Amazing 1-Pan Vegan Skillet Sweet Potato Casserole

Oh my gosh, are you tired of those huge, fussy holiday casseroles that require three separate bowls just for the topping? Me too! I used to dread making the traditional version because of all the dishes—and, let’s be honest, all that butter and cream. But I finally cracked the code, and I’m so excited to share it with you. This Vegan Skillet Sweet Potato Casserole is an absolute game-changer. Seriously, everything happens right in one oven-safe skillet! It’s dairy-free, incredibly flavorful, and honestly tastes way better than the heavy stuff we used to make. Trust me, this one-pan wonder is about to become your staple for Thanksgiving and every chilly night after that.

Why This Vegan Skillet Sweet Potato Casserole is Your New Favorite Side

Listen, when I tell you this dish simplifies holiday cooking, I mean it! This recipe is all about maximizing flavor while minimizing the mess. It’s fast, it’s bright, and it tastes like comfort without any of the dairy drama you usually associate with casseroles.

• One huge reason I love this is that we get to use the skillet for everything! I hope you check out some other easy sweet potato ideas sometime soon.

One-Pan Wonder: Minimal Cleanup

That’s right—the skillet goes straight from the oven to the table! We aren’t pulling out baking dishes, mixing bowls, and separate casserole pans. Everything cooks, mashes, and bakes right in that 10-inch cast iron beauty. Cleanup takes maybe two minutes!

Quick Prep Time for Your Vegan Skillet Sweet Potato Casserole

You need almost no time for this one. The prep is just 15 minutes tops, and the whole process takes about 50 minutes total. That means more time spent relaxing and less time hovering over the stove waiting for things to cook. It’s just so efficient.

Perfectly Creamy and Crunchy Texture

That contrast, oh my goodness! You get the incredibly velvety, naturally sweet potato base that’s been softened just right, and then you get that fantastic, shatteringly crisp layer of brown sugar and pecans on top. It keeps things interesting in every single bite.

Essential Ingredients for Your Vegan Skillet Sweet Potato Casserole

The beauty of keeping this recipe simple means we don’t have a laundry list of obscure items that you need to track down. Everything here is easy to find, and they all play such an important role in making sure this casserole is sweet without needing any dairy or butter.

When you’re shopping, just make sure your sweet potatoes are nice and firm. The textures are everything here, so getting the base elements right is crucial for success!

For the Sweet Potato Base

This is the heart of our casserole, and it needs robust flavor. You’ll need:

• 2 large sweet potatoes, peeled and cubed (don’t skip the peeling step!)
• 1 tablespoon coconut oil (This is great for that initial bake.)
• 1/4 cup maple syrup (Use the real stuff; it really makes a difference here.)
• 1/4 cup plant-based milk (I usually grab unsweetened almond or oat milk.)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the Pecan Topping

We’re skipping the marshmallows this year, and I promise you won’t miss them! This crunchy layer is what makes the skillet version sing:

• 1/2 cup chopped pecans
• 2 tablespoons brown sugar

Step-by-Step Guide to Making Vegan Skillet Sweet Potato Casserole

Okay, this is where the magic happens, and because we aren’t overcomplicating things, it goes fast! You won’t need to pull out the stand mixer or worry about greasing multiple pans. Just grab that trusty oven-safe skillet—cast iron is my best friend here—and let’s get started. These steps are exactly what I follow every single time to make sure the potatoes are tender before we even think about adding the sweetening stuff.

Prepping and Initial Bake

First things first, let’s get the oven warmed up to 375 degrees Fahrenheit. Make sure your sweet potatoes are peeled and cut into cubes that are roughly the same size so they cook evenly. Toss those cubes right into your 10-inch skillet with the tablespoon of coconut oil. Give it a good shake to coat everything well!

Slide that skillet into the preheated oven and let those potatoes roast for about 20 minutes. They need to be able to get fork-tender during this initial bake. If they feel hard when you poke them with a fork, give them five more minutes.

Creating the Creamy Filling

Once the potatoes are soft, carefully pull the hot skillet out of the oven. Now, we stay right in the skillet! Use a potato masher or even a sturdy fork to mash the sweet potatoes right there in the pan. You don’t have to get it perfectly smooth; I like mine a little rustic!

Once mashed, quickly stir in the maple syrup, the plant-based milk, vanilla extract, cinnamon, nutmeg, and that little pinch of salt. Mix it gently until everything is combined and looks like a beautiful, spiced orange pudding. If you are looking for more general sweet potato casserole inspiration, check out this link!

