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Vegan Skillet Sweet Potato Casserole

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.
Course Side Dish
Keyword baked, cinnamon, classic, dairy-free, dessert, easy, fall recipe, food, gluten-free, healthy, holiday, holidays, homemade, indulge, maple, marshmallow, pecans, raisins, recipe, southern, spices, sweet, sweet potatoes, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Shanika | Orchids + Sweet Tea



  • 4 cups mashed sweet potatoes (See Notes)
  • 1/2 cup canned coconut cream (You can also use canned coconut milk)
  • 1/2 cup vegan butter
  • 3/4 cup organic brown sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1-2 cups vegan marshmallows
  • 1/2 cup raisins
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp sea salt


  • 1 cup pecans, roughly chopped + toasted
  • 1/2 cup organic all-purpose flour
  • 1/2 cup organic brown sugar
  • 1/4 cup vegan butter, partially melted  (See Notes!)
  • 1 tsp 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!


  • 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.