Vegan Skillet Sweet Potato Casserole

This vegan mashed sweet potato casserole is a dairy-free version of the classic holiday side dish that everyone loves.

Vegan Skillet Sweet Potato Casserole

This Vegan Skillet Sweet Potato Casserole is a healthy dairy-free and naturally-sweetened side dish with pecans and fluffy mashed sweet potatoes. 

Vegan Skillet Sweet Potato Casserole

Thanksgiving is coming up, which means I'm menu planning. If you're on the same page, check out my Best Thanksgiving Menu Recipes + Ideas to get your creativity going! While I always have turkey on my table, I also like to include some totally vegan and gluten free options to make sure everyone has something to enjoy. This vegan sweet potato casserole is a must. It has a sweet and crumbly pecan topping and a fluffy texture. 

You can make the components for this casserole ahead of time too, so do yourself a favor and get some prep workout out of the way the day before Thanksgiving so you can spend more time with friends and family on Thursday. 

Vegan Skillet Sweet Potato Casserole

How to Make Vegan Skillet Sweet Potato Casserole

This skillet casserole is made with fluffy and creamy mashed sweet potatoes with a sweet and crunchy topping. Start by making the mashed sweet potatoes, then make the nutty pecan topping. Put everything together into one skillet, bake and enjoy a dairy-free and healthy side dish!

Vegan Skillet Sweet Potato Casserole

Casserole Ingredients

Here's what you need to assemble this vegan casserole for the holidays:

  • Mashed sweet potatoes. You can cook the sweet potatoes in the oven or on the stove, then mash them until they're totally smooth. See the notes section below for how to make oven-roasted mashed sweet potatoes. 
  • Canned coconut cream. You can also use canned full-fat coconut milk. 
  • Vegan butter. I like Earth Balance brand. 
  • Brown sugar. Use organic sugar to make sure it's vegan!
  • Maple syrup. Use pure syrup, not imitation or pancake syrup. 
  • Vanilla. Likewise, you'll want to use pure vanilla, not imitation. 
  • Marshmallows. Make sure they're vegan! That means no animal gelatin. 
  • Raisins. You can also use dried cranberries, cherries or golden raisins. 
  • Warming spices. I love cinnamon, nutmeg and allspice. 

Vegan Skillet Sweet Potato Casserole

Nutty Casserole Topping

After you make the creamy, smooth sweet potato filling, whip up the nutty and crunchy topping. Here's what you need:

  • Pecans. Use toasted nuts for the boldest flavor. 
  • Flour. Use organic flour to make sure it's vegan. 
  • Brown sugar. You can use dark or light brown sugar. 
  • Vegan butter
  • Cinnamon

Tip: pecans can burn easily, so keep a close eye on the casserole in the oven. Once you start to see color, they'll keep cooking, so don't be afraid to remove the pan from the oven early. 

Vegan Skillet Sweet Potato Casserole


If you have leftover sweet potatoes, store them in an airtight container in the fridge for up to four days. You can reheat the casserole on the stove or in the microwave until hot. 

Vegan Skillet Sweet Potato Casserole

More Sweet Potato Recipes

Vegan Skillet Sweet Potato Casserole


If you make this Vegan Skillet Sweet Potato Casserole recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Vegan Skillet Sweet Potato Casserole

Vegan Skillet Sweet Potato Casserole

5 from 1 vote
This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.
Author: Shanika
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 8 servings



  • 4 cups mashed sweet potatoes (See Notes)
  • ½ cup canned coconut cream (You can also use canned coconut milk)
  • ½ cup vegan butter
  • ¾ cup organic brown sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 cups vegan marshmallows
  • ½ cup raisins
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 teaspoon sea salt


  • 1 cup pecans, roughly chopped + toasted
  • ½ cup organic all-purpose flour
  • ½ cup organic brown sugar
  • ¼ cup vegan butter, partially melted  (See Notes!)
  • 1 teaspoon ground cinnamon
  • pinch of sea salt



  • Preheat the oven to 375 degrees Fahrenheit and grease a medium oven-safe cast iron skillet with vegan butter.
  • In a bowl, add all casserole ingredients, mixing everything together until combined.
  • Scoop the mixture into prepared skillet, evenly spreading everything out. For a little extra goodness-----tuck in a few additional marshmallows into the mashed sweet potatoes, pressing them gently all around.
  • Make the topping.


  • Add the flour, brown sugar, chopped pecans and cinnamon, into a medium bowl, combining them together using a pastry blender. NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.
  • Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
  • Now, evenly sprinkle the crumble topping atop the casserole or until fully covered and place it in the oven.
  • Bake the casserole for 30-40 minutes or until the top is golden brown and the marshmallows have melted in the centers. Remove from oven and serve.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days, for optimal freshness. 
  • SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 large ones) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
  • TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.


Calories: 649kcal | Carbohydrates: 93g | Protein: 6g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 3g | Sodium: 490mg | Potassium: 857mg | Fiber: 7g | Sugar: 60g | Vitamin A: 26917IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 2mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Skillet Sweet Potato Casserole.


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