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vegan sweet potato casserole

A classic dish made vegan that should always be at the Thanksgiving or Easter dinner table.
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 51 minutes
Servings 6 people


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

crumble topping

  • 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 375ยบ. 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.