This Vegan Sweet Potato Casserole is a recipe that just may become one of your holiday staples. It’s a comforting classic that can be used as a side dish for most holiday gatherings. It’s spiced beautifully and the crumble on top is next level mouthwatering. This vegan sweet potato bake takes less than an hour to make and only simple ingredients are used here. It’s a dish that will have you giving thanks, feeling joy and embracing grace.
is sweet potato casserole a dessert?
With a sweet and nutty crumble on top, you might be asking yourself is a sweet potato casserole a dessert? I personally, would strongly go with a no. Although this dish is topped with sweetness, the base and the sweet potatoes give off more of a comfort and savoury vibe. You could easily take that crumble topping and use it for an apple crisp for your dessert but I would keep this vegan sweet potato bake on the main course menu. It complements most other side dishes nicely because of its’ simple yet aromatic flavours. It’s a safe call to bring this sweet potato bake to a potluck.
I’ll be honest, this vegan sweet potato casserole will never be eaten by Adam. He is the furthest thing from a sweet potato fan. Try to get him to eat a mashed sweet potato and that will just never happen. He makes exceptions for yam fries but I mean those are deep-fried and really just in a league of these own. He’s made progress with trying mushrooms (if they are blended in things or cut VERY finely) but I just don’t see him changing his tune for the potato’s cousin. Hey, I guess more for me.
here are a few reasons why I love this vegan sweet potato bake, so listen up!
- This vegan potato casserole can be used over and over again for special holidays. It works for Thanksgiving, Easter, and even Christmas. It’s loaded with a comforting texture from the sweet potatoes and the festive spices (hello cinnamon and nutmeg) that you crave during holidays. It’s a dish for the books that you’ll want to keep around.
- Time is always a big one with me. I mention this a lot in my posts but that is because I don’t have all the time in the world to be in the kitchen, even though I happen to love the kitchen. Now for a big holiday, I’m happy to spend a little more time in the kitchen. I love how food brings family and friends together over holidays. But this vegan sweet potato casserole is a bonus. It only takes roughly 20 minutes to prepare and then it has to bake for another 26 minutes. But while it’s baking you can prep other dishes. It’s actually pretty low maintenance and the end result is a bombing recipe.
- My favourite casserole pan is one that my sweet Nonnie bought for me when she heard that Adam and I were engaged (many moons ago now). It’s a Dansk model and I love any excuse to use it. It’s super versatile, easy to clean and kinda pretty to look at (so there is that too). I love making this recipe in it. But you can totally make this vegan potato casserole in any dish of similar measurements (see the recipe for more details).
vegan easter ideas that won’t disappoint
If you have sweet potato haters in your house, I just can’t guarantee they will love this dish. But I’m pretty confident that overall it will be a hit. The crumble topping is crazy delicious. It’s sweet, buttery yet vegan, and clumps together perfectly. The sweet potato filling is all things comforting, with a velvet texture and the sweet aroma of cinnamon. With Easter around the corner, this vegan sweet potato casserole would be the perfect side dish for a big holiday feast. Load up your plate with stuffing, salad, roasted vegetables and this vegan potato casserole and your belly will be full and satisfied, yet you still might go back for seconds.
vegan sweet potato casserole
sweet potato mixture
- 3 lbs sweet potatoes (once skin is removed, more like 2.5 lbs)
- 2 1/2 tbsp vegan butter or coconut oil
- 2-3 tbsp maple syrup
- 3/4 tsp cinnamon
- 1/8 tsp NUTMEG
- pinch of sea salt
- 2 1/2 cups oats
- 4 tbsp almond flour
- 5 tbsp vanilla
- 5 tbsp coconut oil (solid)
- 1/2 tsp vanilla
- 1 tsp cinnmaon
- 1/2 cup pecans (chopped)
- Preheat the oven to 375º. Lightly grease a 2-Quart casserole pan with coconut oil. My pan measures 7 3/4 inches in diameter.
- Peel, wash and chop the sweet potato into 2-inch cubes. Bring a pot of water to a boil, add the sweet potatoes. Make sure the potatoes are covered by the water. Boil for roughly 10 minutes or until they are fork soft .
- Drain the water from the pot. Keep the sweet potatoes in the pot. Add the remaining ingredients for the sweet potatoes (vegan butter, maple syrup, and spices). Blend all the ingredients with an immersion blender or by hand to incorporate. Do not over-blend the potatoes or they will form a starchy consistency.
- Prepare the topping. Add the oats, almond flour, maple syrup, vanilla, and cinnamon to a bowl. Scoop in the 5 tablespoons of solid coconut oil and begin to mix the coconut oil in. I find it is best to use your hands. Once the mixture clumps together, toss in the chopped pecans.
- Once the sweet potatoes are blended, add them to the casserole pan. Top the sweet potatoes with the oat crumble. Place in the oven for 16-20 minutes. The casserole should look golden on top, that is when you know it is done.
- Let cool for a few minutes, then serve. Best when fresh but can be stored in the fridge for a few days after.