Jeff has never had sweet potato casserole. I repeat: JEFF HAS NEVER HAD SWEET POTATO CASSEROLE. Until last night when he ate like half this pan. It’s so interesting how everyone has such different holiday traditions. My fam, for example, would never in a zillion years have Thanksgiving at lunchtime, while Jeff’s family is hosting at 11:30am. Whaaaaa? Sweet potato casserole is as essential to the Thanksgiving spread as the turkey in my eyes. I have such fond memories of us grandkids gathering around the table with my late grandma’s sweet potato casserole waiting to be covered in marshmallows. Today’s version reminds me of home. It’s crazy easy to make and tastes so good that guests will be asking for it year after year!
Ingredients and substitutions
sweet potatoes: peeled sweet taters are the base of our casserole.milk: I like unsweetened vanilla almond or oat, but soy or coconut work too.old fashioned oats: for texture and flavor in our topping. You could also use quick oats.vegan butter: for buttery flavor without the dairy. I like Earth Balance. You could do coconut oil in a pinch.pecans: divine for nutty flavor. You could sub walnuts or use extra oats if you’re nut free.brown sugar: to sweeten! Coconut sugar also works.spices + vanilla: flavor town! Omit nutmeg if it’s not your thing.salt: to enhance and round out the flavor
Is sweet potato casserole heathy?
This dietitian loves that sweet potatoes are packed with nutrients like vitamin A for those peepers and fiber. This healthy twist on traditional sweet potato casserole has a bit less sugar and butter than the classic. Plus, we’ve got whole grain oats, brain-boosting pecans, and even a whole grain flour option.
Can sweet potato casserole be gluten free?
Totally. Simply use 1:1 gluten free flour or almond flour and certified gluten free oats.
Can it be made ahead?
Indeed. Make this 1-2 days in advance by preparing the filling and refrigerating it in the casserole dish (tightly covered). Make the topping separately and store in a baggie in the fridge. Add topping right before baking the day of! Back to the origin of this Vegan Sweet Potato Casserole! My sister’s mother-in-law (hi, Arlene!) actually has the best ever recipe for Sweet Potato Casserole. We went to her house in Cincinnati for Thanksgiving a few years ago and I’ll never forget it. How adorable is this recipe of hers that my sister sent me?!
Storage tips
Leftovers can be stored in the refrigerator for 3-4 days. To freeze, make the recipe as stated, but don’t bake it. Cover with foil and freeze. Thaw overnight in the fridge and then let it come to room temperature for 30 minutes before baking per the recipe.
More vegan thanksgiving essentials
Vegan Green Bean CasseroleVegan GravyPumpkin Pie BarsFavorite Cranberry Orange SauceSkillet Cornbread
TO MAKE AHEAD: Make this 1-2 days in advance by preparing the filling and refrigerating it in the casserole dish (tightly covered). Make the topping separately and store in a baggie in the fridge. Add topping right before baking the day of. GLUTEN FREE: Use 1:1 gluten free flour and certified gluten free oats.
