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.
Author: Milkadamia
Recipe type: Side
Cuisine: American
Serves: 16 servings
Ingredients
- 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
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch casserole dish.
- 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.
- 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.
- 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.
- Spoon the sweet potato mixture into your prepared casserole dish and level it out. Evenly sprinkle the mashed sweet potatoes with the pecan topping.
- Bake uncovered for 40 to 45 minutes, or until the top is golden brown.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-sweet-potato-casserole