This vegan Sweet Potato Casserole is perfect for the holidays! It has delicious autumnal flavors and just the right amount of sweetness. With just sweet potatoes, syrup, sugar, coconut milk, cinnamon, pecans, and almond flour, i's also quite easy to make! Everyone will love this vegan Sweet Potato Casserole~

Sweet Potato Casserole with Maple Pecan Topping [Vegan, Gluten-Free]

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Cooking Time



For the Casserole:

  • 2 Large Sweet Potatoes
  • 2 tablespoons Raw Cane Sugar
  • 3 tablespoons Pure Maple Syrup
  • 1/4-1/2 Cup Full Fat Coconut Milk
  • 2 teaspoons Cinnamon
  • Salt to Taste

For the Pecan Topping;

  • 3 tablespoons Pure Maple Syrup
  • 1 Cup Raw Chopped Pecans
  • 4-6 tablespoons Almond Flour


  1. Start by preheating your oven to 350°F and lightly grease a casserole dish.
  2. Next set a pot of water to boil over the stove. Now peel and cube your sweet potatoes and add them to the pot.
  3. Once you can easily poke through the potato with a fork they are done and you can strain them.
  4. In a bowl add the potatoes, raw cane sugar, pure maple syrup, cinnamon, salt, and add the coconut a little bit at a time and you can add more if needed later.
  5. Now use either a immersion blender or potato masher to mash up everything together.
  6. Now you can add more milk if it needs to be more creamy. Once it is completely smooth transfer it into the casserole dish.
  7. In a small bowl add the pecans, pure maple syrup, and almond flour. Mix everything together until all the pecans are coated. Then put them on top of the sweet potato and spread them out evenly.
  8. Bake the casserole for about 30 minutes. Keep an eye on it to make sure the nuts don’t burn. If they start to get too brown you can cover it with foil or a reusable silicone baking sheet.
  9. Once it’s done allow to cool for about 10 minutes then serve and enjoy!


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