This delicious vegan sweet potato casserole is just like the classic recipe, but without eggs and dairy. And it’s marshmallow-free! The topping is a wonderful pecan-oat crumble, which we think tastes so much better.
This recipe also includes gluten-free and refined sugar-free options to address additional dietary needs at your next meal. If you’re having a small gathering, you can halve the recipe and bake it in an 8×8-inch pan, or you can enjoy the leftovers! These sweet potatoes are still wonderful when reheated.
This gluten-free and vegan sweet potato casserole recipe with photo was shared with us by Milkadamia.
Special Diet Notes: Sweet Potato Casserole
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
For a nut-free vegan sweet potato casserole, you can substitute another 1/2 cup oats for the pecans. You’ll also need to use a nut-free brand for the buttery spread and milk beverage.
- 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
- 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.
More Vegan Sweet Potato Recipes
Sweet Potato Cookies with Maple, Cinnamon, and Brown Sugar
Thyme Roasted Sweet Potatoes
Caramel Sweet Potato Pie
For More Vegan Recipes, Get Go Dairy Free!