Assembling and Final Bake of Vegan Skillet Sweet Potato Casserole

While the potatoes are getting mashed, mix your topping ingredients—the chopped pecans and brown sugar—in a tiny separate bowl. Don’t mix them in the main skillet yet! Sprinkle that crunchy pecan mixture over the top of the sweet potato base evenly. Make sure you get a nice thick layer.

Put the skillet back into the oven. This final bake only takes about 10 to 15 minutes more. You are just waiting for that pecan topping to look golden brown and smell amazing. When it comes out, let it cool down for five minutes before you dig in. It’s worth the wait so nobody burns their mouth!

Expert Tips for the Best Vegan Skillet Sweet Potato Casserole

Look, even a super simple recipe can go sideways if you’re not careful about your tools or your expectations. Since we’re baking directly in the skillet, we have a couple of little tricks up our sleeve that guarantee a perfect result every single time. These tips are what separate a decent casserole from the one everyone asks you to bring back next year!

Choosing the Right Skillet

The note mentioned using any oven-safe skillet, but if you have a cast iron skillet, use that one! Cast iron holds heat so beautifully and evenly, which means you get that gorgeous, consistent crispness on the bottom of the sweet potatoes while they cook. If you use a thinner aluminum pan, just keep a closer eye on the bottom layer so it doesn’t scorch before the top browns.

Adjusting Sweet Potato Tenderness

I usually prefer my sweet potatoes baked until they are totally soft on their own, but if you’re in a real hurry or if your potatoes are extra large and dense, try this trick: boil the cubed potatoes for about 5 to 7 minutes *before* you toss them in the oil and put them in the skillet for that first 20-minute bake. This pre-softening step ensures they mash up into submission beautifully for the creamy base. Don’t boil them too long, though—we still need that oven time to build flavor!

Don’t Skip the Mash-and-Stir Phase

This is my secret move! Once the first bake is done, when you mash the potatoes and stir in the wet ingredients, don’t over-mix it into a perfect puree. If you look over at my notes, I suggest giving them a little mash, right? Leaving some texture in there prevents the whole thing from turning into something too much like baby food. That little bit of chunkiness mixes perfectly with the crunch of the topping later on. For more ideas on using sweet potatoes in general, you should take a look!

Variations on Your Vegan Skillet Sweet Potato Casserole

I love sticking close to tradition, but sometimes you need to mix things up, especially if allergies pop up or you just feel like a little culinary adventure! Since this recipe is so foundational and simple, it’s ridiculously easy to customize. You can totally tweak the spices or even swap out that pecan layer if you need to.

Don’t be afraid to experiment a little! If you love experimenting with sweet things, you might find some fun inspiration over in the snacks and treats section of the site, too.

Nut-Free Topping Swaps

If you’re serving someone with a nut allergy, we totally need to adjust that topping, but we absolutely can’t lose the crunch factor. Instead of pecans, try using sunflower seeds! They toast up beautifully with the brown sugar and give you a fantastic, savory crunch. Another great alternative is using rolled oats mixed thoroughly with the brown sugar and a tiny bit of coconut oil before sprinkling on top. It creates almost a crumble texture, which is amazing.

Spice Profile Changes

The cinnamon and nutmeg are classic, comforting flavors—you know that. But if you want to give it a little warming kick that feels extra special, try adding just a tiny pinch of ground ginger to your spice mix. It brightens up the natural sweetness of the potatoes instantly. Or—and this is my favorite for a truly sophisticated flavor—add about 1/8 teaspoon of cardamom. It pairs shockingly well with sweet potatoes and maple syrup but use it sparingly; it’s strong stuff!

Serving and Storing Your Vegan Skillet Sweet Potato Casserole

Since this dish comes together so fast in one skillet, it’s awfully tempting to just grab a fork and dig in the second it comes out of the oven, right? Hold up just a tiny bit! You want to let it settle almost as much as you want to dive in. And don’t worry about leftovers; this simple casserole keeps really well, which is perfect for those busy weeks after a big holiday meal.

Best Serving Temperature

Remember how I mentioned letting it rest for five minutes after that final bake? That’s essential for serving, and here’s why. When it first comes out, the maple syrup and melted sugars in the topping are lava-hot, and you really won’t appreciate the textures until it cools just a touch. Letting it sit lets the base firm up ever so slightly, making it easier to scoop out neat portions without it turning into soup on your plate. But honestly, you never want to let it get cold; it’s best served warm!

Reheating Leftovers

If you have any left—which, let’s be honest, is a minor miracle—storing it is super easy. Just cover that skillet (if it has a lid) or transfer the leftovers to an airtight container. It holds up beautifully in the fridge for about three or four days. When you’re ready for round two, you have a couple of good options.

I prefer reheating individual servings in the microwave for about 45 seconds. That brings back the creamy texture nicely. If you want to crisp up that pecan topping again without drying out the potatoes, put a scoop on a little side oven-safe plate and pop it under the broiler for just a minute or two. Keep an eye on it, though, because those pecans will burn fast once they start heating up. For more recipes that make great leftovers, definitely take a peek at the sides and sauces section!

Frequently Asked Questions About Vegan Skillet Sweet Potato Casserole

I get so many questions whenever I post this recipe online because people can’t believe how easy it is to get such a perfect, classic flavor profile without any dairy! Here are the top three things folks always ask me about making this specific sweet potato casserole.

Can I make this sweet potato casserole ahead of time?

You totally can! That’s the wonderful thing about using a skillet is that it’s sturdy enough for make-ahead meals. I recommend doing Steps 1 through 5—baking the potatoes, mashing them, and mixing in all your maple syrup and spices—a day ahead. Just press parchment paper right on top of the mixture so it doesn’t dry out and stick to the air. Keep it covered in the fridge. When you’re ready to serve, just skip the initial bake, stir everything together (it might be cold, so warm it slightly on the stovetop if you want), add the pecan topping, and bake until you hit that perfect golden brown finish!

What plant-based milk works best in this recipe?

This is a great question, especially because certain non-dairy milks can have a really strong flavor, and we don’t want anything overshadowing that glorious cinnamon and nutmeg! I firmly stick to neutral options. Unsweetened almond milk is my go-to because it’s thin and doesn’t add a lot of extra sweetness or flavor. Oat milk also works beautifully as it can give it a slight creaminess boost without being heavy. Just steer clear of strong coconut milk unless you intentionally want that flavor, because it can sometimes taste a little… tropical?

Can I substitute the pecans in the topping?

Absolutely! We talked about this in the variations section, but it bears repeating because the topping is the best part! If you need to skip the pecans, sunflower seeds are an amazing swap—they toast up just as nicely when mixed with that brown sugar. If you want a less crunchy texture overall, you can use toasted rolled oats mixed with the sugar for a quick, slightly crumbly effect. The key isn’t necessarily the pecan, it’s the sugar and the baking time you give it to form that crust!

Nutritional Estimates for Vegan Skillet Sweet Potato Casserole

Now, I know some of you are tracking things, and while baking is an art, not a science, I always try to give you guys a ballpark idea of what you’re digging into! Remember, because we are using real maple syrup and coconut oil instead of heavy butter and white sugar, this is already a healthier take on a classic side dish. These numbers are just estimates, of course, based on the exact ingredient amounts I listed above, so they should be pretty close for your sweet potato dishes.

Because this recipe is entirely dairy-free and cholesterol-free, it’s a huge win for plant-based eating! We only have four servings, so keep in mind that these figures are per serving, not for the whole skillet!

Estimated Nutritional Breakdown Per Serving

Here’s a quick look at the big numbers for one beautiful scoop of that warm, spicy sweet potato goodness:

• Calories: About 350
• Fat: Around 15 grams (Keep in mind that most of this is from the pecans and coconut oil)
• Carbohydrates: Roughly 55 grams
• Sugar: This one clocks in around 35 grams, mostly natural sugars from the potatoes and maple syrup
• Protein: A solid 4 grams to help balance things out

That looks pretty reasonable for a comforting, holiday-worthy casserole to me! Enjoy every bite!

Share Your Perfect Vegan Skillet Sweet Potato Casserole

When you finally pull that skillet out of the oven and that incredible warm spice aroma hits you, honestly, that’s my favorite part. It means you nailed it! We’ve stripped away all the complicated steps and heavy ingredients, and what’s left is pure, comforting sweet potato goodness baked right on your stovetop centerpiece.

I put everything I know into making sure this recipe works perfectly for you right out of the gate. Now that you’ve made your very own Vegan Skillet Sweet Potato Casserole, I would absolutely love to hear what you think!

Did the maple syrup hit just right? Did your pecans get perfectly toasted? Don’t be shy! Head down to the comments below, give this recipe a rating out of five stars, and tell me how it fit into your dinner plans. Sharing results helps everyone else feel brave enough to try this game-changing, one-pan wonder. Happy cooking, friends!

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