Vegan Sweet Potato Casserole

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.

Vegan sweet potato casserole in a square glass baking dish.

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.

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

More vegan recipes to try

Vegan sweet potato casserole in a square glass baking dish.
4.50 from 4 votes
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Vegan Sweet Potato Casserole

This gluten-free, vegan sweet potato casserole is perfect as a side dish for Thanksgiving or Christmas. It's easy to make, can be prepared in advance, and has a delicious, crispy topping made with pecans and sage.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 197kcal

Equipment

  • 8 inch baking dish

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 197kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 256mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9451IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

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