Vegan Sweet Potato Casserole (No Pecans)

Creamy, dairy-free, and oven-ready in about 1 hour, gluten-free friendly with a crunchy oat-seed streusel.

Silky maple-cinnamon sweet potatoes baked under a bronzed oat-pumpkin-seed crunch that stays crisp to the last scoop.

Why You’ll Love It

• Sweet Potato Casserole No Pecans: Crunchy topping without nuts—oats + pumpkin seeds.
• Gluten Free Sweet Potato Casserole: Uses certified GF oats and starch to set—no flour needed.
• Dairy Free + Egg Free: 100% vegan; creamy from coconut or almond milk and olive oil.
• Healthy Sweet Potato Casserole: Light maple sweetness, less fat, big flavor.
• Sweet Potato Breakfast Casserole option: Make it ahead and bake in ramekins for morning meal prep.

Ingredients (notes only)

Base: Sweet potatoes (roasted for best flavor or canned yams, drained), maple syrup (or coconut sugar), vanilla, cinnamon, pinch nutmeg, salt, full-fat coconut milk or almond milk, olive oil or vegan butter, cornstarch/arrowroot for set, orange zest optional.
Crunch (no-pecan streusel): Certified GF rolled oats, pumpkin seeds (or sunflower seeds), oat flour, maple syrup, melted coconut oil, cinnamon, salt.
Optional finish: Vegan marshmallows toasted at the end (brand without gelatin).

Step-by-Step (classic bake)

1. Heat oven to 350°F (175°C). Grease a 9×13-inch dish (or 2-qt casserole).
2. Cook potatoes: Roast whole at 425°F until tender (45–55 min) for richest flavor, or peel/cube and boil 15–18 min; drain well and steam-dry. Using canned yams? Drain and pat dry.
3. Mash base: In a bowl, mash warm potatoes with oil/vegan butter. Whisk in milk, maple, vanilla, cinnamon, nutmeg, salt, cornstarch, and orange zest if using until silky. Spread into dish.
4. Make streusel: Stir oats, pumpkin seeds, oat flour, cinnamon, salt, maple, and melted coconut oil to a clumpy “damp sand.”
5. Top & bake: Sprinkle streusel evenly (or half if adding marshmallows later). Bake 25–30 min until edges bubble and the center just sets.
6. Optional finish: Scatter vegan marshmallows over the untopped half; bake 3–5 min more or broil 20–40 sec to toast.
7. Rest 10 min so slices hold. Serve warm.

Pro Tips

• Roasting concentrates sweetness and reduces water; if boiling, steam-dry 2–3 minutes.
• A quick blitz with a hand mixer gives a velvety base—don’t overmix.
• Keep the topping chunky by pinching it into small clumps.
• For extra depth, brown the vegan butter first or add 1 Tbsp tahini to the mash.
• Must be nut-free? Use sunflower seeds only; confirm oats are certified GF.

Variations (mapped to interests)

• Gluten Free Sweet Potato Casserole: Certified GF oats; swap cornstarch with arrowroot; check marshmallow label.
• Dairy Free Sweet Potato Casserole: Use coconut or almond milk + olive oil/vegan butter (default).
• Healthy Sweet Potato Casserole: Use 2 Tbsp maple + 1 Tbsp coconut sugar; add ½ cup unsweetened vegan yogurt for creaminess.
• Sweet Potato Breakfast Casserole: Portion into ramekins; bake, chill, and reheat for quick breakfasts.
• Vegetarian Sweet Potato Recipes: Same recipe also fits vegetarian diets; use standard marshmallows if not vegan.

How to Serve

• With roasted vegetables and lentil loaf for a plant-based holiday plate.
• As a side to skillet tofu, seitan roast, or veggie burgers.
• Breakfast: warm scoop with dairy-free yogurt and berries.

Make Ahead & Storage

• Make ahead (48 hrs): Assemble base in the dish; keep streusel separate. Refrigerate. Top and bake +5–10 min from cold.
• Freeze: Bake base only; cool and freeze up to 2 months. Thaw overnight, add streusel, and bake until hot.
• Leftovers: Refrigerate 3–4 days. Reheat covered 325–350°F until warmed; broil 20–30 sec to re-crisp topping.

FAQs

Can I use canned yams?
Yes—use 2 cans (29 oz total), very well drained; reduce milk to ¼ cup.

How do I keep it nut-free and gluten-free?
Use pumpkin/sunflower seeds, certified GF oats, and arrowroot or cornstarch to set.

Do I need eggs to make it set?
No—1 Tbsp cornstarch or arrowroot provides structure; bake until the center is just set.

Is coconut milk required?
No—almond, oat, or soy milk all work; choose unsweetened.

Simple Nutrition (estimate, per 1 of 10 servings)

Calories ~260 | Carbs 45g | Protein 4g | Fat 8g | Fiber 6g | Sodium 220mg | Added sugar ~7g