Healthy Sweet Potato Casserole
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Add as Google Trusted SourceCreamy sweet potatoes meet a crunchy oat and pecan topping in this healthy sweet potato casserole. A vegan, gluten-free take on my mom’s holiday favorite.
My mom’s sweet potato casserole was always one of my favorite parts of Thanksgiving, Christmas and Easter dinner. When I decided to make a vegan and gluten-free version, I wanted to keep everything I loved about hers: the creamy sweet potato filling and, most importantly, that sweet, crunchy topping!
This version uses fresh sweet potatoes, maple syrup and coconut milk for the filling, with an oat and pecan crumble that gets golden in the oven. The coconut milk gives the potatoes a rich, creamy texture without butter or cream, and there’s a little cinnamon and nutmeg in every bite. Pair it with my healthy green bean casserole for the holiday table, or try my classic sweet potato casserole if your family is all about the marshmallow topping.
Table of Contents
- Why I Love This Sweet Potato Casserole
- Ingredients Needed
- Substitutions
- How to Make Healthy Sweet Potato Casserole
- Tips for the Best Sweet Potato Casserole
- What to Serve with Sweet Potato Casserole
- How to Make Sweet Potato Casserole Ahead of Time
- How to Store Leftovers
- Frequently Asked Questions
- More Recipes to Try
- More Thanksgiving Side Dishes
- Healthy Sweet Potato Casserole Recipe
“10 stars! Thank you for this healthy recipe. It has been my go-to sweet potato dish for years. We have egg, dairy and gluten allergies in our family, but those without allergies love it just as much. It’s the right amount of sweet, and I feel good knowing it’s full of quality ingredients. I’m so grateful for this!!”
Why I Love This Sweet Potato Casserole
- Made for sharing: It’s vegan and gluten-free as written, so you can bring one dish that works for guests with different dietary needs.
- A head start on holiday cooking: Prep the filling and topping ahead of time, then assemble when you’re ready to bake. One less thing to tackle on Thanksgiving morning!
- Fits right into your holiday menu: Serve it alongside turkey and stuffing, or pair it with my lentil loaf for a vegan holiday dinner.
Ingredients Needed
- sweet potatoes – fresh sweet potatoes make up the creamy filling. Look for orange-fleshed varieties like Jewel or Garnet.
- coconut milk – canned coconut milk adds creaminess without dairy. Full-fat makes a richer filling, but light coconut milk works too.
- maple syrup – adds sweetness and a little maple flavor that’s so good with the cinnamon and pecans.
- coconut oil – use melted coconut oil in the filling and solid coconut oil for the topping. The solid oil helps create those little bits of crumble!
- ground flaxseed – goes straight into the filling. No need to mix it with water or make a flax egg first.
- brown sugar or coconut sugar – sweetens the crumble topping. Either option works.
- pecans – add a rich, nutty crunch. Chop them so you get some in every bite.
- rolled oats – give the topping extra texture. Use certified gluten-free oats if needed.
- oat flour or almond flour – helps bring the crumble together. Either works here; choose certified gluten-free oat flour if needed.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Use butter: Vegan butter works in place of the coconut oil, or use regular butter if you don’t need the casserole to be dairy-free. Melt it for the filling and keep it cold for the topping.
- Swap the milk: Unsweetened almond, oat or soy milk can replace the coconut milk. The filling won’t be quite as rich, but you’ll still get plenty of creaminess from the mashed sweet potatoes.
- Switch up the nuts: Use chopped walnuts instead of pecans. For a nut-free version, try pepitas and choose oat flour instead of almond flour.
- No flaxseed? You can leave it out. There’s no need to buy a whole bag just for this recipe!
How to Make Healthy Sweet Potato Casserole
Ready to get started? Just follow these easy steps to bring this cozy casserole to life.
Step 1: Peel and chop the sweet potatoes, then boil until fork-tender. Drain well and let cool slightly.
Step 2: Mix the topping ingredients together, cutting in the solid coconut oil with a fork until the mixture is crumbly.
Step 3: Mash the sweet potatoes, then stir in the coconut milk, maple syrup, melted coconut oil, flaxseed, vanilla, cinnamon, nutmeg and salt.
Step 4: Spread the filling in a greased baking dish and sprinkle the crumble evenly over the top. Bake at 350°F for 40–45 minutes, until the topping is golden and the filling is hot.
Tips for the Best Sweet Potato Casserole
- Drain the potatoes thoroughly: Let them sit in the colander for a few minutes so excess water can drain and steam can escape. You want creamy sweet potatoes, not a watery filling!
- Keep some crumble texture: Work the solid coconut oil into the topping until you have small clumps. Stop before it becomes a smooth paste so you get those little crunchy bites throughout.
- Watch the topping: If the pecans and oats start getting too dark before the filling is hot, loosely cover the dish with foil and continue baking.
What to Serve with Sweet Potato Casserole
This is one of those holiday sides that works with just about everything on the table. Here are a few pairings to round out your meal:
- The main dish – Serve alongside roast turkey, or try my air fryer turkey breast if you’re cooking for a smaller gathering.
- