Indulgent Sweet Potato Casserole

With summer coming to an end and autumn leaves slowly beginning to fall from the trees we here at Vegan Test Kitchen are ready for some decadent fall-inspired dishes! What about you? If you’re on the same page as us, there is no doubt in my mind that you will love the flavors in this indulgent vegan sweet potato casserole recipe!

Irresistibly Warm and Spicy

It’s a perfect combination of creamy sweet potatoes, crispy oats, nutty pecans, cinnamon, nutmeg, and vanilla with a hint of delicious maple syrup and sea salt. What more could you ask for? Perhaps a pumpkin spice latte … just sayin. 😉

Unforgettable Crunch

The crunchy oatmeal and pecan topping makes this deliriously creamy casserole taste absolutely unforgettable! We tested it 3 times and loved how it tasted with a hint of pure maple syrup. Perhaps we’re biased because we’re located in New England and maple syrup is infused into so many drinks and dishes but I think you’ll agree that it’s better with a drizzle or the purest maple syrup around.

Deliciously Versatile

What I found interesting is that the leftovers were great for breakfast the next day! With Thanksgiving coming up soon we plan on serving it as a side dish, however I’m personally looking forward to leftovers to warm up for breakfast the next morning. It’s pretty healthy, so I think it’s worth putting out there in case you agree!

Decadent for Dessert

Since this vegan sweet potato casserole recipe is so effortless you can easily serve it as a dessert too! Bonus, it’s so simple to prepare. We timed each batch and they all were on the table and ready to eat in under one hour. Great for autumn-themed parties, Thanksgiving or a quick, weeknight treat!

Vegan Sweet Potato Casserole Recipe

Make sure to save or Pin this recipe now! Trust me, one taste and you’ll be craving more. This casserole is such a crowd-pleaser!

Authentic & Pure

For this vegan sweet potato casserole recipe we used all organic ingredients to bring out the most drool-worthy flavors (scroll down to shop this post). We also found that the ingredient that made the most difference between batches was the maple syrup! I highly suggest you use the real thing. Never imitation!

The brand that we all agreed made this recipe taste the best was Butternut Mountain Farms Pure Maple Syrup. Made right here in New England, it added the perfect amount of sweetness, without distracting from the delicate cinnamon, nutmeg and vanilla. It didn’t taste too strong or sugary like other syrups did. Also, it was absolutely wonderful when warmed and drizzled on top!

Simply Scrumptious y’all. Find it here.

Vegan Sweet Potato Casserole Recipe

5 from 3 votes

Print

Indulgent Sweet Potato Casserole

This indulgent vegan Sweet Potato Casserole is incredibly healthy and delicious! Make it for dessert or serve it as a side dish. Ready in less than an hour!

Course Dessert, Side Dish

Cuisine Vegan

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 12

Author Vegan Test Kitchen

Ingredients

Sweet Potatoes

• 5 sweet potatoes
• 1 1/2 tbsp vegan butter
• 1 1/2 tbsp cold-pressed, unrefined, virgin coconut oil
• 2 1/2 tbsp pure maple syrup
• 1 tsp madagascar bourbon vanilla extract
• 3/4 tsp organic ground ceylon cinnamon
• 1/8 tsp organic ground nutmeg
• 1/2 tsp sea salt

Crumb Topping

• 1 c old-fashioned oats
• 1 1/3 c pecans, chopped
• 1/3 c almond flour
• 1 tsp organic ground ceylon cinnamon
• 1/2 tsp sea salt
• 2 tbsp cold-pressed, unrefined, virgin coconut oil (melted)
• 2 tbsp vegan butter (melted)
• 2 1/2 tbsp pure maple syrup

Instructions

1. Preheat oven to 375°F. Lightly grease a 10-cup (2 1/2 quart) casserole dish and set aside.

Sweet Potatoes

1. Wash and peel the sweet potatoes and slice into large chunks. 

2. Place in a large pot of boiling water and boil until fork-tender (approximately 10-20 minutes). Drain.

3. Mash the sweet potatoes with the butter and coconut oil. Slowly add the pure maple syrup, madagascar vanilla, ceylon cinnamon, nutmeg and sea salt. Pour mixture into the casserole dish and smooth with a spatula until even. 

Crumb Topping

1. Place the oats in a food processor and pulse until they are coarsely chopped.

2. Combine the chopped pecans, oats, almond flour, ceylon cinnamon and sea salt in a medium sized bowl.  

3. Fold the melted coconut oil, pure maple syrup and melted butter into the mixture and stir until just combined. 

4. Sprinkle the crumb topping evenly over the mashed sweet potato mixture and bake, uncovered for 15-20 minutes.

5. Serve warm with a drizzle of pure maple syrup and a tall, cold glass of plant-based milk and enjoy!

Notes & More

Taste-Tested Ingredients 

We tested this recipe a total of 3 times, and our taste testers agreed the following brand's ingredients resulted in the most delicious batch!

For the BEST results use these ingredients. 

Butternut Mountain Farm Pure Maple Syrup. View here. 

Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil. View here.

Vegan Buttery Spread. View here. 

Organic Old-Fashioned Rolled Oats. View here. 

Organic Ceylon Cinnamon. View here.

Organic Nutmeg. View here.

Madagascar Vanilla Extract. View here.  

Certified Vegan Almond Flour. View here. 

Recipe adapted.

SHARE THE VEGAN RECIPE ♡