Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole is oil free and a must have classic on your holiday table! It has a perfect crunch at the top and melt in mouth soft at the bottom. It’s crumble in the middle layer is made with the combination of quinoa, oats and warm spices.

Course Dessert, Side Dish

Cuisine American

Keyword how to make vegan sweet potato casserole, sweet potato casserole, vegan sweet potato casserole recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 315kcal

Author Gunjan

Ingredients

For the sweet potatoes

3 cups mashed or 2 large boiled and peeled sweet potatoes (see notes)
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
2 tbsp maple syrup
1 tsp vanilla extract
1/4 cup dairy free milk

For the crumble

1/4 cup quinoa flour
3/4 cup old fashioned oats
1/2 cup raw pecans
1/2 cup raw walnuts
1/4 tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp salt
2 tbsp brown sugar
1/2 cup dairy free milk

For the toppings

1/8 cup brown sugar
1/8 cup raw pecans
1/8 cup raw walnuts

Instructions

Preheat oven at 350-degree Fahrenheit and prepare a 9inch square/rectangular baking casserole dish. In a large mixing bowl combine all the sweet potato ingredients and mash it well with a spoon.
Spoon it out on the baking dish and spread it evenly with a spatula. Keep it aside.
In a food processor combine all the crumble ingredients and pulse or crush until it starts to stick each other.
Spoon it out and spread it evenly as the second layer on the sweet potatoes in the baking dish. Keep it aside.
Again, in the food processor, combine the ingredients for toppings and crush or pulse until it has a chopped texture.
Spread it evenly as the third layer on the sweet potato in the baking dish. Garnish it more with few pecan pieces.
Bake it in the middle rack of the oven for 30 minutes or until it is golden brown in color. Turn it off and take it out. Slice it or scoop it and serve.

Notes

To boil sweet potatoes:

Microwave option: in a microwavable bowl combine some water and slice the potatoes into two halves (along with the skin) and microwave for10 minutes or until it softens. Peel and mash.
Instant pot option: Peel the sweet potatoes and roughly chop them. Add water as to cover the potatoes. Close the li and seal the valve. Pressure cook it at steam potato option or manual at high for 15 minutes. Once done, release the pressure and open the lid. Drain the water and mash.
Stove top option: in a stockpot or Dutch oven peel and chop the potatoes and cover it with water. Turn it on at high and cook covered for 15-20 minutes or until soft. Turn it off, drain the water and mash with a food masher.

Measure the mashed sweet potatoes up to 3 cups.
Make sure to pulse or chop or crush the toppings to get the crunch and brownish coating at its top after baking. (do not over blend or over process because we do not want very fine powder).
This recipe can be made in the Dutch oven if you plan to boil the potatoes in it. Simply mash the potatoes in it after boiling and mix in the ingredients. Then follow the rest of the steps as explained in the instructions.

Nutrition