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Vegan Sweet Potato Casserole (Gluten-Free)
This Vegan Sweet Potato Casserole is rich and creamy, subtly spiced and topped with crunchy oats and pecans. The best savoury-sweet side dish!
Course
Side Dish
Cuisine
American
Keyword
gluten-free sweet potato casserole, vegan sweet potato casserole, vegan thanksgiving side
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
330
kcal
Author
Rhian Williams
Ingredients
For the sweet potatoes:
450
g
(
16
oz
)
sweet potatoes
, peeled and sliced
1
teaspoon
(
1
teaspoon
)
coconut oil
Pinch
(
Pinch
)
salt
¼
teaspoon
(
¼
teaspoon
)
ground cinnamon
1
tablespoon
(
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
(
¼
teaspoon
)
ground cinnamon
3
tablespoons
(
3
tablespoons
)
maple syrup
(or sub any other sweetener)
1
tablespoon
(
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
Nutrition
Calories:
330
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Sodium:
64
mg
|
Potassium:
533
mg
|
Fiber:
6
g
|
Sugar:
17
g
|
Vitamin A:
15960
IU
|
Vitamin C:
2.7
mg
|
Calcium:
72
mg
|
Iron:
1.7
mg