This recipe is a delicious Dairy Free Sweet Potato Casserole that’s filled with better-for-you ingredients. It’s everything you love about the traditional sweet potato casserole with a healthy twist.
Looking to make a healthy sweet potato casserole recipe for the holidays Thanksgiving or Christmas dinner? This recipe consists of sweet potatoes that are velvety smooth and a pecan topping with rich fall flavors and the best part, it’s healthy!
Sweetened with maple syrup and spiced with cinnamon and nutmeg, you’re sure to go back to this traditional sweet potato casserole for seconds! That's right, no brown sugar or marshmallows needed to make this delicious healthy sweet potato casserole! The pecan topping is made with pecans, dates and pumpkin seeds to add to the sweetness of the dish and to give it some crunch.
Ingredients You'll Need:
- Sweet potatoes
- Almond milk, or any dairy-free milk
- Dairy free butter
- Pure maple syrup
- Vanilla extract
- Ground cinnamon
- Pecan pralines
- Dates, pitted
- Almond flour
- Dairy free butter
How to make the Dairy Free Sweet Potato Casserole:
This is an easy side dish recipe with just a few simple steps. You’ll have this prepared as a Thanksgiving or Christmas side dish in no time.
- Boil the sweet potatoes. Cook the potatoes for 20-30 minutes, or until the potatoes are tender.
- Mash the sweet potatoes. You can use a hand masher or electric beater.
- Add the remainder of the ingredients into the bowl and mix until it’s smooth.
- Make the topping. First, roughly chop the pecans and dates and toss them in a large bowl. Then add the pepitas, cinnamon, almond flour and vegan butter and mix until everything is combined.
- Spread the sweet potato mixture in an even layer into a casserole dish.
- Sprinkle the topping on top in an even layer.
- Bake for 25-30 minutes, until the top becomes a nice golden brown.
- Let it cool once you take it out of the oven, then serve!
How to Prepare the Casserole Ahead of Time:
Need to make this casserole ahead of time? To do this:
- Keep your mashed sweet potatoes and crumble topping separate and tightly covered in the fridge.
- The next day, take the mixtures out of the fridge and let the sweet potatoes thaw for about 30 minutes.
- Then, spread the sweet potato into an even layer in the baking dish and sprinkle the pecan crumble on top.
- Place the dish into the oven and bake for about 30 minutes or until the top is golden brown.
Yes. You can bake the potatoes ahead of time and then use them in the dish however boiling the potatoes saves more time. If you choose to bake them, you may need a little extra almond milk when making the dish since they will lose some moisture in the oven.
Simply leave the egg out of the recipe. The sweet potato mash will cook up somewhat thinner but still will taste great.
The leftovers can be stored in the fridge for 4 to 5 days. You can reheat single serving portions in the microwave or reheat the entire casserole in the oven.
If you plan to reheat the dish in the oven I recommend letting the casserole dish sit at room temperature, leaving it out for about 30 minutes. Then cover the dish with foil and bake at 350 degrees F for about 15-20 minutes until warm.
The casserole will also reheat great in the microwave, in a microwavable safe dish.
More Recipes You May Like:
Dairy Free Sweet Potato Casserole
- 4 sweet potatoes medium
- 1/2 cup almond milk or any dairy-free milk
- 4 tablespoons vegan butter melted
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup pecan pralines
- 4 dates pitted and diced
- 1/4 cup pepitas or pumpkin seeds
- 1 teaspoon ground cinnamon
- 1/4 cup almond flour
- 2 tablespoons vegan butter melted
- Bring a large pot of water to boil on high heat.
- Cut the potatoes into chunks and place them into the pot. Doing this will make sure the potatoes cook evenly and quicker.
- Cook the potatoes for 20-30 minutes, or until the potatoes are tender.
- Drain the potatoes over a colander, and place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
- Add the dairy-free milk, butter, maple syrup, vanilla extract, cinnamon and nutmeg into the mixture and continue mixing until creamy. Set aside.
- Preheat your oven to 350 degrees F.
- Make the crumble topping by roughly chopping the pecans and dates and then add it to a small mixing bowl.
- Add to the mixing bowl the pepitas, cinnamon, almond flour and butter. Mix thoroughly with a large spoon until combined.
Sweet Potato Casserole
- Spread the sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle on the topping mixture.
- Bake for 25-30 minutes, or until the top is golden brown.
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