugar (or brown sugar)
  • 3 tbsp vegan butter (soy-free if necessary; or coconut oil), melted
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast (optional)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp ground nutmeg


  • 1½ cup (190g) chopped pecans
  • 1 cup (100g) rolled oats (certified gluten-free if necessary)
  • 1 cup (30g) vegan cornflakes (certified gluten-free if necessary)
  • ⅓ cup (40g) oat flour (certified gluten-free if necessary)
  • ¼ cup (40g) coconut sugar (or brown sugar)
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 4 tbsp (55g) vegan butter (soy-free if necessary; or coconut oil), melted
  • 1 tbsp maple syrup


To make the casserole:

  • Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 8 to 10 minutes, until tender. Remove from the heat and drain. Set aside.
  • Preheat the oven to 350°F/180°C. Lightly spray a 9×13 inch (23x33cm) baking dish with cooking spray.
  • Transfer the sweet potatoes to a large bowl. Add the milk, maple syrup, sugar, butter, lemon juice, nutritional yeast(if using), cinnamon, ginger, salt, and nutmeg. Use a masher to mash and combine the mixture until mostly smooth. Transfer to the prepared baking dish.

To make the topping:

  • Mix together the pecans, oats, cornflakes, oat flour, sugar, cinnamon, and salt. Pour the melted butter and maple syrup over the top and stir until combined. Spread the topping over the casserole.
  • Bake for 20 minutes, or until the topping is crispy and the casserole is heated through. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.


For a richer flavor, instead of boiling the sweet potatoes, roast them whole for 1 hour at 400°F/200°C. Let them cool, then scoop the flesh from the skins
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