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

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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.