Vegan Sweet Potato Casserole
Prep time
Cook time
Total time
This delicious side dish has a rich sweetness, just like the classic recipe. But it's made without eggs and dairy, and is optionally gluten-free. If you prefer to use egg, you can substitute 1 egg for the flax or chia seeds.
Recipe type: Side
Cuisine: American
Serves: 16 servings
  • 8 cups peeled and chopped sweet potatoes (about 4 large)
  • ½ cup chopped pecans (see post above for nut-free option)
  • ½ cup brown sugar (can sub coconut sugar)
  • ⅓ cup old-fashioned oats (certified gluten-free, if needed)
  • ⅓ cup all-purpose flour or gluten-free all-purpose flour
  • ½ cup dairy-free buttery spread, melted and divided (they used Milkadamia)
  • ½ cup unsweetened vanilla dairy-free milk beverage (they used Milkadamia)
  • ¼ cup maple syrup
  • 1 tablespoon ground flaxseed or chia seed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cloves
  1. Preheat your oven to 350°F and grease a 9x13-inch casserole dish.
  2. Place the sweet potato chunks in a large saucepan and cover them with water. Bring the water to a boil, reduce the heat to a simmer, and let cook until the sweet potatoes are tender, about 15 minutes. Drain and transfer to a large bowl. Let cool for a few minutes.
  3. While the sweet potatoes cook, stir together the pecans, brown sugar, oats, and oat flour in a medium bowl. Add ¼ cup buttery spread and stir with a fork until crumbs form.
  4. Mash the cooked sweet potatoes. Add the milk beverage, remaining ¼ cup buttery spread, maple syrup, flax or chia seed, vanilla, cinnamon, nutmeg, salt, and cloves. Mix until combined.
  5. Spoon the sweet potato mixture into your prepared casserole dish and level it out. Evenly sprinkle the mashed sweet potatoes with the pecan topping.
  6. Bake uncovered for 40 to 45 minutes, or until the top is golden brown.
Recipe by Go Dairy Free at