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vegan sweet potato casserole

Unbelievably Easy Vegan Sweet Potato Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Side
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This vegan sweet potato casserole is THE sweet potato casserole recipe to make. Made entirely dairy free, egg free, and gluten free, this vegan sweet potato casserole is so easy, only requires 10 minutes of prep work, and is an absolute crowd pleaser on Thanksgiving, whether you’re vegan or not!



Sweet Potato Casserole Base:

  • 950 grams cooked sweet potato, skin removed
  • 100 mL dairy free unsweetened milk*
  • 30 grams arrowroot powder or cornstarch
  • 50 grams maple syrup
  • 1 tbsp cinnamon
  • 1 tsp vanilla

Paleo Vegan Sweet Potato Casserole Streusel:

  • 2/3 cup cassava flour*
  • 1/2 cup coconut oil, melted
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
  • 2/3 cup pecans

Vegan Marshmallow and Pecan Topping:

  • 1 bag vegan marshmallows
  • 1/2 cup pecans


  1. Preheat the oven to 375F, and make sure you have a large baking dish; somewhere around 9×11″
  2. In a large bowl, use a potato masher or hand mixer paddle to mash the sweet potatoes. You want the texture to be smooth.
  3. Add in the arrowroot powder, maple syrup, coconut cream, cinnamon, and vanilla, and combine it all together until it’s a thick batter.
  4. Spoon the sweet potato mixture into the baking dish and set aside after you’ve chosen your topping.

Paleo Vegan Streusel:

  1. With the sweet potato casserole off to the side, in a medium bowl, whisk together the cassava flour and cinnamon.
  2. Add in the melted coconut oil and maple syrup, and combine until it’s a wet crumble.
  3. Sprinkle the pecans over the sweet potato casserole, and then crumble the streusel topping evenly over the casserole.
  4. Place the casserole into the oven to bake for 35-45 minutes, or until the streusel are started to crisp.
  5. Remove from the oven and serve.

Vegan Marshmallow and Pecan Topping:

  1. Sprinkle the marshmallows and pecans evenly over the sweet potato casserole and place the casserole into the oven to bake.
  2. Bake for 35-45 minutes, or until the marshmallows have started to brown. If they aren’t browning close to that time, turn on the broiler to medium and allow the marshmallow to broil for 1-2 minutes.
  3. Remove from the oven and serve.


To make nut-free: swap out the pecans for pumpkin seeds, and make sure you’re using nut-free dairy-free milk.

Cassava flour: you can swap in an equal amount of all purpose or gluten free 1:1 baking flour in place of cassava flour for the cinnamon streusel topping.

Day before option: prepare the sweet potato casserole filling according to the directions, and top with desired topping (either marshmallows or streusel). Cover the sweet potato casserole and place it in the fridge overnight. 40 minutes before serving, place the sweet potato casserole into the oven to bake. Remove and serve warm.


  • Serving Size: 1/10th of sweet potato casserole with marshmallows
  • Calories: 169
  • Sugar: 9.7 g
  • Sodium: 29.3 mg
  • Fat: 5.3 g
  • Carbohydrates: 23.7 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg