Dairy Free Sweet Potato Casserole
This incredible dairy free sweet potato casserole is sure to become a holiday staple! Featuring a rich and creamy sweet potato base topped with a delicious oat pecan crumble, it’s impossible to resist. A healthier take on the classic dish, it’s also gluten free, soy free, egg free and vegan.
Tired of feeling like you’re missing out when it comes to holiday feasting?
I get it, I really do. My first thanksgiving after going dairy free was, um, a bit of a disaster.
BUT. I’m here to tell you that it definitely doesn’t have to be that way.
Case in point? This dreamy dairy free sweet potato casserole.
That’s so darn good even your dairy loving family members won’t issue one single word of complaint.
Because what we have right here? It’s holiday perfection.
We start with a rich mashed sweet potato base filled with hints of warm vanilla and sweet cinnamon.
And then we finish it off with an incredible crunchy, crispy, oat pecan topping.
Combining into a sweet but not cloyingly sweet dish that’s bound to be a favorite for years to come.
How To Make Dairy Free Sweet Potato Casserole
So, let’s talk about how this classic casserole goes down:
Cook the potatoes. First up, we’ll boil some sliced sweet potatoes until nice and tender, before mashing with a touch of coconut oil, almond milk, maple syrup and spices.
Spread in a baking dish. We’ll transfer the mixture to a baking dish and spread in an even layer.
Make the topping. Next, we’ll mix together some oats, oat flour, pecans, sugar and spices in a small bowl, before sprinkling over the potato base.
Bake until golden. Finally, we’ll pop our casserole in the oven to bake for about 30 minutes, until golden and crisp.
Tips & Tricks
- You can absolutely peel your sweet potatoes – I just prefer the added texture from the skins and all the extra nutrients (not to mention that it’s easier and quicker without any peeling involved!). But you do you.
- If you don’t have oat flour on hand, you can easily make it yourself. Add rolled oats to a blender or food processor and pulse until you have a fine, powdery flour.
- Alternatively, if you don’t need to keep this gluten free, you can substitute either all-purpose flour or white whole wheat flour for the oat flour.
- Raw walnuts will work just fine in place of the raw pecans.
- And finally, you can also use melted dairy free butter in place of the coconut oil in both the potato base and topping.
Make Ahead Option
If you want to prep this dish a day in advance, here’s my suggestion.
Make the mashed potato base and spread in the baking dish. Let it cool to room temperature, then cover and store in the fridge.
You can also mix together everything for the topping EXCEPT the oil and store covered on the counter.
The next day, let the casserole base come to room temperature. Then mix the oil into the topping and sprinkle over the potatoes. Bake as directed.
How To Store
Let the baked casserole cool to room temperature then store in an airtight container in the fridge. It will keep for up to 4 days.
Additional Dairy Free Sides You Might Enjoy:
- Dairy Free Mashed Potatoes
- Dairy Free Mashed Sweet Potatoes
- Savory Sweet Potato Casserole
- Maple Mustard Roasted Brussels Sprouts
- Roasted Green Beans and Carrots
- Dairy Free Apple Walnut Stuffing
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the potatoes:
- 3 pounds sweet potatoes, sliced ½ inch thick
- 1 teaspoon fine sea salt, divided
- 2 tablespoons melted coconut oil*
- ⅓ cup unsweetened plain almond milk
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the topping:
- ½ cup old-fashioned rolled oats
- ½ cup oat flour
- ¾ cup chopped raw pecans
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup coconut sugar (or lightly packed brown sugar)
- ¼ cup melted coconut oil*
- Preheat the oven to 400ºF. Grease an 8x8 inch baking dish with nonstick or olive oil spray and set aside.
For the potatoes:
- Add the sliced sweet potatoes and ½ teaspoon of the salt to a large stockpot. Add in enough cold water to cover the potatoes, then bring the water to a low boil.
- Continue to simmer, adjusting the heat as needed, for about 15 to 20 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot.
- With the pot set on the warm burner (with the heat turned off), add in the remaining ½ teaspoon salt, the coconut oil, almond milk, maple syrup, vanilla, cinnamon and nutmeg.
- Use a potato masher to mash the potatoes until smooth and creamy, then taste and adjust any of the flavors as desired (I usually add ¼ teaspoon more salt to make the flavors pop).
- Transfer the potatoes to the prepared baking dish and use a spatula to spread into an even layer.
For the topping:
- Add the oats, oat flour, pecans, cinnamon, salt and sugar to a small bowl. Mix to combine. Add in the oil and mix again until evenly moistened.
- Use your fingers to sprinkle the mixture evenly over the potatoes.
- Bake for about 25 to 30 minutes, until the topping is golden brown and slightly crisp (keep an eye on it toward the end of the bake time to make sure it doesn’t burn!). Let stand for about 10 minutes before serving.
*Melt the coconut oil first, then measure out the correct amount.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 263mgCarbohydrates: 56gFiber: 8gSugar: 23gProtein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.