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Savory vegan sweet potato casserole in a square glass baking dish.
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4.20 from 5 votes

Vegan Sweet Potato Casserole Recipe (Savory)

This vegan sweet potato casserole is savory, 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.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 189.4kcal
Author: Jennifer Bell

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 savory vegan sweet potato 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