Dairy Free Sweet Potato Casserole
This Dairy Free Sweet Potato Casserole is a creamy (egg-free) sweet potato side dish, prepared with a crunchy cashew-pecan topping!
For the holiday season, we recently served this Vegan Sweet Potato Casserole at our Thanksgiving feast. It’s sort of like a Sweet Potato Souffle, because it’s fluffy and so good (but of course without eggs).
We are a sweet potato family, as in we love sweet potatoes cooked in various ways. This gluten-free, dairy free option is the perfect side dish to bring to a Thanksgiving meal, becuase it sastifies those following both vegan and gluten free diets. Plus, it’s delightful. :)
Dairy Free Sweet Potato Casserole
A Sweet Potato Casserole is one of our family favorite side dishes, and this time we modified the topping with coconut milk and cashews – so good! For non-vegan, you may want to try our this crostini appetizer.
Gather these ingredients:
- Sweet potatoes
- Orange
- Cinnamon
- Coconut milk
- Nutmeg
- Salt
For the topping
- Toasted pecans
- Toasted cashews
- Shredded coconut
- Cinnamon
- Coconut sugar
- Avocado oil
- Salt
How to bake sweet potatoes
- Wash and dry the potatoes. Poke fork holes in each potato a few times.
- Roast the sweet potatoes on a foil-lined pan for one hour to an hour and a half, depending on the size of the potatoes.
- Potatoes should be tender when poked with a fork and caramelizing at the base.
- When done, remove from oven and allow to cool.
How do you make sweet potato casserole?
Preheat oven to 350°
- Combine the coconut cashews, pecans, avocado oil, cinnamon, coconut sugar, and salt to taste in a food processor. Pulse until coarse and paste-like.
- In a large bowl, beat the potatoes with an electric mixer. When smooth, add in coconut milk, cinnamon, nutmeg, orange juice, and zest. Beat until smooth and salt to taste.
- Spoon the sweet potatoes into a 9×13 pan (spray with cooking spray) and spread evenly with a spatula.
- Then, add the topping—because it’s paste-like, use your fingers to crumble it on top.
- Bake and serve!
Tips and substitutions:
- Bake the sweet potatoes ahead (love a side dish I can prepare the day before).
- Peel and mash the potatoes.
- Make the topping, and right before serving, bake the sweet potato casserole with a crunchy cashew-pecan topping!
- You can substitute the nuts for your favorite nuts (almonds, pistachios, walnuts).
- Make the full recipe, cover with foil, and take to your party. You can reheat in the oven if you need to.
Your guests are going to love you!
In the meantime, I think back to this past holiday and the fun our family had together. This picture was years ago (3 houses ago) and what fun we had. What amazing food we served :)
Here are some goofy and not goofy pictures of the group. And a sweet one of Abby with her Pa.
We enjoyed this delish Vegan Sweet Potato Casserole, and now it’s a regular at every Thanksgiving.
More Sweet Potato recipes:
Tender Melting Sweet Potatoes [Foodie with Family]
Roasted Sweet Potatoes and Brussels Sprouts [The Food Charlatan]
Sweet Potato Buttermilk Biscuits
Epic Sweet Potato Dinner Board
Get the Recipe:
Dairy-Free Sweet Potato Casserole
Ingredients
Sweet Potatoes:
- 6 medium sweet potatoes
- 1 orange, juiced and zested
- 1 Tbsp cinnamon
- ½ c coconut milk
- 1 tsp nutmeg
- Salt to taste
Topping:
- ½ c toasted pecans
- ½ c roasted cashews
- ⅓ cup shredded coconut
- 1 Tbsp cinnamon
- 2 Tbsp coconut sugar
- ⅛ c avocado oil
- Salt to taste
Instructions
- Preheat oven to 450°
- Wash and dry the potatoes. Roast the sweet potatoes whole on a foil-lined pan for one hour to an hour and a half, depending on the size of the potatoes. They should be tender when poked with a fork and caramelizing at the base.
- When done, remove from oven and allow to cool.
- Preheat oven to 350°
- In a food processor, combine the coconut cashews, pecans, avocado oil, cinnamon, coconut sugar, and salt to taste. Pulse until coarse and paste-like.
- In a large bowl, beat the potatoes with an electric mixer. When smooth, add in coconut milk, cinnamon, nutmeg, orange juice, and zest. Beat until smooth and salt to taste.
- In a greased 9X13 pan, pour in sweet potatoes and spread them evenly into the pan. Then, add the topping—because it’s paste-like, use your fingers to crumble it on top.
- Bake in the oven for 25-30 minutes and serve warm!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
thank you for this recipe haven’t ever tried with coconut milk or otherwise vegan-iced, but appreciate the vegan twist, especially since I love sweet potatoes