Healthy Vegan Sweet Potato Casserole with Pecan Oat Crumble – the perfect side dish for your holiday table. Gluten-free too!
And just like that it’s November!
We had some crazy beautiful weather in October so its hard to believe that November is actually here. But the rain and colder temperatures have arrived, making it feel like the fall season is *truly* here – at least in Michigan. The trees are barren and I kind of don’t like it.
I wouldn’t say fall is my least favorite season, but this part of fall – the brown trees and cold rain – doesn’t do much for me. November actually might be my least favorite month… Okay I take that back. There is Thanksgiving, obviously. Also two of my younger siblings birthdays fall at the end of November. I suppose it’s not too bad. Recanting my least favorite month statement.
Oh! But speaking of my younger sister… She’s recently engaged! AND my older sister is engaged. Oh, and my bestest Canadian friend is also engaged. Two weddings next October and then my younger sister is still working on plans. But we did check out a bridal shop over the weekend and it had me feeling all nostalgic. And also old… I’ll be 29 next month!
Courtney and I grew up sharing a bedroom and while we didn’t always get along in my teenage years (surprise, surprise) we are really close now. All of my siblings are actually. The other weekend the six of us got together at Courtney’s house in the D (Detroit) just because we hadn’t been together in one place since August at a cousin’s wedding. It’s always a challenge getting on the same schedule when 1) we live all over the place and 2) most have full-time jobs and busy schedules. But with the holidays right around the corner more planned get togethers and dinners will be had!
So, I wanted to share a healthier version of a sweet potato casserole that maybe you can put on your holiday menu this year.
Healthy Vegan Sweet Potato Casserole
I made a version of this last year which I brought to my family’s thanksgiving and it was a hit. I definitely have Brittany at Eating Bird Food to thank for sharing her recipe which inspired this recreation. I love the pecan oat crumble and that the mashed sweet potatoes aren’t overly sweet here. I don’t know who decided that marshmallows go on traditional sweet potato casserole, but I really enjoy this pecan oat crumble version so much better. It feels more like a side dish and less like a dessert.
what you need
coconut or brown sugar
BOIL POTATOES: I cut the potatoes (with the skins on) into large chunks, and then let them boil until soft – about 20-30 minutes. Then I rinsed them under some cold water and the skins came right off. You can also bake the potatoes, but it will take a little longer.
COMBINE: Then the rest of the ingredients (except the crumble) can go into a mixing bowl where everything gets combined. You can also use a potato masher – which I realized when making this recipe I do not own. Either way you mix, be careful not to over-mix so that some of the texture in the sweet potato remains.
PREPARE: All that’s left is transferring the sweet potato mix into a casserole dish and top with the pecan oat crumble – just a mix of rolled oats, flour, pecans, cinnamon, nutmeg, sugar and coconut oil.
BAKE: Bake casserole for about 45 minutes until crumble is golden and let rest for 15 minutes or so before serving.
Even though sweet potato casserole is one of those dishes you tend to serve around the holidays, I could totally eat this year round… Anyone else?!
- 4-5 large sweet potatoes
- 1/4 cup maple syrup
- 3 TBS coconut oil, melted and cooled
- 3/4 cup non-dairy milk, room temperature (canned coconut milk will provide richer texture but any milk works)
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Pecan Oat Crumble:
- 1 cup gluten-free rolled oats
- 1/2 cup 1:1 gluten-free flour, whole wheat white flour, or all-purpose (almond meal will also likely work)
- 1/2 cup chopped pecans
- 1/2 cup coconut or brown sugar
- 6 TBS softened coconut oil*
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- Cut sweet potatoes in large chunks (I left skins on) and place in large pot of water. Bring to a boil for 5 minutes then reduce to simmer about 20 minutes, or until potatoes are tender – check with fork. Drain and rinse with cold water. Peel skins once potatoes have cooled.
- Preheat oven to 350ºF. Grease/spray large casserole dish or 9×13 pan; set aside.
- Place peeled sweet potatoes in bowl of stand mixer with maple syrup, melted & cooled oil, milk, vanilla, and cinnamon. Use paddle attachment to gently combine. Keep some texture with the potatoes, but you want the mixture fairly smooth. You can also do this by hand using a potato masher.
- Transfer sweet potato mixture into prepared casserole dish; set aside.
- In a medium bowl combine ingredients for crumble: oats, flour, pecans, sugar, softened coconut oil, cinnamon and nutmeg. Use fork to combine or hands to mix together at end, leaving chunks.
- Sprinkle pecan oat crumble on top of sweet potato mixture, pressing gently into mixture.
- Bake uncovered for 40-45 minutes, until crumble is slightly golden. Allow casserole to rest for 10-15 minutes before serving. Enjoy!
*can use softened butter if not vegan/dairy-free
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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