This gluten-free, vegan sweet potato casserole hits the spot when you’re craving something warm, cozy, and substantial. It’s an easy and delicious side dish for Thanksgiving or Christmas dinner. You can prepare this in advance so all that’s left to do is bake it before serving.
Ingredients in this vegan sweet potato casserole
The star of this casserole is the crispy, crumbly topping made from fresh sage leaves, chives, garlic, pecans, and oat flour (or substitute whatever flour you prefer).
Fresh sage is the perfect herb to complement the flavor of sweet potatoes. The sage gives this dish a woodsy, autumnal flavor that is comforting and so delicious. In a pinch, you can substitute 1 teaspoon of dried sage, but do go for the fresh sage if possible.
How to make it
Start by preparing the mashed sweet potatoes. My preferred method of cooking sweet potatoes is to cut them into thick slices and bake them in the oven until they’re tender. Alternatively you can boil or steam the sweet potatoes instead.
Once your sweet potatoes are cooked, slip off the skins (you should be able to remove them easily with your fingers). Then you can use a potato masher or a fork to mash them up before transferring them to your baking dish.
All that’s left is to mix up the savory crumb topping, sprinkle in an even layer on top of the mashed sweet potatoes, and bake.
If you’re serving this casserole at Thanksgiving or Christmas, go ahead and double or triple the recipe if necessary and just use a larger baking dish (or multiple dishes). Make lots as I suspect both your herbivore and carnivore guests will enjoy this dish.
Storage and reheating
You can prepare this vegan sweet potato casserole up to three days in advance and store it, covered, in the fridge. Then reheat to your desired temperature in the oven before serving. Alternatively you can reheat it in the microwave, but the crumb topping will lose some of it’s crispiness.
More vegan recipes to try
- For another plant-based, gluten-free recipe, try these vegan stuffed portobello mushrooms. They’re filling, festive, and so tasty.
- Or try this creamy vegan baked polenta recipe. It’s easy to make and perfect paired with stew or sauteed mushrooms.
- This oven roasted okra is perfect when you’re tired of the same old vegetable side dishes.
- These roasted onions are flavor loaded and budget friendly.
Vegan Sweet Potato Casserole
- 8 inch baking dish
- 4 cups cooked, peeled, and mashed sweet potatoes
- 1/2 cup chopped pecans
- 1/2 cup oat flour (gluten free)
- 1/4 cup olive oil
- 1 tablespoon fresh sage leaves (finely chopped)
- 1 tablespoon chopped fresh chives (finely chopped)
- 2 teaspoons garlic (finely chopped)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 375 degrees Fahrenheit.
- Spoon the mashed sweet potatoes into an 8 inch baking dish and spread them in an even layer.
- In a mixing bowl, add the pecans, gluten-free oat flour, garlic, salt, pepper, sage, chives, and olive oil.
- Mix well.
- Spread that mixture over the mashed sweet potatoes in an even layer.
- Bake at 375 degrees Fahrenheit for 50 minutes.
- Serve hot.
- Store this vegan sweet potato casserole in the fridge for up to three days.
- For a nut-free version of this casserole, substitute pumpkin seeds or sunflower seeds instead of pecans.