Saweet! Potato Casserole with a Crunchy Nut Crumble (Vegan + GF) – Oh She Glows (2024)

This is a side dish you’re going to want on the holiday dinner table. Or maybe, on your regular fall dinner table. Because who can wait for the holidays? It is sweet potato season after all, which means in this house we’re cooking them a couple times a week. Give me all the sweet potatoes, please. They are the edible equivalent to a big warm hug.

Now that it’s officially November (plus chilly and dark at 6pm…tear…sob), I figure some of us are thinking about happier things…like the holidays and all the delightful holiday food. I know I am. It’s my favourite time of the year to cook and bake. For some reason, I always have oodles and oodles of recipe ideas floating through my mind this time of the year and can’t keep up with testing them all out. You should see my “to make” list…it’s massive!

In preparation for the holidays, I decided to do something I’ve been meaning to do for a long time; I revamped my old sweet potato casserole recipe from 2009. It’s a good recipe, but with 5 years of recipe development under my belt I knew I could improve upon it. This version got lightened up and given a crazy good pecan oat maple crumble topping. It totally blew us away and the previous recipe is all but history in my mind.

Just look at this crunchy crumble…

Here are a few things I changed up:

1) cut sweetener by over half (you won’t even notice)

2) added some heart-healthy virgin coconut oil

3) added a new and improved crunchy topping – gives it a great texture contrast!

4) made this one gluten-free as the old one wasn’t

5) amped up the maple + cinnamon flavours

6) new photos…because 2009 wasn’t my best year for photography…hehe

I recommend serving each portion with a pat of vegan butter or coconut oil on top to really take it over the edge. The butter/oil melts and cascades all over the casserole. Bliss!!

I love you, sweet potatoes.

PS- If you haven’t tried it already, check out my Sweet Potato Oatmeal Breakfast Casserole. Dessert for breakfast!

See Also

Classic Sweet Potato Casserole Recipe

Sweet Potato Crumble Casserole

Vegan, gluten-free, refined sugar-free, soy-free

★★★★★
4.9 from 57 reviews

Yield
12 large side servings

Prep time
35 minutes

Cook time
35 minutes

Total time
1 hour, 10 minutes

This is a side dish you're going to want on the holiday dinner table! The crunchy nut crumble tastes just like an oatmeal cookie. I recommend serving this casserole with a pat of vegan butter or coconut oil to really take it over the top. Also try serving it with Coconut Whipped Creamfor a decadent twist. In this recipe, I swapped out half the vegan butter for virgin coconut oil to add some heart-healthy fats while still retaining that lovely butter flavour.

Ingredients

For the sweet potato mash:

• 4 1/2 to 5 pounds sweet potatoes (about4 to 5 large)
• 1 1/2 tablespoons (22 mL) vegan butter
• 1 1/2 tablespoons (22 mL) virgin coconut oil
• 2 1/2 tablespoons (37 mL) pure maple syrup, or to taste
• 1 teaspoon (5 mL) pure vanilla extract
• 3/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon fine grain salt, or to taste

For the Crunchy Nut Crumble:

• 1 cup rolled oats (use certified gluten-free if necessary)
• 1 1/3 cups pecan halves, chopped
• 1/3 cup almond meal or almond flour
• 1 teaspoon cinnamon
• 1/4 teaspoon fine grain sea salt
• 2 tablespoons (30 mL) virgin coconut oil, melted
• 2 tablespoons (30 mL) vegan butter, melted
• 2 1/2 tablespoons (37 mL) pure maple syrup

Directions

1. Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to medium-high, and gently boil for 10 to 20 minutes, until the potatoes are fork tender. Drain.
2. Preheat oven to 375°F (190°C). Lightly grease a 2 1/2-quart (10-cup) casserole dish and set aside.
3. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined.
4. Once cooked and drained, place sweet potatoes into a large bowl.
5. Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.
6. Sprinkle the crumble topping all over the sweet potato mixture, evenly.
7. Bake, uncovered, at 375°F (190°C) for 16 to 23 minutes, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil.

Tip:

• For a creamy twist, try subbing some of the butter/oil in the sweet potato mash for full-fat canned coconut cream.

Nutrition Information

(click to expand)

The Oh She Glows Cookbook has been nominated in the Good Reads Choice Awards 2014 in the Best Food & Cookbooks for 2014 category! I’m honoured to be nominated with so many other awesome food and cookbooks. This contest is a popular annual event and it is the only major book award decided by readers. That’s you! If you have enjoyed The Oh She Glows Cookbook, I would greatly appreciate your vote of support. You can log in with Facebook and it takes 2 seconds to submit the vote. You can find the voting page here. I’m so grateful to be able to do what I love each day and couldn’t do it without your support. Thank you!

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