Dairy-Free Apple 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 (see post above for egg-free)
  • ¼ cup full-fat canned coconut milk or coconut cream
  • ¼ cup honey
  • ¼ cup + 2 tablespoons melted dairy-free buttery spread, divided
  • ⅓ cup brown sugar or coconut sugar
  • ½ cup pecans, chopped, optional (omit for nut-free)
  1. Place the potatoes in a medium saucepan. Add about 1 inch of water. Cover and cook for 10 to 15 minutes or until tender.
  2. Remove the pan from the heat, drain the sweet potatoes, then return the potatoes to pan to help excess moisture evaporate.
  3. Preheat your oven to 350°F and grease a 11/2-quart casserole dish.
  4. Add the apple butter, eggs, coconut milk or cream, honey and ¼ cup buttery spread to a large mixing bowl, and mix to combine. Add the cooked sweet potatoes and mix until mashed.
  5. Spoon the sweet potato mixture into your prepared casserole dish.
  6. In a small bowl, stir the brown sugar, pecans (if using) and remaining 2 tablespoons buttery spread together until all of the ingredients are evenly distributed. Sprinkle evenly over the sweet potatoes.
  7. Bake for 20 to 30 minutes or until hot and bubbly.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/heavenly-sweet-potato-casserole