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Savory Sweet Potato Casserole with Rosemary Pecan Parmesan

This is not your traditional sweet potato casserole. This one is topped with a vegan rosemary pecan parmesan. While the topping may not taste much like parmesan, it's bursting with flavor from garlic, rosemary, toasted pecans and nutritional yeast. It makes a great sugar-free vegan Christmas dinner side dish.
Course Side Dish
Cuisine vegan, vegetarian
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 people


For the Sweet Potato Mash

  • 3 large sweet potatoes (about 8 cups), peeled and chopped into 1-inch chunks
  • 1/4 cup soft margarine or butter
  • 1/4 cup milk of choice
  • 1/4 teaspoon fine grain sea salt

For the Pecan Parmesan

  • 1 cup pecan halves, roughly chopped
  • 1 large garlic clove, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine grain sea salt


  • Preheat oven to 375F. Lightly grease a 9x9' dish with soft margarine or butter.
  • Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-high. Cook until fork-tender, approximately 15 minutes. Drain and transfer back to the pot.
  • Add the butter or margarine, the milk and salt to the sweet potatoes. Mash until smooth. Transfer to the prepared dish.
  • Prepare the pecan parmesan: In a small bowl, stir together your chopped pecans, garlic, rosemary, salt, oil and nutritional yeast.
  • Spread evenly on top of the sweet potatoes. Bake uncovered for 15 minutes or until the dish is heated throughout. Serve immediately or keep wrapped in the fridge for up to 4-5 days.


This recipe makes 6-8 servings as a side dish.
To make this recipe vegan, use vegan butter and unsweetened plant-based milk.