Soul food has a way of reaching deep into your memory and heart, providing nourishment that’s as emotional as it is physical. Few ingredients are as iconic to vegan soul food as the humble sweet potato.
Bursting with natural sweetness and packed with nutrients, sweet potatoes are the foundation of many beloved dishes, from creamy casseroles to caramelized pies. Today, I’m sharing my absolute favorite vegan soul food sweet potato recipe: a luscious, spiced, and utterly irresistible baked sweet potato casserole.
This dish is perfect for holidays, Sunday suppers, or any time you crave the comforting flavors of the South—without any animal products. Whether you’re new to vegan cooking or a seasoned plant-based chef, this sweet potato casserole will win you over with every forkful.
Why You’ll Love This Recipe
- Classic Southern Comfort, Vegan Style: This recipe captures all the warmth and nostalgia of traditional soul food, but is completely plant-based.
- Simple, Wholesome Ingredients: You’ll find everything you need at your local grocery store—no need for fancy vegan substitutes!
- Crowd-Pleasing Flavor: Creamy sweet potatoes, a touch of brown sugar, warming spices, and a crisp pecan topping mean this dish disappears fast at any gathering.
- Nutritious & Filling: Sweet potatoes are rich in fiber, vitamin A, and antioxidants, making this both a comfort food and a healthful side.
- Versatile: Serve it as a side, a dessert, or even breakfast—it’s that good.
- Make-Ahead Friendly: Prep in advance and bake just before serving for easy entertaining.
- Allergy-Friendly: Dairy-free, egg-free, and easily made nut-free with simple substitutions.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweet potatoes | 4 large (about 2 1/2 lbs) | Peeled and cut into chunks |
| Coconut milk (full fat) | 1 cup | Or other creamy plant milk |
| Brown sugar | 1/2 cup | Light or dark |
| Maple syrup | 2 tbsp | For extra depth |
| Vegan butter | 1/4 cup | Melted |
| Ground cinnamon | 1 1/2 tsp | |
| Ground nutmeg | 1/2 tsp | Freshly grated if possible |
| Vanilla extract | 2 tsp | |
| Salt | 1/2 tsp | |
| Pecans (optional, for topping) | 1 cup, chopped | Can substitute with seeds or omit for nut-free |
| Rolled oats | 1/2 cup | For topping |
| Brown sugar (for topping) | 1/4 cup | |
| Vegan butter (for topping) | 2 tbsp, melted |
Equipment
- Large pot or Dutch oven
- Colander
- Potato masher or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Baking dish (2 quart or 9×13-inch)
- Rubber spatula
- Oven mitts
- Small bowl (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease your baking dish lightly with vegan butter or oil.
- Cook the sweet potatoes: Place peeled and chopped sweet potatoes in a large pot. Cover with water and bring to a boil. Simmer for 15-20 minutes until fork-tender. Drain well.
- Mash the potatoes: Return the cooked sweet potatoes to the pot or a large bowl. Mash thoroughly with a potato masher until very smooth. For an extra-creamy texture, use a hand mixer on low.
- Add wet and dry ingredients: To the mashed sweet potatoes, add coconut milk, brown sugar, maple syrup, melted vegan butter, cinnamon, nutmeg, vanilla, and salt. Stir until completely combined and creamy.
- Taste and adjust: Taste the mixture for sweetness and spice. Adjust as needed, adding more sugar or cinnamon to your liking.
- Spread in baking dish: Pour the sweet potato mixture into your prepared baking dish. Smooth the top with a spatula.
- Prepare the topping: In a small bowl, combine pecans, rolled oats, brown sugar, and melted vegan butter. Mix until crumbly and well-coated.
- Add the topping: Sprinkle the topping evenly over the sweet potato base. For a nut-free option, use pumpkin or sunflower seeds instead.
- Bake: Place the dish in the oven and bake for 25-30 minutes, until the topping is golden and crisp and the casserole is bubbling at the edges.
- Cool and serve: Let the casserole cool for 10 minutes before serving. Enjoy warm as a side or dessert!
Tips & Variations
- Make it nut-free: Omit pecans or replace with seeds like pumpkin or sunflower for an allergy-friendly version.
- Use different plant milks: If coconut milk isn’t your favorite, try oat or almond milk for a lighter flavor. Just make sure it’s unsweetened and unflavored.
- Add a marshmallow topping: For true Southern nostalgia, top with vegan marshmallows in the last 10 minutes of baking.
- Spice it up: Add a pinch of ground ginger or allspice for extra warmth.
- Meal prep: Assemble the casserole a day ahead, cover tightly, and refrigerate. Add the topping and bake just before serving.
- Single servings: Bake in individual ramekins for a fun dinner party presentation.
- Leftovers: Store in the fridge for up to 5 days. Reheat in the oven or microwave.
- Sweet potato swaps: Try this recipe with purple sweet potatoes or a mix of orange and white for a colorful twist.
