Wholesome Apple Sweet Potato Casserole


Sweet potato casserole is notoriously rich with butter and cream, but this lighter version uses the dairy-free magic of coconut milk, which blends seamlessly (trust me, it won’t taste like coconut!) and apple butter. The apple butter adds richness, sweetness, and an extra dose of fall flavor.

Dairy-Free Sweet Potato Casserole Recipe

Special Diet Notes & Options: Sweet Potato Casserole

This recipe is naturally non-dairy / dairy-free, gluten-free, peanut-free, soy-free, and vegetarian. For nut-free, simply omit the optional pecans. For those of you who confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy? Concerned about coconut? See this post: Are coconut products a concern for tree nut allergies?

As for a vegan and egg-free sweet potato casserole, I’ve trialed so many different egg alternatives in these types of recipes (cornstarch, egg-replacer, flax, etc.) and the perfect substitution has eluded me. If you have the magic ingredients for omitting the eggs, please feel free to share in the comments below!

Margarine-free: If desired, you can substitute 3 tablespoons of coconut oil for the dairy-free margarine.

This sweet potato casserole recipe, and corresponding image, was shared with us by Musselman’s.

Dairy-Free Sweet Potato Casserole
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 pounds (3 large) sweet potatoes, peeled, cubed
  • ¾ cup apple butter (such as Musselman’s)
  • 2 eggs
  • ¼ cup full-fat canned coconut milk or coconut cream
  • ¼ cup honey
  • ¼ cup + 2 tablespoons melted dairy-free margarine, divided
  • ⅓ cup brown sugar or coconut sugar
  • ½ cup pecans, chopped, optional (omit for nut-free)
  1. Place potatoes in medium saucepan; add about 1 inch of water. Cover and cook 10 to 15 minutes or until tender. Remove pan from heat, drain sweet potatoes, then return potatoes to pan to help excess moisture evaporate.
  2. Preheat your oven to 350°F and spray 1½-quart casserole with cooking spray.
  3. Add the apple butter, eggs, coconut milk or cream, honey and ¼ cup margarine to a large mixing bowl, and mix to combine. Add cooked sweet potatoes and mix until mashed.
  4. Spoon the sweet potato mixture into your prepared casserole dish.
  5. In a small bowl, stir the brown sugar, pecans (if using) and remaining 2 tablespoons margarine together until all ingredients are evenly distributed. Sprinkle evenly over the sweet potatoes.
  6. Bake for 20 to 30 minutes or until hot and bubbly.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


Leave A Reply

Rate this recipe: