This is not your traditional sweet potato casserole. This one is topped with a vegan rosemary pecan parmesan. The topping is bursting with flavor from garlic, rosemary, toasted pecans, and nutritional yeast. It makes a great sugar-free vegan Christmas dinner side dish.

Sweet Potato Casserole With Rosemary Pecan Parmesan [Vegan, Grain-Free]





Cooking Time




For the Sweet Potato Mash:

  • 3 large sweet potatoes (about 8 cups), peeled and chopped into 1-inch chunks
  • 1/4 cup soft vegan butter
  • 1/4 cup non-dairy milk of choice
  • 1/4 teaspoon fine grain sea salt

For the Pecan Parmesan:

  • 1 cup pecan halves, roughly chopped
  • 1 large garlic clove, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine grain sea salt


  1. Preheat oven to 375°F. Lightly grease a 9x9-inch dish with soft vegan butter.
  2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-high. Cook until fork-tender, approximately 15 minutes.
  3. Drain and transfer back to the pot.
  4. Add the butter or margarine, the milk, and salt to the sweet potatoes. Mash until smooth. Transfer to the prepared dish.
  5. Prepare the pecan parmesan: In a small bowl, stir together your chopped pecans, garlic, rosemary, salt, oil and nutritional yeast.
  6. Spread evenly on top of the sweet potatoes. Bake uncovered for 15 minutes or until the dish is heated throughout. Serve immediately or keep wrapped in the refrigerator for up to 4-5 days.

Nutritional Information

Per Serving: Calories: 521 | Carbs: 48 g | Fat: 35 g | Protein: 7 g | Sodium: 421 mg | Sugar: 15 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.