“Let your sweet potatoes cool slightly before mashing—this makes for a smoother, creamier casserole without excess moisture.”
Nutrition Facts
Nutrition information is based on one serving (serves 8) and will vary slightly based on exact brands and substitutions.
| Nutrient | Amount per serving |
|---|---|
| Calories | 285 |
| Total Fat | 11g |
| Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 185mg |
| Total Carbohydrate | 44g |
| Dietary Fiber | 5g |
| Sugars | 20g |
| Protein | 3g |
| Vitamin A | 410% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
Serving Suggestions
- As a holiday side: This vegan sweet potato casserole is a showstopper on Thanksgiving or Christmas tables, paired beautifully with Vegetarian Southern Recipes That Everyone Will Love or classic vegan stuffing.
- With savory mains: Serve alongside vegan barbecue jackfruit, collard greens, or as a part of your Sunday soul food supper.
- For dessert: Top with a scoop of vegan vanilla ice cream or coconut whipped cream for a decadent treat.
- Leftover breakfast: Reheat a slice and enjoy with a drizzle of maple syrup and fresh fruit.
- Potluck favorite: Bring this casserole to any gathering—it travels well and pleases all palates.
- Pair with other vegan soul food: Try with Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat or Vegan Bread Machine Recipe for Soft, Delicious Loaves for a full Southern-inspired meal.
Conclusion
There’s just something magical about the sweet, earthy flavor of sweet potatoes wrapped in warm spices and a crunchy, buttery topping. This vegan soul food sweet potato casserole is more than just a recipe—it’s a celebration of tradition reimagined in a compassionate, plant-based way.
Whether you’re serving it for a special occasion or a weeknight treat, it’s sure to become a staple in your kitchen. The textures, aromas, and flavors will transport you straight to a Southern kitchen, no matter where you are.
Plus, with make-ahead options and easy customizations, it fits every lifestyle and dietary need.
If you loved this recipe, you might also enjoy exploring more plant-based comfort food. Check out my Vegetarian Southern Recipes That Everyone Will Love for more soulful sides, or discover sweet treats like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for your next dessert.
For bread to round out your meal, don’t miss the Vegan Bread Machine Recipe for Soft, Delicious Loaves. Here’s to delicious, compassionate eating—one sweet potato at a time!
📖 Recipe Card: Vegan Soul Food Sweet Potato Casserole
Description: This vegan sweet potato casserole is a comforting soul food classic with a creamy, spiced filling and a crunchy pecan topping. Perfect for holidays or any cozy meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 4 medium sweet potatoes (about 2 lbs), peeled and cubed
- 1/3 cup unsweetened coconut milk
- 1/4 cup maple syrup
- 2 tablespoons vegan butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 375°F (190°C).
- Boil sweet potatoes until tender, about 15 minutes. Drain.
- Mash sweet potatoes in a large bowl.
- Add coconut milk, maple syrup, melted vegan butter, cinnamon, nutmeg, vanilla, and salt. Mix until smooth.
- Spread mixture in a greased 8×8-inch baking dish.
- In a small bowl, mix pecans, brown sugar, and flour.
- Sprinkle pecan mixture over sweet potatoes.
- Bake for 25 minutes or until topping is golden.
- Let cool slightly before serving.
Nutrition: Calories: 240 | Protein: 2g | Fat: 8g | Carbs: 41g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Soul Food Sweet Potato Casserole”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This vegan sweet potato casserole is a comforting soul food classic with a creamy, spiced filling and a crunchy pecan topping. Perfect for holidays or any cozy meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT1H”, “recipeYield”: “6 servings”, “recipeIngredient”: [“4 medium sweet potatoes (about 2 lbs), peeled and cubed”, “1/3 cup unsweetened coconut milk”, “1/4 cup maple syrup”, “2 tablespoons vegan butter, melted”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground nutmeg”, “1/2 teaspoon vanilla extract”, “1/4 teaspoon salt”, “1/2 cup pecans, chopped”, “2 tablespoons brown sugar”, “1 tablespoon all-purpose flour”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Boil sweet potatoes until tender, about 15 minutes. Drain.”}, {“@type”: “HowToStep”, “text”: “Mash sweet potatoes in a large bowl.”}, {“@type”: “HowToStep”, “text”: “Add coconut milk, maple syrup, melted vegan butter, cinnamon, nutmeg, vanilla, and salt. Mix until smooth.”}, {“@type”: “HowToStep”, “text”: “Spread mixture in a greased 8×8-inch baking dish.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, mix pecans, brown sugar, and flour.”}, {“@type”: “HowToStep”, “text”: “Sprinkle pecan mixture over sweet potatoes.”}, {“@type”: “HowToStep”, “text”: “Bake for 25 minutes or until topping is golden.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “240”, “proteinContent”: “2g”, “fatContent”: “8g”, “carbohydrateContent”: “41g”}}
