Sweet Potato Casserole

Sharing is caring!

In previous Thanksgiving’s I would make a Sweet Potato Casserole, packed with butter, brown sugar, and topped with lots of marshmallow’s. This year I wanted to make my traditional, Southern Sweet Potato Casserole plant-strong and relatively guilt-free.

Sweet Potatoes Casserole that is vegan and gluten-free.
I hear there are vegan marshmallow’s somewhere out there but I decided to make a pecan glaze instead. I was inspired by Fat-Free Vegan’s Susan Voisin and her Sweet Potato Casserole with Pecan Topping. Her recipe looks beautiful but I didn’t want to add the sugar and margarine so my recipe differs dramatically. I prefer the Sweet Potatoes without the glaze myself but everyone seemed to like it when I served this to a dozen guest last week.

Sweet Potato Casserole with Pecan Glaze

Ingredients for Casserole

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon

Ingredients for Glaze

  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar


  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.


This casserole is perfect for Thanksgiving Dinner but is also delicious any other time of the year. It is really easy, can be made ahead of time and re-heats extremely well. Whether you make the glaze or not I think your guest will be impressed. My 1 and 3 year old’s took care of the leftovers in no time at all.

Sharing is caring!


  1. Ooh, I like!!

  2. That looks so good! I’ve never tried sweet potato with pecans, but I can imagine they’d go so well together 🙂 xx

  3. Mmm… very nice dish indeed!

  4. Oh that looks tasty Holly! So much better than a marshmallow topping! Ew!

  5. That looks great Holly! I never actually likes the marshmallow topping…seems like overkill since sweet potatoes are so naturally sweet.

  6. Looks great Holly!! I like the idea of ditching the marshmallows. vegan or not, they can make ya look like a “marshmallow” if you eat too many 😉 i like the idea of a glaze! 🙂

  7. Bunny Wilson says:

    Why do you use rice milk? Is it because of allergies? I usually purchase almond milk but wondered about the rice milk.

  8. I am going to make this without the glaze. Do I need to cook it for 20 or 40 minutes?

What do YOU think?