Vegan Sweet Potato Casserole Recipe (Gluten Free)

4.20 from 5 votes

This gluten-free vegan sweet potato casserole is a festive and delicious plant-based side dish that’s perfect for Thanksgiving or Christmas.

Prep Time15

Cook Time1 40

Total Time1 55

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 189.4kcal

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 for 50 minutes or until the topping is golden brown and crispy.

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.