Vegan Sweet Potato Casserole created for a Classic Holiday Feast


This delicious vegan sweet potato casserole is just like the classic recipe, but without eggs and dairy. And it’s marshmallow-free! The topping is a wonderful pecan-oat crumble, which we think tastes so much better. It’s perfect for any fall meal, or even as a star side on your Dairy-Free Thanksgiving Menu.

This recipe also includes gluten-free and refined sugar-free options to address additional dietary needs at your next meal. If you’re having a small gathering, you can halve the recipe and bake it in an 8×8-inch pan, or you can enjoy the leftovers! These sweet potatoes are still wonderful when reheated.

Vegan Sweet Potato Casserole Recipe with Gluten-Free Option - just like the classic crumble recipe but dairy-free and egg-free (no marshmallows!)This gluten-free and vegan sweet potato casserole recipe with photo was shared with us by Milkadamia.

Special Diet Notes: Sweet Potato Casserole

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

For a nut-free vegan sweet potato casserole, you can substitute another 1/2 cup oats for the pecans. You’ll also need to use a nut-free brand for the buttery spread and milk beverage.

Vegan Sweet Potato Casserole
Prep time
Cook time
Total time
This delicious side dish has a rich sweetness, just like the classic recipe. But it's made without eggs and dairy, and is optionally gluten-free. If you prefer to use egg, you can substitute 1 egg for the flax or chia seeds.
Recipe type: Side
Cuisine: American
Serves: 16 servings
  • 8 cups peeled and chopped sweet potatoes (about 4 large)
  • ½ cup chopped pecans (see post above for nut-free option)
  • ½ cup brown sugar (can sub coconut sugar)
  • ⅓ cup old-fashioned oats (certified gluten-free, if needed)
  • ⅓ cup all-purpose flour or gluten-free all-purpose flour
  • ½ cup dairy-free buttery spread, melted and divided (they used Milkadamia)
  • ½ cup unsweetened vanilla dairy-free milk beverage (they used Milkadamia)
  • ¼ cup maple syrup
  • 1 tablespoon ground flaxseed or chia seed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cloves
  1. Preheat your oven to 350°F and grease a 9x13-inch casserole dish.
  2. Place the sweet potato chunks in a large saucepan and cover them with water. Bring the water to a boil, reduce the heat to a simmer, and let cook until the sweet potatoes are tender, about 15 minutes. Drain and transfer to a large bowl. Let cool for a few minutes.
  3. While the sweet potatoes cook, stir together the pecans, brown sugar, oats, and oat flour in a medium bowl. Add ¼ cup buttery spread and stir with a fork until crumbs form.
  4. Mash the cooked sweet potatoes. Add the milk beverage, remaining ¼ cup buttery spread, maple syrup, flax or chia seed, vanilla, cinnamon, nutmeg, salt, and cloves. Mix until combined.
  5. Spoon the sweet potato mixture into your prepared casserole dish and level it out. Evenly sprinkle the mashed sweet potatoes with the pecan topping.
  6. Bake uncovered for 40 to 45 minutes, or until the top is golden brown.

More Vegan Sweet Potato Recipes

Sweet Potato Cookies with Maple, Cinnamon, and Brown Sugar

Vegan Sweet Potato Cookies Recipe adapted from the Maple Spice Pumpkin Cookies Recipe in Go Dairy Free, The Guide and Cookbook

Thyme Roasted Sweet Potatoes

Caramel Sweet Potato Pie

Vegan Caramel Sweet Potato Pie Recipe

For More Vegan Recipes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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