Crockpot Southern Vegan Sweet Potato Casserole
If you’re looking for an easy holiday side dish that practically cooks itself, this Crockpot Southern Vegan Sweet Potato Casserole is the perfect recipe. It’s creamy, warmly spiced, naturally sweet, and topped with a crunchy pecan crumble that makes it taste just like the classic Southern version and completely plant-based.
Using a slow cooker frees up oven space and makes this dish perfect for Thanksgiving, Christmas, Easter, or Sunday dinner. Just mix everything together, let the crockpot do the work, and finish it with a simple pecan topping.
This comforting Southern favorite is always one of the first dishes to disappear at the table.
Why You’ll Love This Recipe
- 100% vegan and dairy-free
- Made with simple pantry ingredients
- Perfect for holidays and potlucks
- Frees up oven space
- Sweet, creamy, and topped with crunchy pecans
- Classic Southern flavor without eggs or butter
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1 can unsweet coconut milk
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking powder
Pecan Topping
- 2 cups chopped pecans
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons vegan plant based butter, melted
How to Make Crockpot Sweet Potato Casserole
1. Slow Cook the Sweet Potatoes
Place the peeled and cubed sweet potatoes into your slow cooker. Add all of the other ingredients for the filling (except the last one, add the baking powder later when you mash the sweet potatoes) and mix together.
Cover and cook on High for 3 to 4 hours until the sweet potatoes are fork tender.
2. Mash the Filling
Once the sweet potatoes are tender, mash them directly in the crockpot with a potato masher. Then stir in a teaspoon of baking powder to create extra fluffiness.
3. Make the Pecan Topping
In a small bowl combine:
- chopped pecans
- brown sugar
- cinnamon
- nutmeg
- salt
- melted vegan butter
Mix until crumbly.
4. Add the Pecan Topping
Spread the pecan mixture evenly over the mashed sweet potatoes.
5. Finish Cooking
Cover and cook on high for another hour until the topping is warm and slightly crisp.
Serve warm.
Tips for the Best Sweet Potato Casserole
Use fresh sweet potatoes.
Fresh sweet potatoes create a smoother, creamier texture than canned.
Mash well.
For the creamiest casserole, mash thoroughly with a potato masher or use a hand mixer. After you thoroughly mash the sweet potatoes stir in a teaspoon of baking powder. Make sure it’s completely mixed in. The baking powder add the the fluffy texture of the crockpot casserole.
Adjust sweetness.
Southern sweet potato casseroles can be very sweet. Reduce the amount of brown sugar slightly if you prefer a more savory balance.
Make Ahead Instructions
This casserole is great for holidays because it can be prepared in advance.
Option 1:
Cook and mash the sweet potatoes the day before. Store in the refrigerator.
Option 2:
Add the topping just before reheating in the crockpot for about 45 minutes to an hour.
Storage
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze the casserole without the topping for up to 2 months.
Reheat:
Warm in the microwave or oven until heated through.
Variations
Marshmallow Sweet Potato Casserole
Add a layer of vegan marshmallows on top for the classic holiday version.
Oat Crumble Topping
Replace the nuts with oats for a hearty nut-free topping.
Pecan Maple Version
Add an extra tablespoon of maple syrup to the topping for richer flavor.
What to Serve With Vegan Sweet Potato Casserole
This dish pairs perfectly with classic Southern vegetarian meals like:
- The Ultimate Southern Side Dish Collection: 20+ more vegetarian recipes to round out your menu.
- Savory Southern Vegan Cornbread
- Broccoli Quinoa Casserole
- Creamy mashed potatoes
- Mac and Cheese
- Roasted Brussels sprouts
- Homemade Cranberry Sauce with Ginger Ale
It’s especially popular on Thanksgiving and Christmas dinner tables.
Check out these other great Vegan Slow Cooker Recipes:
Frequently Asked Questions
Can I make this without pecans?
Yes! Simply leave them out or replace them with oats for a nut-free topping.
Can I cook the sweet potatoes faster?
Yes. Boil or roast them first, then transfer to the crockpot to mix the casserole.
Is sweet potato casserole supposed to be sweet?
Yes — Southern versions are usually sweet and almost dessert-like.
Ready to Serve?
This Crockpot Southern Vegan Sweet Potato Casserole is the perfect combination of creamy sweet potatoes, warm spices, and crunchy pecan topping. It’s easy to prepare, incredibly comforting, and ideal for holiday gatherings or Sunday dinners.
Best of all, the slow cooker does most of the work.
Crockpot Vegan Sweet Potato Casserole
Ingredients
For Sweet Potato Filling
- 4 Large Sweet Potatoes (about 3 pounds) peeled and cubed
- 1 can Unsweet Coconut Milk
- 1/2 cup Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
- 1 tsp Baking Powder
For Pecan Topping
- 2 cups Pecans chopped
- 1/4 cup Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 2 TB Vegan Plant Based Butter melted
Instructions
-
Place the peeled and cubed sweet potatoes into your slow cooker. Add all of the other ingredients for the filling (except the last one, add the baking powder later when you mash the sweet potatoes) and mix together.
-
Cover and cook on High for 3 to 4 hours until the sweet potatoes are fork tender.
-
Once the sweet potatoes are tender, mash them directly in the crockpot with a potato masher. Then stir in a teaspoon of baking powder to create extra fluffiness.
-
In a small bowl combine the ingredients for the Pecan Topping. Mix until crumbly.
-
Spread the pecan mixture evenly over the mashed sweet potatoes.
-
Cover and cook on high for another hour until the topping is warm and slightly crisp.
Serve warm.
