Best Vegan Sweet Potato Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
12
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Calories
252 kcal
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Course
Side Dish
Best Vegan Sweet Potato Casserole
Description
This vegan sweet potato casserole combines cooked sweet potatoes mashed with maple syrup, melted coconut oil, non-dairy milk, vanilla, and cinnamon to create a smooth, subtly spiced base. The topping is a crumble mix of gluten-free rolled oats, flour, chopped pecans, brown sugar, softened coconut oil, cinnamon, nutmeg, and salt mixed until crumbly.
Sweet potatoes are first boiled, peeled, and mashed to maintain some texture before being transferred to a casserole dish. The pecan oat crumble adds a crunchy contrast when baked atop the creamy sweet potatoes. The dish bakes at 350ºF until set and golden on top, offering a comforting side or dessert suitable for vegan diets.
Sweet potatoes can also be baked or pressure-cooked for varying flavors and textures. Leftovers store well refrigerated for up to three days and reheat gently in the oven or microwave.
Ingredients
- 4-5 sweet potato large
- 1/4 cup maple syrup
- 3 tablespoons coconut oil melted and cooled
- 3/4 cup non-dairy milk room temperature (canned coconut milk will provide richer texture but any milk works)
- 2 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
Pecan Oat Crumble
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free flour whole wheat white flour, or all-purpose (almond meal will also likely work, 1:1
- 1/2 cup pecans chopped
- 1/2 cup brown sugar or coconut sugar
- 6 tablespoons coconut oil softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg optional
- salt pinch
Instructions
- Prepare: Cut sweet potatoes in large chunks (I left skins on) and place in large pot of water. Bring to a boil for 5 minutes then reduce to simmer about 20 minutes, or until potatoes are tender – check with fork. Drain and rinse with cold water. Peel skins once potatoes have cooled. See Notes for other methods of cooking sweet potatoes.
- Preheat oven to 350ºF. Grease/spray large casserole dish or 9x13 pan; set aside.
- Make filling: Place peeled sweet potatoes in bowl of stand mixer with maple syrup, melted & cooled oil, milk, vanilla, and cinnamon. Use paddle attachment to gently combine. Keep some texture with the potatoes, but you want the mixture fairly smooth. You can also do this by hand using a potato masher.
- Transfer sweet potato mixture into prepared casserole dish; set aside.
- Make topping: In a medium bowl combine ingredients for crumble: oats, flour, pecans, sugar, softened coconut oil, cinnamon and nutmeg. Use fork to combine or hands to mix together at end, leaving chunks. Sprinkle pecan oat crumble on top of sweet potato mixture, pressing gently into mixture.
- Bake uncovered for 40-45 minutes, until crumble is slightly golden. Allow casserole to rest for 10-15 minutes before serving. Enjoy!
Notes
- You can bake sweet potatoes at 400ºF for about 1 hour until soft, then cool and peel.
- Alternatively, cook sweet potatoes in an Instant Pot with steaming for 17 minutes followed by natural release.
- Store leftovers in the refrigerator covered for up to 3 days.
- Reheat gently in a low oven or microwave in short intervals to warm through without drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1/12th | |
| Calories | 252kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 47mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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