Sweet Potato Casserole
300kcal
Ingredients
For the Sweet Potato Filling
- 3 lb sweet potatoes, about 3 lb / 1.4 kg Rich in fiber, vitamins, and natural sweetness for a creamy base.
- 1/2 cup unsweetened almond or oat milk Keeps the mash smooth and dairy-free while adding creaminess.
- 4-6 tbsp vegan butter Adds rich mouthfeel and helps carry spices.
- 3 tbsp maple syrup Natural sweetener with warm caramel notes.
- 1 tsp vanilla extract Enhances and rounds the sweetness.
- 1 tsp ground cinnamon Classic warming spice, adds depth.
- 1/4 tsp ground nutmeg Subtle warmth that complements cinnamon.
- 1/2 tsp salt Balances sweetness and enhances flavors.
- 1 tbsp cornstarch or arrowroot Stabilizes and firms the filling slightly.
- 1 tsp lemon juice (optional) Brightens and lifts the overall flavor.
For the Crunchy Topping
- 1 cup rolled oats Provides hearty crunch and texture in the topping.
- 1 cup chopped pecans or walnuts Adds buttery crunch and nuttiness.
- 1/3 cup brown sugar or coconut sugar Caramelized sweetness for the topping.
- 4 tbsp vegan butter, melted Binds the topping and gives golden color.
- 1/4 cup all-purpose flour or oat flour Helps hold the crumble together.
- 1/2 tsp ground cinnamon Extra warming spice for the topping.
- pinch salt Balances the sweeter elements of the crumble.
Method
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease your baking dish and set it aside.
- Wash and peel the sweet potatoes, then cut them into uniform chunks for even cooking.
- Place the sweet potato chunks in a large pot, cover with water, bring to a boil, then simmer until tender (about 15–20 minutes).
- Drain the sweet potatoes in a colander and return them to the pot or a large mixing bowl.
- Add the plant milk, vegan butter, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, salt, lemon juice (optional), and cornstarch or arrowroot.
- Mash the mixture until smooth with a potato masher or use a handheld mixer for an extra-smooth texture. Taste and adjust seasoning if needed.
- Transfer the mashed sweet potato mixture to the prepared baking dish and smooth the top with a spatula.
Topping
- In a medium bowl, combine the rolled oats, chopped pecans or walnuts, brown sugar or coconut sugar, melted vegan butter, all-purpose flour or oat flour, ground cinnamon, and pinch of salt. Mix until the topping is crumbly and evenly combined.
- Sprinkle the oat-nut topping evenly over the sweet potato layer.
Baking
- Bake for 20–25 minutes until the topping is golden and the edges are bubbly.
- Remove from the oven and let rest for 5–10 minutes before serving to set slightly.
Nutrition
Serving1gCalories300kcalCarbohydrates50gProtein4gFat10gSaturated Fat2gSodium150mgFiber6gSugar12g
Notes
For a classic marshmallow-topped variation, check out Sweet Potato Casserole with Marshmallows. This dish can be frozen unbaked for up to 3 months, thaw overnight before baking, and adjust baking time as needed.