Indulge in the ultimate comfort food with our Vegan Sweet Potato Casserole. This delightful recipe, adapted from the pages of my 'Light & Easy Vegan Baking' book, promises to elevate your Thanksgiving experience. Creamy, velvety sweet potatoes serve as the canvas for a mouthwatering oatmeal crumble, creating a symphony of textures and flavors that will leave your taste buds dancing. Plus, it's vegan-friendly, can be made gluten-free, and features reduced sugar,
Why This Is The Best Vegan Sweet Potato Casserole
What sets this dish apart is its fully vegan profile, making it the perfect choice for plant-based eaters and those looking to enjoy a more sustainable, animal-friendly feast. This casserole uses no animal products, replacing traditional dairy and butter with creamy alternatives for a delectably dairy-free experience. But the real wonder of this dish lies in its irresistible creaminess. You see, we've harnessed the natural creaminess of sweet potatoes to create a velvety, luscious texture that's so rich and smooth, you won't believe it's dairy-free. The sweet potatoes, combined with almond milk and softened vegan butter, work together to craft a melt-in-your-mouth sensation that's pure bliss with every bite. It's so luxuriously creamy that even the most discerning palates won't be able to distinguish it from the traditional version.
A Healthier Sweet Potato Casserole
In addition to its sensational creaminess, this Vegan Sweet Potato Casserole brings another layer of appeal through its wholesome ingredients. We've replaced refined sugars with coconut sugar, offering a slightly healthier sweetness that complements the natural sweetness of sweet potatoes. Plus, we've incorporated quick oats into a tantalizing oatmeal crumble that provides a delightful, hearty crunch in every forkful. This combination of flavors and textures transforms a classic into a wholesome, crowd-pleasing masterpiece.
Whether you're hosting a vegan Thanksgiving, accommodating dietary preferences, or just seeking a healthier spin on a beloved classic, our Vegan Sweet Potato Casserole ensures everyone at your table can indulge in its deliciousness. With its exceptional creaminess and nutrient-packed ingredients, it's a guaranteed hit that brings warmth and satisfaction to your holiday feast.
Vegan Sweet Potato Casserole Ingredients
- peeled and diced sweet potatoes
- quick oats
- light brown sugar or coconut sugar
- vegan butter or coconut oil
- oat flour or regular or gluten-free all-purpose flour
- crushed pecans
- cinnamon
- plain and unsweetened almond milk or oat milk
- vanilla extract
- vegan marshmallows (we like the brand Dandies)
How to Make Vegan Sweet Potato Casserole
- Preheat the oven to 350°F. Grease a baking dish with non-stick spray.
- In a large pot, bring water to a boil. Add the peeled and diced sweet potatoes and reduce the heat to a simmer. Simmer, uncovered, until the sweet potatoes are tender (about 25 minutes).
- While the sweet potatoes cook, prepare the oatmeal crumble for the topping. In a medium-sized bowl, use a fork to mix together quick oats, ¼ cup of the sugar, melted vegan butter, oat flour, crushed pecans, and 1 teaspoon of cinnamon. Set the oatmeal crumble aside.
- When the sweet potatoes are done boiling, drain them and place them into a large bowl. If you have a handheld blender, add the milk, softened butter, remaining ¼ cup of sugar, remaining cinnamon, and vanilla. Use a handheld blender to blend the mixture until it is thick and creamy.
- If you don't have a handheld immersion blender, let the sweet potatoes cool in the bowl. Then, add the milk, softened butter, remaining sugar, remaining cinnamon, and vanilla into a regular blender and blend until creamy.
- Pour the blended sweet potato mixture into the prepared baking dish. Evenly distribute the oatmeal crumble over the top.
- Bake for 35 minutes or until the oatmeal crumble is golden. Remove from the oven and add the marshmallows on top. Return to the oven and bake for 5 minutes, or broil for 1 minute. Once the marshmallows are golden on top, remove the sweet potato casserole from the oven and allow it to cool for 5-10 minutes before serving.
Frequently Asked Questions
Storing leftover Sweet Potato Casserole is simple. Here's how to do it:
Cool the Casserole: Allow the sweet potato casserole to cool to room temperature before storing it. This helps prevent condensation inside the storage container.
Transfer to an Airtight Container: Use an airtight container to store the leftovers. You can also use a casserole dish with an airtight lid or cover it tightly with aluminum foil.
Refrigerate: Place the sealed container in the refrigerator. Sweet potato casserole can be refrigerated for up to 3-4 days.
Freezing (Optional): If you have a large quantity and want to store it for a longer period, you can freeze it. Wrap the sweet potato casserole tightly with plastic wrap, followed by a layer of aluminum foil. Properly stored, it can be frozen for up to 2-3 months.
Reheat: When you're ready to enjoy the leftovers, reheat the casserole in the oven at 350°F (175°C) for about 20-30 minutes or until it's heated through. If it was frozen, allow it to thaw in the refrigerator overnight before reheating.
We sure do! Click here for our delicious Vegan Green Bean Casserole!
Vegan Sweet Potato Casserole
Equipment
- baking dish
- a large pot to boil the sweet potatoes
- medium sized bowl
- a fork for mixing
- a handheld or regular blender
- spoons
- measuring spoons and cups
Ingredients
Vegan Sweet Potato Casserole Ingredients
- 6 cups peeled and diced sweet potatoes (about 3 large)
- ¾ cup quick oats, use gluten-free if needed
- ½ cup light brown sugar or coconut sugar divided
- ¼ cup melted vegan butter or coconut oil regular butter will work if you're not vegan
- 2 tablespoon oat flour or regular or gluten-free all purpose flour
- 2 tablespoon crushed pecans
- 2 teaspoon cinnamon divided
- 1 cup plain and unsweetened almond milk or oat milk regular milk will work if you're not vegan
- 2 tablespoon softened vegan butter or coconut oil
- 1 teaspoon vanilla extract
- 2 cups vegan marshmallows
Instructions
How To Make The Best Vegan Sweet Potato Casserole
- Begin by preheating the oven to 350 F. Grease the baking dish with non stick spray.
- Bring a large pot of water to boil. Once the water is boiling, add the peeled and diced sweet potatoes and lower the heat to a simmer. Simmer, uncovered, until the sweet potatoes are tender (about 25 minutes).
- While the sweet potatoes cook, prepare your oatmeal crumble to go on top. In a medium sized bowl, use a fork to mix together the quick oats, ¼ cup of the sugar, the melted vegan butter, oat flour, crushed pecans, and 1 teaspoon of the cinnamon. Set the oatmeal crumble aside.
- When the potatoes are done boiling, drain them and place them into a large bowl. If you have a handheld blender, add the milk, softened butter, and remaining ¼ cup of sugar. Then, add the remaining cinnamon and the vanilla. Use a handheld blender to blend the mixture until they are thick and creamy.
- If you don't have a handheld immersion blender, let the sweet potatoes cool in the bowl. Then, add the milk, softened butter, remaining sugar, cinnamon, and vanilla into a regular blender and blend until creamy.
- Pour the blended sweet potato mixture into the prepared baking dish. Evenly distribute the oatmeal crumble over the top. Bake for 35 minutes or until the oatmeal crumble is golden. Remove from the oven and add the marshmallows on top. Return to the oven and bake for 5 minutes or broil for 1. Once the marshmallows are golden on top, remove the sweet potato casserole from the oven and allow it to cool for 5-10 minutes before serving.
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