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overhead of vegan sweet potato casserole in white round serving dish
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5 from 5 votes

Vegan Sweet Potato Casserole

This light and creamy vegan sweet potato casserole is savory and sweet! Topped with chopped pecans and using whole food plant-based ingredients, it's the perfect side dish for your holiday meal!
Prep Time1 hr 10 mins
Cook Time30 mins
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: American
Keyword: vegan sweet potato casserole
Servings: 12
Calories: 197kcal


  • 4 lbs sweet potatoes about 6 medium potatoes
  • 3/4 cup coconut milk full fat
  • 1/2 cup orange juice
  • 1/4 cup muscavado sugar or brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup chopped pecans


  • Preheat oven to 375 F. Wash and scrub potatoes. Pierce each potato a few times with a fork.
    sweet potatoes on tray
  • When sweet potatoes are cool enough to handle, scoop out the filling. Add coconut milk, orange juice, muscavado or brown sugar, cinnamon, nutmeg, salt and pepper. Using a potato masher or hand mixer combine the ingredients until smooth.
    sweet potatoes and ingredients in bowl
  • Transfer filling to a 9x13 baking dish. Top with chopped pecans. Bake for 30 minutes at 375 degrees F. Allow to cool slightly before serving.
    sweet potato casserole topped with pecans



  • Use a hand mixer or stand mixer to get a creamy texture.
  • If you like a chunkier texture use a potato masher.
  • Make sure sweet potatoes are fully cooked before scooping out the flesh.
  • If you prefer, peel potatoes, transfer to a pot of boiling water and cook until potatoes are soft and cooked through.
  • I recommend a 9x13 baking dish, but you use any size that you like.
  • Store in an air tight container for 3-4 days.


Calories: 197kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Sodium: 183mg | Potassium: 577mg | Fiber: 5g | Sugar: 12g | Vitamin A: 21471IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg