Savory Vegan Sweet Potato Casserole

This savory vegan sweet potato casserole is cozy, and festive. It’s an easy and delicious side dish for Thanksgiving or Christmas dinner. This dish is also gluten free, dairy free, and egg free, so it’s perfect if you’re accommodating guests with various dietary restrictions.

Ingredients and substitutions

You can use any type of sweet potatoes you like in this recipe. Sweet potatoes are loaded with nutrients, antioxidants, and fiber which makes this casserole a nutritious addition to a holiday meal.

Sweet potato casserole in a square glass baking dish.

Fresh sage adds a woodsy, cozy flavor to this dish that is perfect for the holidays. If you’re not a fan of sage then you can substitute fresh rosemary if you prefer.

Pecans complement the other flavors in this savory casserole nicely. For a nut-free version of this casserole, you can substitute pumpkin seeds or sunflower seeds.

Oat flour forms the base of the delicious crispy crumb topping (the best part of this dish!). You can buy oat flour at many grocery stores these days or you can purchase it online. You could also easily make oat flour at home by blending rolled oats in a food processor for a couple of minutes. Or you can substitute whole wheat flour if you prefer.

Fresh garlic and chives round out the savory flavors in this delicious casserole. You can substitute chopped onions if you prefer.

How to make it

Start by preheating the oven to 425 degrees Fahrenheit. Next you’ll pierce the sweet potatoes several times with a fork, then place them in a large baking dish.

Bake the sweet potatoes at 425 degrees Fahrenheit for 50 minutes or until they are fork tender. When the sweet potatoes have finished baking, slice them down the center with a sharp knife to help them cool off faster.

Four baked sweet potatoes in a glass baking dish.

Add the oat flour, pecans, extra virgin olive oil, garlic, sage, chives, and salt to a mixing bowl, then mix well. Once the sweet potatoes are cool enough to handle, preheat the oven to 375 degrees Fahrenheit, then scoop the flesh out of the skins and add it to a mixing bowl. Use a potato masher or fork to mash the sweet potatoes.

Mashed sweet potatoes in a glass bowl with a potato masher.

Transfer the mashed sweet potatoes to an 8 inch baking dish, then spread them in an even layer. Sprinkle the pecan/oat flour crumb mixture on top of the sweet potatoes in an even layer, then bake the casserole at 375 degrees Fahrenheit for 50 minutes or until the topping is golden brown and crispy.

Storage and reheating

You can prepare this 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 in that case the crumb topping will lose its crispness.

A casserole in a glass dish with a spoon next to it.

More holiday recipes to try

Sweet potato casserole in a square glass baking dish.
4.20 from 5 votes
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Savory Vegan Sweet Potato Casserole

This savory vegan sweet potato casserole is festive and delicious. This side dish is perfect for Thanksgiving or Christmas. It's easy to make, can be prepared in advance, and has a crispy topping made with pecans and fresh sage.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 10
Calories 189.4kcal

Equipment

  • 8 inch baking dish

Ingredients

  • 4 large sweet potatoes
  • 1/2 cup oat flour (or substitute whole wheat flour)
  • 1/2 cup finely chopped pecans
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons finely chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Pierce the sweet potatoes several times with a fork, then place them in a large baking dish.
  • Bake the sweet potatoes at 425 degrees Fahrenheit for 50 minutes or until they are fork tender.
  • When the sweet potatoes have finished baking, slice them down the center with a sharp knife to help them cool off faster.
  • Add the oat flour, pecans, extra virgin olive oil, garlic, sage, chives, and salt to a mixing bowl, then mix well.
  • Once the sweet potatoes are cool enough to handle, preheat the oven to 375 degrees Fahrenheit, then scoop the flesh out of the skins and add it to a mixing bowl.
  • Use a potato masher or fork to mash the sweet potatoes.
  • Transfer the mashed sweet potatoes to an 8 inch baking dish, then spread into an even layer.
  • Sprinkle the pecan/oat flour crumb mixture on the sweet potatoes in an even layer, then bake at 375 degrees Fahrenheit for 50 minutes or until the topping is golden brown and crispy.

Notes

  • Store this casserole in the fridge, covered, for up to three days.
  • For a nut-free version of this casserole, substitute pumpkin seeds or sunflower seeds instead of pecans.

Nutrition

Calories: 189.4kcal | Carbohydrates: 23.2g | Protein: 2.9g | Fat: 10g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6.3g | Sodium: 167.4mg | Potassium: 355.8mg | Fiber: 3.7g | Sugar: 4.1g | Vitamin A: 12841.5IU | Vitamin C: 2.6mg | Calcium: 39.9mg | Iron: 1mg
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