This Vegan Sweet Potato Casserole is rich and creamy, subtly spiced and is topped with crispy, crunchy oats and toasty pecans. It's also gluten-free and refined sugar free, and much healthier than the traditional version. The best savoury-sweet side dish for Thanksgiving or Christmas!
How to make this recipe
Scroll to the bottom of the post for the full recipe.
- Cook the sweet potatoes for 15 minutes until soft enough to gently pierce with a fork.
- Drain away the water and add the coconut oil, salt, cinnamon and maple syrup.
- Use a fork or potato masher to mash the sweet potatoes.
- Place all the ingredients for the topping in a glass mixing bowl.
- Mix well.
- Place the mashed sweet potatoes in a baking dish - I used a 20.5 cm/8 inch pie dish.
- Sprinkle the topping over the mashed sweet potatoes in the baking dish.
- Bake in the oven for 20 minutes, until top is crispy and golden brown.
How long does this keep for?
This Sweet Potato Casserole is best when fresh but leftovers keep covered in the fridge for a few days - it's best reheated in the oven.
Substitutions you can make
- You can use any type of sweetener: maple syrup, agave syrup, date syrup, brown rice syrup etc.
- You can replace the pecan nuts with walnuts.
- You can replace the sweet potatoes with white sweet potatoes, purple sweet potatoes, butternut squash or pumpkin.
Tip: If using white or purple sweet potatoes, add a splash of plant-based milk to make sure it doesn't get too dry as these don't contain as much moisture.
More festive side dishes
- Scalloped Sweet Potato Gratin
- Cauliflower Cheese Gratin
- Green Bean Casserole
- Sugar Free Cranberry Sauce
- Stuffing
- Pumpkin Quinoa Salad
- Potato Dauphinoise Gratin
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Vegan Sweet Potato Casserole (Gluten-Free)
Ingredients
For the sweet potatoes:
- 450 g (16 oz) sweet potatoes , peeled and sliced
- 1 teaspoon coconut oil
- Pinch salt
- ¼ teaspoon ground cinnamon
- 1 tablespoon maple syrup to taste (or sub any other sweetener)
For the topping:
- 75 g (¾ cup) rolled oats (ensure gluten-free if necessary)
- 40 g (⅓ cup) pecan nuts , roughly chopped
- ¼ teaspoon ground cinnamon
- 3 tablespoons maple syrup (or sub any other sweetener)
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
For the sweet potatoes:
- Place the sliced sweet potatoes in a pan and roughly cover with water.
- Bring to the boil, turn down the heat and cook for around 15 minutes until soft enough to gently piece with a fork.
- Drain away the water and add the coconut oil, salt, cinnamon and maple syrup to the cooked sweet potatoes.
- Use a potato masher or a fork to mash the sweet potatoes.
For the topping:
- Mix together all the ingredients in a bowl.
To assemble:
- Place the mashed sweet potatoes in a baking dish - I used a 20.5 cm/8 inch pie dish.
- Sprinkle the topping over the mashed sweet potatoes in the baking dish.
- Bake in the oven for 20 minutes, until top is crispy and golden brown.
- Best when fresh but leftovers keep covered in the fridge for a few days - best reheated in the oven.
Video
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Anonymous
Great recipe easy to follow instructions
Rhian Williams
Thank you so much!