This sweet potato casserole without marshmallows hits the spot when you’re craving a festive, cozy side dish. It’s an easy and delicious side for Thanksgiving or Christmas dinner. This dish is also gluten free, dairy free, egg free, and vegan, so it’s perfect if you’re accommodating guests with various dietary restrictions.
What to serve with this sweet potato casserole without marshmallows
If you’re looking for another simple side dish to serve with this casserole, try these balsamic roasted asparagus. They’re quick and easy to prepare. And if you’re looking for something sweet for the dessert table, try these mouthwatering chocolate covered dates. You can make an assortment with different toppings to choose from.
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.
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 dish 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.
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 them in an even layer. Sprinkle the pecan/oat flour crumb mixture on top of 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.
Storage and reheating
You can prepare this sweet potato casserole without marshmallows 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.
More holiday 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 easy baked okra is perfect when you’re tired of the same old vegetable side dishes.
- These slow roasted onions are flavor loaded and budget friendly.
Sweet Potato Casserole Without Marshmallows
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 sweet potato casserole without marshmallows 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
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