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With warming spices, rich maple, and an irresistible streusel topping, this is the Sweet Potato Casserole to beat all others! It's dairy-free, egg-free, gluten-free, and refined-sugar-free, yet manages to taste even better than the Thanksgiving classic most of us grew up with.
I grew up loving a sweet potato casserole loaded with sugar, butter, and, well… more sugar. But as our family grew and food allergies joined the party, that classic needed a makeover. So I set out to recreate my family's favorite and let's just say, this vegan sweet potato casserole recipe didn't just make-do, it beat the original!
Kristen's Keys for the Best Sweet Potato Casserole
In order to make a Sweet Potato Casserole that is both vegan and gluten-free while still being the favorite Thanksgiving side dish on the table, pay attention to a few key pointers.
- Use orange-fleshed sweet potatoes (like Jewel or Beauregard) for the creamiest texture and vibrant color.
- Apple juice concentrate is my secret ingredient. It sweetens the base of the casserole without refined sugar and enhances the natural flavor of the potatoes. It's a small detail with big impact.
- A food processor makes quick work. Use it to prepare the filling and the crumble in minutes.
- Oats plus nuts create the best crumble. Gluten-free or not, a combination of rolled oats, plus pecans or walnuts creates a crispy crumble that adds just the right texture to the creamy sweet potato base.
- I prefer coconut oil over vegan butter. While either will work, coconut oil adds nutty undertones to the streusel that pair well with the nuts and sweet potatoes.
- Freshly grated nutmeg really does make a difference. A quick swipe on a Microplane adds warmth that pre-ground nutmeg just can't match.
5-Star Reader Review
This is far and away the best sweet potato casserole I've ever had! It is just sweet enough without being cloying. And you are right about the apple juice concentrate being essential; the flavor compliments the sweet potatoes perfectly. And no one would be able to tell that this is gluten free and vegan unless I told them. This may become my new go-to potluck recipe :). -Laura ⭐⭐⭐⭐⭐
How to Make Vegan Sweet Potato Casserole
This step-by-step section is provided to help you feel confident in the results. Whether you are a seasoned chef or tasked to make a Thanksgiving side dish for the very first time.
Step One: Prepare Sweet Potatoes
Scrub and dry the sweet potatoes, prick them with a fork, and bake at 400°F on a lined sheet pan until they're tender all the way through (about 45-60 minutes, depending on size).
👉🏻Have an Instant Pot? Follow my instructions for cooking Instant Pot Sweet Potatoes.
Step Two: Prepare Base
Once the sweet potatoes are cool enough to handle, remove the peels and place the flesh to a food processor. Add the defrosted apple juice concentrate, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt and process until silky smooth. Spread this mixture out into a baking dish greased with coconut oil.
Step Three: Prepare Streusel
Add oats, nuts, cinnamon, and a drizzle of maple syrup. Pulse until a crumbly texture forms then sprinkle evenly over the creamy sweet potato base.
👉🏻Cut Back on Washing Dishes! No need to deep clean the food processor between making the base and streusel, just quickly wipe it out with a paper towel.
Step Four: Bake
Bake uncovered at 350°F for 40-45 minutes, or until the top is golden and the casserole is warmed through.
👉🏻Keep a Close Eye on Streusel. After 30 minutes, check on the streusel, if you notice it browning too quickly, tent with foil and continue to bake.
Make-Ahead Instructions
When it comes to the holidays (especially Thanksgiving dinner) the more dishes you can prep in advance the better and this casserole is a great make-ahead holiday recipe. Given your timeline, use the following suggestions to get a jump start on dinner.
- Up to 2 Days in Advance: Prepare the base and the crumble of the sweet potato casserole as directed, but don't assemble. Store each in separate airtight containers in the refrigerator for up to 48 hours. When ready to bake, assemble the casserole in a greased baking dish and let it on the counter as the oven preheats. Bake at 350°F for 55-60 minutes, or until warmed through and golden.
