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Vegan Sweet Potato Casserole



  • 5 pounds sweet potatoes
  • 3 tablespoons vegan butter
  • ¼ cup maple syrup, more if desired
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt


  • 1 cup rolled oats
  • 1 1/3 cups pecans
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 4 tablespoons vegan butter, melted
  • 3 tablespoons pure maple syrup


Preheat oven to 375°F

  1. Peel and chop the sweet potatoes into medium chunks. Place them into a large pot and fill with enough water to cover the potatoes.
  2. Boil on the stove until sweet potatoes are tender, about 15-20 minutes.
  3. Once potatoes are done, drain and place in a large glass bowl with 3 tablespoons of vegan butter. Mash with a potato masher until smooth. Then add maple syrup, vanilla, cinnamon, nutmeg and salt. Combine until thick and creamy.
  4. Spread the mashed sweet potato mixture into a casserole dish and smooth out. Add all crumble ingredients except butter and syrup to a food processor and pulse a few times until combined.
  5. Transfer the crumble mixture to a small bowl. Add the butter and syrup and stir to combine.
  6. Top the sweet potatoes with the crumble and bake for 30-35 minutes or until top is golden brown.

Hudson Valley Restaurant Week is back this April 8-21!