Vegan Sweet Potato Casserole Recipe

When the holidays roll around or when you just crave a comforting side dish that feels worthy of a celebration, this vegan sweet potato casserole delivers exactly that—without any dairy or eggs. Sweet potatoes get roasted, mashed, and blended with almond butter, maple syrup, warming spices and a hint of cayenne in this version, then topped with chopped pecans and vegan marshmallows for that nostalgic finish.

It’s the kind of dish that bridges household favorites and plant-forward eating, proving that comfort food doesn’t have to compromise on ingredients or ethics.

What makes this recipe especially satisfying is its dual identity: it serves as a familiar “sweet potato casserole” for traditional tables, yet it clearly signals a vegan, inclusive approach. The creamy mash hits sweetness and warmth, the pecans add crunchy contrast, and the marshmallow top gives that caramelized finish you expect from a classic casserole—but with a vegan twist. It’s a perfect example of how seasonal sides can evolve without losing their soul.

And beyond flavor, this dish works in a variety of settings: from Thanksgiving dinners where guests come with varied dietary needs, to weeknight dinners when you want something warm and special without extra fuss. It reheats well, leftovers hold up, and you can prep components ahead of time. For anyone looking to upgrade their side-dish game while keeping things vegan, this casserole is a high-impact, reassuring choice.

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Vegan Sweet Potato Casserole

Recipe Details

Yield: 5 to 6 servings
Active Time: 20 minutes
Total Time: 1 hour and 45 minutes

Vegan Sweet Potato Casserole Ingredients

• 3 pounds sweet potatoes
• 2 tablespoons maple syrup
• ¼ cup creamy almond butter
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ⅛ teaspoon cayenne pepper
• ½ teaspoon vanilla extract
• ½ cup pecan halves, finely chopped, divided
• Coconut oil cooking spray
• 1 ½ cups Vegan Mini-Marshmallows

How to Make Vegan Sweet Potato Casserole

1. Preheat oven to 400 degrees F and grease an 8- x 8-inch baking dish with coconut spray.
2. Prick potatoes all over with a fork and place on a foil-lined baking sheet. Roast for 50 to 60 minutes, until tender.
3. Once cool enough to handle, cut lengthwise and scoop out flesh into a large bowl. Whip with a hand mixer until smooth.
4. To the potatoes, add maple syrup, almond butter, salt, cinnamon, nutmeg, ginger, cayenne, and vanilla; whip until smooth.
5. Stir in ¼ cup pecans, then spoon into baking dish. Sprinkle with remaining ¼ cup pecans and top with marshmallows.
6. Lower heat to 350 degrees F and bake for 20 to 25 minutes, or until marshmallows are golden. Just remember to keep an eye on the marshmallows so they don’t burn.

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Vegan Sweet Potato Casserole Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/6 of casserole
Calories	≈ 400 kcal
Protein	≈ 8 g
Carbs	≈ 70 g
Sugar	≈ 30 g
Fiber	≈ 7 g
Fat	≈ 12 g

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Sweet Potato Casserole Variations & Tips

• Switch up the nut butter: Use cashew butter or sunflower seed butter instead of almond butter for allergy-friendly or flavour-adapted options.
• Add spice depth: Stir in ½ teaspoon smoked paprika or ¼ teaspoon chipotle powder for a subtle smoky note under the sweet sweetness.
• Greek-style topping: Replace the vegan marshmallows with a crumble of oats + maple syrup + chopped pecans for a more textured, granola-style topping.
• Make it higher protein: Fold in cooked white beans or pureed silken tofu into the sweet-potato mash before topping for added plant-based protein.
• Gluten-free crumble upgrade: If you want a crunchy topping, mix in gluten-free breadcrumbs or chopped gluten-free pretzels with the pecans for extra crunch.
• Make ahead & reheat: Prepare the sweet-potato mash ahead, keep the topping separate, then assemble and bake just before serving; leftovers can be reheated covered at 350 °F until warmed through.
• Syrup swap: Use maple-coconut syrup or date syrup instead of maple syrup for a deeper caramel flavour and refined-sugar-free version.

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Best Sweet Potato Casserole Pairings

• Garlic herb roasted Brussels sprouts: The crisp, slightly bitter sprouts balance the sweet richness of the casserole beautifully.
• Quinoa-wild rice pilaf: Serve alongside a nutty, grain-rich pilaf for textural contrast and added nutrition.
• Warm crusty bread or rolls: Offer vegan buttery rolls to soak up any gooey marshmallow edges and provide a comforting carb partner.
• Dry white wine or light rosé: A clean Sauvignon Blanc or light rosé cuts through the dish’s sweetness and refreshes the palate.
• Fresh green salad with citrus-vinaigrette: A bright salad of arugula, shaved fennel, orange segments and vinaigrette offers crisp freshness next to the casserole’s warmth.
• Simple roasted turkey alternative (vegan): If serving a full plant-based meal, pair with a lentil-mushroom “meat” loaf and steamed green beans to round out the plate.

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When to Make Sweet Potato Casserole

• Thanksgiving or holiday dinner: A standout vegan side that fits seamlessly into a traditional holiday table—even with non-vegan guests.
• Vegetarian/vegan gathering: Use this as a star side or even a main for guests with plant-forward diets—it still feels indulgent.
• Comfort food weeknight dinner: Make it on a cozy evening when you want warmth, flavor and minimal fuss—but maximum comfort.
• Potluck or shared meal: Bring the casserole to a potluck where dietary restrictions vary—this one works for most guests and still stands out.
• Meal-prep for leftovers: Double the batch, portion into containers, and enjoy reheated for special lunches or dinners throughout the week.
• Warm-weather BBQ side swap: Even in warmer months, this dish fits well—serve it alongside grilled veggies and a big green salad for a seasonal spin.

Recipe credit: Angela Gaines