Vegan Sweet Potato Casserole

As a French family living in New Zealand, we don’t celebrate Thanksgiving. But, since we’re crisp and sweet potato fans, we couldn’t pass on this sweet potato casserole.

Ingredients and Substitutions

All you need to make this casserole are:

Orange-Skin Sweet Potatoes – Peel the sweet potato and cut them into cubes. Vegan Butter or margarine. Almond Milk or any non-dairy milk you like such as coconut milk, oat milk, or cashew milk. Salt and Pepper to taste. Cinnamon – for the classic fall flavors. Nutmeg – Optional but I found the flavor delicious with sweet potato.

For the toppings, you will need:

Vegan Butter – or margarine. Pecans – roughly chopped Old-Fashioned Rolled Oats – pick certified gluten-free oats if you have a gluten allergy or intolerance. All-Purpose Flour – You can use either classic flour, oat flour, or almond flour for a healthy sweet potato casserole. Brown Sugar – You can also use coconut sugar or sugar-free brown erythritol.

How To Make Vegan Sweet Potato Casserole

It’s so easy to make this casserole and also not very expensive, so it’s a great low-cost side dish for the holiday.

Making It Ahead

During the holiday, we all like to meal prep our recipe and this casserole is perfect for you.

One Or Two Days Before

Cook the sweet potato cubes, cool them down, mash them, and keep the mashed potatoes in a sealed container in the fridge. Prepare the crumble topping and store it in the fridge.

On The Day

Cook the sweet potato mash with the remaining ingredients, assemble the casserole, add the sweet potato filling to the baking dish, and top up with the ready-made pecan crumble stored in the fridge in the morning.

Serving

Serve the vegan casserole lukewarm as a side dish to any of your favorite plant-based center meals. You can serve the casserole with an extra:

Chopped Parsley or Cilantro Pinch of Chili Flakes

Storage And Rewarming

This vegan sweet potato casserole can be stored well in its own baking dish. Wrap the top of the dish with kitchen wrap, and keep it in the fridge for up to 4 days. You can rewarm the casserole in the microwave, in a microwave-safe bowl, or in a saucepan. The topping won’t crunch as much if rewarmed this way. So to bring the crispiness back, try rewarming the dish in the oven or air fryer for 10 to 12 minutes at 300°F (150°C). Finally, if you made too much of this casserole, freeze it in a sealed container for up to 3 months. Thaw in the fridge the day before.

Allergy Swaps

Below are some options to make this recipe even if you have some food allergy to the ingredients suggested in the recipe

Nut-Free – You can swap the pecans for seeds like sunflower seeds or pumpkin seeds. Almond milk can be replaced with soy milk, oat milk, or any plant-based milk you love. Oat-Free – You can swap the oats for more nuts or quinoa flakes for a gluten-free alternative. Vegan Butter Swap – You can use softened coconut oil as well, I recommend using refined coconut oil to avoid a coconut flavor in the dish. Gluten-Free – Use gluten-free certified oats and all-purpose gluten-free flour or almond flour.

You will find the answers to your most popular questions about this recipe below: