While still as delicious as the original, this vegan sweet potato casserole is a healthier version using whole foods, no dairy and it's gluten-free!
I was never a fan of marshmallows on my savory food, so using the traditional pecan topping was an obvious move. Mixed with the rich maple and coconut sugar flavors makes this irresistible!
This post was originally published on October 19, 2020.
Much like the remake of my delicious dairy free green bean casserole, making a vegan version of sweet potato casserole was high on my list. It's a necessary part of hosting a thanksgiving that will show how amazing plant-based versions of traditional foods can be!
Ingredients
If you're in the mood for marshmallows, you better make some S’mores because you won't find any in this sweet potato casserole recipe! Don't fret though, you'll still get your sweetness, just with a flavor boost!
This vegan sweet potato casserole recipe uses simple healthy whole food ingredients.
For the base you'll need:
- Sweet Potatoes
- Lite Coconut Milk
- Vanilla Extract
- Sea Salt
For the topping, gather:
- Pecans
- Coconut Sugar
- Oats
- Maple Syrup
- Seasonings
How To Make Vegan Sweet Potato Casserole
Thankfully it's a relatively simple process, giving you that itty bitty break we can all use during the holidays!
- Mash cooked potatoes with all base ingredients.
- Blend topping ingredients in a food processor until crumbly.
- Spread the potatoes and toppings in a baking dish.
- Bake.
- Serve!
Serving suggestions
While you can eat this sweet potato casserole any time of year, it's generally served at holiday meals. Make a vegan holiday feast with this casserole served alongside these recipes:
- Roasted Carrot White Bean Hummus
- Smokey Maple Roasted Carrots with Lemon Thyme Drizzle
- Creamy Vegan Gluten-Free Scalloped Potatoes
- Vegan Scalloped Cauliflower
- Protein Packed Vegan Thanksgiving Stuffing
- Vegan Caesar Salad
- Dairy Free Mashed Potatoes
- Vegan Gluten-Free Gravy
- Healthy Cranberry Sauce
- Vegan Green Bean Casserole
- Traditional Vegan Gluten-Free Pumpkin Pie
- Vegan Gluten-Free Apple Pie
Preparation Tips
- To prep the sweet potatoes, put the peeled and cubed potatoes in a pot with water and salt and bring to a boil. Simmer until soft, then rinse with cool water to stop the cooking process.
- You can use full fat coconut milk for a creamier texture, but it will have more coconut flavor.
- If you want it a little less sweet you can omit the maple syrup.
- You can use only maple syrup and leave out the coconut sugar but your toppings won't be as dry and crumbly.
Make Ahead and Storage Tips
- Prepare the sweet potato base and spread in the casserole dish. Prepare the topping and keep in a separate airtight container to keep it as crispy as possible.
- Take the dish out of the fridge to begin to come to room temperature while the oven preheats and add the toppings, then bake as directed.
- Leftover sweet potato casserole will keep in the fridge in an airtight container for up to 5 days.
- While this recipe tastes best fresh, you can also freeze it! Simply seal in an airtight freezer-safe container and defrost before baking or reheating.
- Reheat leftovers in the oven for best results, or in the microwave if you're in a hurry.
Common Questions
You sure can! Seal the casserole well in an airtight container and it will keep up to three months. Defrost in the fridge the day before reheating.
Sweet potatoes are packed with nutrients, so short of frying them there's really not a bad way to cook them. It has, however, been said that boiling the sweet potatoes retains most of the nutrients best, as well as lowers the glycemic index.
The base of this recipe uses zero sugar. The toppings include some coconut sugar and maple syrup. These are healthier alternatives to refined sugar, but yes, are still sugar. You can omit one or both, or reduce the amount, but where's the fun in that?!
More Vegan Sweet Potato Recipes
When you want sweet potatoes but want something different, try these easy plant based recipes:
- Gluten Free Sweet Potato Gnocchi
- Sweet Potato Fries
- Vegan Sweet Potato Soup
- Thai Sweet Potato Curry
- Healthy Twice Baked Sweet Potato Skins
- Healthy Black Bean Sweet Potato Tacos
Healthier Vegan Sweet Potato Casserole
Equipment
Ingredients
- 2 pounds sweet potatoes
- 1 cup lite coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Topping:
- ½ cup coconut sugar
- ½ cup pecans
- ½ cups oats , gluten-free if needed
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 350 F/ 175 C
- Cut the potatoes into cubes.
- Put them in a pot and cover with water. Add a pinch of salt, and bring to a boil. Takes about 10 minutes.
- Simmer another 10 minutes until potatoes are soft.
- Drain and rinse with cold water to cool them down.
- Add them to a bowl with the coconut milk, vanilla and salt.
- Mash with a potato masher. I like to leave some chunks for texture, but you can mash until smooth.
- Put into a square dish (9 x 9 or 8 x 8 works) and smooth out the top.
- To make the toppings, put all ingredients into a food processor and blend until crumbly.
- Pour the topping over the top of the sweet potato mixture.
- Bake for 25 minutes.
- Serve!
Notes
- You can use full fat coconut milk for a creamier texture, but it will have more coconut flavor.
- If you want to leave out the maple syrup you can, I like the flavor of both that and the coconut sugar. You can also do all maple syrup but your toppings won't be as dry and crumbly.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
Loved this version! Way better than the overly sweet kind!