- Up to 1 Month in Advance: Prepare the base and spread into a freezer-safe/oven-safe baking dish (like a disposable foil pan). Cover tightly with 2-3 layers of foil. Prepare the crumble and store in a freezer-safe storage bag. Store both the base and crumble in the freezer for up to 1 month. Thaw overnight in the fridge. Once defrosted, sprinkle the crumble over the sweet potato casserole and bake at 350°F for 55-60 minutes, or until warmed through and golden.
Recipe Notes & Modifications
- Leftovers? Store leftovers in an airtight container for up to 4 days. Reheat as desired or get creative with your leftovers. Use the casserole (crumble and all) to replace sweet potato puree in sweet potato oatmeal, sweet potato pancakes, or sweet potato waffles. The crumble adds a nice texture.
- Nut-Free Optional: Swap the nuts for an equal amount of rolled oats.
- No Apple Juice Concentrate? If you can't find apple juice concentrate in the frozen section of your grocery store, use ¼ cup of 100% apple juice or apple cider and increase the maple syrup from ¼ cup to ½ cup.
- Not Vegan? Feel free to use regular butter in the streusel instead of coconut oil.
- Add Marshmallows: If your family loves marshmallows, you can swap the crumble for mini marshmallows-or sprinkle them over the crumble for a hybrid. (Most marshmallows are gluten and dairy-free, but not always vegan.)
More Vegan Thanksgiving Recipes
Need more Thanksgiving recipes that are both dairy-free and egg-free? Check out a few favorites below!
Vegan Sweet Potato Casserole
Video
Ingredients
- 3 pounds sweet potatoes, see recipe note
- ⅓ cup apple juice concentrate, thawed
- ¼ cup maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon grated nutmeg, whole bulb grated with a Microplane
- 1 tablespoon vanilla extract
- dash of salt
For Topping
- ½ cup rolled oats, old-fashioned or quick-cook
- 1 cup walnuts, or pecans
- ¼ cup solid coconut oil, or vegan butter
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg, whole bulb grated with a Microplane
Instructions
- Preheat oven to 400℉ (200℃). Lightly grease a 2-quart baking dish with coconut oil or vegan butter and set aside. Wash, dry, and prick the sweet potatoes several times with a fork and place them on rimmed sheet pan.
- Roast the sweet potatoes for 45-60 minutes, or until the flesh is completely soft (a fork EASILY goes through). Remove the sweet potatoes from the oven and reduce the heat to 350℉ (175℃).
- Let the sweet potatoes cool just enough to handle, then remove and discard their skin and place the flesh of the sweet potatoes inside a food processor fitted with an s-blade.
- To the sweet potatoes in the food processor, add ⅓ cup apple juice concentrate, ¼ cup maple syrup, 2 teaspoons ground cinnamon, ½ teaspoon grated nutmeg, 1 tablespoon vanilla extract, and dash of salt and process until smooth and creamy. Then spread this mixture into the greased baking dish.
- Wipe out the food processor and s-blade and return to the base. Add ½ cup rolled oats, 1 cup walnuts, ¼ cup solid coconut oil, ¼ cup maple syrup, 1 teaspoon ground cinnamon, and ¼ teaspoon grated nutmeg. Pulse a few times until the mixture is just combined and crumbly. Don't overprocess, you want the topping to have a bit of texture.
- Sprinkle the crumble evenly over the sweet potato mixture.
- Bake for 45 minutes or until the topping is golden brown and the casserole is warmed through. Check on casserole after 30 minutes, if you notice the streusel browning too quickly, tent with foil and continue to bake.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2017 and updated in 2025.
Can canned sweet potatoes be substituted in this recipe?
Absolutely! Use a 40-ounce can of candied yams, drain the liquid, and puree the sweet potatoes with the maple syrup and spices. I would omit the apple juice concentrate, as candied yams are pretty sweet. For canned sweet potato puree you would need two 15-ounce cans and proceed with the recipe as directed.