Why You’ll Love This Recipe
This Vegan Sweet Potato Casserole is both healthy and indulgent. The creamy mashed sweet potatoes are perfectly balanced with the oat-pistachio crumble, creating the ultimate comfort food that’s still light and nourishing. The addition of almond milk, maple syrup, and lemon juice brightens up the sweet potatoes, while the crumble adds a crunchy, nutty texture. Plus, it’s gluten-free and can be made ahead for easy holiday or weeknight meals!
Ingredients
For the Casserole:
- 2.5 lbs (5 large) sweet potatoes (orange-fleshed yams), peeled and cubed into 1-inch pieces
- ½ cup unsweetened almond milk (or other plant milk)
- 1 tsp lemon juice or apple cider vinegar (brightens the mash)
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 2 tsp salt
- ⅛ tsp ground nutmeg (a pinch for depth)
For the Oat-Pistachio Crumble:
- 1 cup roasted pistachios, roughly chopped
- 1 cup rolled oats (pulse 2-3 times to break up slightly)
- 1 ripe banana, mashed to bind
- 1 tbsp pure maple syrup
- 3 tbsp melted coconut oil
- ½ tsp pure vanilla extract
- 2 tsp ground cinnamon
- ¼ tsp salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Boil & Mash Sweet Potatoes
Place the peeled and cubed sweet potatoes in a pot and cover with cold salted water. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and return the potatoes to the pot to let off excess moisture.
2. Make the Creamy Mash
In a small bowl, whisk together the almond milk, lemon juice (or vinegar), vanilla, cinnamon, nutmeg, and salt. Pour this mixture over the potatoes and mash until smooth and creamy. Taste and adjust the seasoning if needed.
3. Prepare the Crumble Topping
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chopped pistachios and lightly processed oats. In another bowl, mix together the mashed banana, maple syrup, melted coconut oil, vanilla, cinnamon, and salt until fully combined. Stir in the nut-oat mixture until everything is evenly coated.
4. Assemble & Bake
Spread the sweet potato mash in an even layer in a 2-quart casserole dish. Crumble the oat-pistachio topping evenly over the mash, pressing it lightly to compact it. Bake for 25-30 minutes or until the topping is golden brown and the filling is bubbling at the edges.
5. Rest & Serve
Let the casserole cool for 5 minutes before serving. Garnish with extra chopped pistachios or a sprinkle of cinnamon if desired.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Notes
Make-Ahead
You can assemble the casserole and refrigerate it (covered) for up to 8 hours before baking. Just bake right before serving!
Fruit Variations
Feel free to swap out the pistachios for pecans or walnuts. You can also use a mix of spices like ginger or cardamom for a different flavor profile.
Gluten-Free
This recipe uses certified gluten-free oats, making it suitable for those following a gluten-free diet.
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat in a 325°F oven until warmed through.
FAQs
1. Can I use regular milk instead of almond milk?
Yes, you can use any kind of milk you prefer, such as oat milk, soy milk, or regular dairy milk. The recipe is flexible to suit your preferences.
2. Can I make this casserole ahead of time?
Yes, this casserole is great for meal prep. You can make it up to 8 hours ahead and store it in the fridge before baking. Simply bake it when you’re ready to serve!
3. Can I substitute the banana in the crumble topping?
Yes, the banana acts as a binder for the crumble. If you prefer not to use banana, you can try using applesauce or a bit of extra maple syrup, though the texture may vary slightly.
4. Can I freeze this casserole?
Yes, this casserole can be frozen before or after baking. Just ensure it’s cooled completely, then wrap it tightly in plastic wrap and foil. To reheat, thaw overnight in the fridge and bake as directed.
5. Is this casserole sweet or savory?
This casserole is on the sweet side, thanks to the cinnamon, maple syrup, and banana in the topping. It’s more of a dessert or sweet side dish, perfect for holiday meals.
Conclusion
This Easy Vegan Sweet Potato Casserole with Oat Crumble is the ultimate plant-powered dish for any meal. With creamy mashed sweet potatoes, a naturally sweet oat-pistachio crumble, and no refined sugars or dairy, it’s a wholesome and comforting dish that everyone will love. Whether you make it for a holiday gathering or a cozy weeknight meal, this casserole is sure to be a hit!
Easy Vegan Sweet Potato Casserole with Oat Crumble
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Vegan, Side Dish, Comfort Food
- Method: Baking
- Cuisine: American
Description
This Easy Vegan Sweet Potato Casserole with Oat Crumble is a healthy twist on a classic dish, made with creamy mashed sweet potatoes, almond milk, and a sweet, nutty oat-pistachio topping. Perfect for holiday meals or a weeknight dinner, it’s a vegan, gluten-free, and refined-sugar-free option that everyone will love!
Ingredients
For the Casserole:
2.5 lbs (5 large) sweet potatoes (peeled and cubed into 1-inch pieces)
½ cup unsweetened almond milk (or other plant milk)
1 tsp lemon juice or apple cider vinegar
2 tsp pure vanilla extract
2 tsp ground cinnamon
2 tsp salt
⅛ tsp ground nutmeg
For the Oat-Pistachio Crumble:
1 cup roasted pistachios, roughly chopped
1 cup rolled oats (pulse 2-3 times to break up slightly)
1 ripe banana, mashed
1 tbsp pure maple syrup
3 tbsp melted coconut oil
½ tsp pure vanilla extract
2 tsp ground cinnamon
¼ tsp salt
Instructions
-
Boil & Mash Sweet Potatoes
Place the peeled and cubed sweet potatoes in a pot and cover with cold salted water. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and return to the pot to release excess moisture. -
Make the Creamy Mash
In a small bowl, whisk together almond milk, lemon juice (or vinegar), vanilla, cinnamon, nutmeg, and salt. Pour over the potatoes and mash until smooth and creamy. -
Prepare the Crumble Topping
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chopped pistachios and lightly processed oats. In another bowl, mix together mashed banana, maple syrup, melted coconut oil, vanilla, cinnamon, and salt. Stir in the nut-oat mixture until everything is evenly coated. -
Assemble & Bake
Spread the sweet potato mash in an even layer in a 2-quart casserole dish. Crumble the oat-pistachio topping evenly over the mash, pressing lightly. Bake for 25-30 minutes or until golden and bubbling. -
Rest & Serve
Let the casserole cool for 5 minutes before serving. Garnish with extra chopped pistachios or a sprinkle of cinnamon, if desired.
Notes
Make-Ahead: You can assemble the casserole up to 8 hours in advance and refrigerate before baking.
Fruit Variations: Swap pistachios for pecans or walnuts; try adding spices like ginger or cardamom for flavor variation.
Gluten-Free: Certified gluten-free oats ensure this casserole is suitable for gluten-free diets.
