This amazing vegan orange sweet potato casserole recipe combines mashed sweet potatoes, crunchy pecan topping, and an infusion of orange and spices. It's a healthy, oil-free twist on a Thanksgiving favorite, and with 8 simple ingredients and easy prep, it's sure to be a cook's favorite, too.
This is the best sweet potato casserole recipe I've ever made, and I can't believe how simple it is. In truth, I took a family tradition of mashing sweet potatoes with orange juice, ditched the too-sweet (for us) marshmallow topping, and skipped the melted butter for an uncompromisingly delicious side dish.
It deserves a spot on any holiday table, along with my famous vegan creamed onions and pomegranate Brussels sprouts.
Table of Contents
Why You'll Love This Recipe
- Orange juice adds a slightly sweet flavor and replaces vegan butter, coconut oil, or coconut milk.
- No need for expensive vegan marshmallows - this is a casserole for grown-ups and kids alike.
- Easy to make ahead and bake on the day.
- Made with plant-based ingredients, it’s naturally vegan, oil-free, and gluten-free.
Ingredients and Substitutions
Sweet Potatoes. Aim for 6 cups of peeled and cubed sweet potatoes, roughly 2-3 medium-sized sweet potatoes (or yams). If you end up with more, mash them and adjust the orange juice and/or spices if needed.
Orange Juice and Zest. If you use a large, fresh orange (or 2 medium-sized), you can take advantage of the fresh juice and zest.
Almond Flour. Almond flour adds flavor and texture to the crispy topping. Ground almonds are the best substitute.
Coconut Sugar. Coconut sugar is minimally processed and almost always vegan. Check the label to be sure.
Pecans. Chopped pecans add texture and complementary flavor to sweet potatoes. The best substitutes are chopped walnuts or pistachios.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
Simmer cubed sweet potatoes in water until tender, then drain them. Mash the potatoes with cinnamon, nutmeg, salt, and orange juice.
Spread the potatoes on the bottom of a baking dish.
To make the topping, combine the almond flour, coconut sugar, pecans, orange zest, and 2 tablespoons of orange juice. Spread it over the sweet potatoes.
Bake sweet potato casserole for 35 minutes until the topping browns and the sweet potatoes are hot.
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Pro Tips
- Cook the sweet potatoes until they are very soft. When a cube is pierced with a fork, it should slide right off.
- I mashed the potatoes with a potato masher. If you like a super-creamy souffle-style mashed potatoes, add more air to the mashed potatoes with a hand mixer or immersion blender.
- Age, size, cooking time, and what I call 'unknown factors' impact the softness and moisture content of cooked sweet potatoes. For this reason, I recommend starting with ¼ cup of orange juice and adding more as needed.
- For the topping, stick to 2 tablespoons of orange juice. Once you start mixing it with the sugar and almond flour, you'll have a crumble topping in minutes.
How to Make This Recipe Ahead
- Mash the sweet potatoes; if you have room in the fridge, spread them in the baking dish and cover it. Otherwise, add it to an airtight container. They'll keep fresh for 2 days.
- Mix the dry topping ingredients (almond flour, coconut sugar, and pecans). Mix the orange zest and juice right before baking, then spread the topping and bake until warm.
- If you bake the casserole from cold, I recommend covering the baking dish with foil for the first 20 minutes so the topping doesn't get too brown.
Serving Suggestions
Sweet potato casserole is perfect for Thanksgiving and other winter holiday dinners alongside stuffed seitan roast. But don't save this easy recipe for a special occasion - serve it with baked chickpea patties, air-fried tofu chicken, or your favorite vegan meatloaf and prepare for rave reviews.
Frequently Asked Questions
Baking is a great way to prepare sweet potatoes. For mash, bake with the skins on until they are very soft. Then scoop out the insides and mash with orange juice and spices.
The best way to reheat sweet potato casserole is in the oven. Transfer the casserole to a baking dish and cover it with foil. Reheat at 400 F (200 C) for 20 minutes, then remove the foil and continue baking for 10-15 minutes until it is piping hot. You can also reheat it in the microwave individually or with other leftovers.
Adding too much liquid when mashing the sweet potatoes or not letting them properly drain and dry after boiling or steaming can contribute to a runny sweet potato casserole. When mashing the potatoes, add orange juice a little at a time.
Store leftover casserole in an airtight container or baking dish with a lid or covered in foil or plastic wrap. I recommend reheating it within 2-3 days so the topping remains crunchy and the sweet potatoes don't settle, collecting added moisture.
I don't recommend freezing sweet potato casserole because there will be added moisture, making the casserole runny and the topping mushy after thawing and reheating.
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👩🏻🍳 Recipe
Vegan Orange Sweet Potato Casserole (Oil-Free Recipe)
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Ingredients
- 6 cups sweet potatoes - diced (2-3 sweet potatoes)
- 1 large orange - ½ cup + 2 tablespoons juice and 2 tablespoons zest
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅔ cup almond flour
- ½ cup coconut sugar
- ½ cup pecans - chopped
Instructions
- Peel and dice the sweet potatoes. Add them to a large pot and cover with water. Bring the potatoes to a medium boil. Cover and cook the sweet potatoes until they are very soft and, when pierced with a fork, easily slide off (about 20 minutes).
- Preheat the oven to 350 F (180 C).
- Drain the potatoes and transfer them to a large bowl. Add the orange juice, cinnamon, nutmeg, salt, and ¼ cup of orange juice. Use a potato masher to mash the potatoes, adding more orange juice until smooth.
- Transfer the potatoes to a 9x13-inch casserole dish and spread them evenly.
- Combine the almond flour, coconut sugar, pecans, and 2 tablespoons of orange zest in a small bowl. Add 2 tablespoons of orange juice and mix well. Spread the topping evenly over the sweet potatoes.
- Add the sweet potatoes to the oven and bake for 35 minutes until the topping is brown and the sweet potatoes are hot. If the topping gets too brown, cover it with foil for a few minutes.
Notes
- Store leftover casserole in an airtight container or covered baking dish. Reheat within 2-3 days so the topping remains crispy and the sweet potatoes don't collect added moisture, making them watery. I don't recommend freezing it.
- To prepare this recipe ahead, make the sweet potato mash and store it in the refrigerator overnight. Mix the almond flour and pecans in an airtight container and keep it on the counter. Add the orange zest and juice right before topping the casserole.
Nutrition
Nutritional information is an estimation only.
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Michelle Duran
Made this for thanksgiving and it was great! Delicious with the meal because it was light and not overly sweet. I might add more nuts next time. Easy and yummy—actually one of my kids made it! We’ll have it again!
Denise Perrault
I'm thrilled that you and your family enjoyed it! I'm looking forward to taking it to our holiday meal - so yum!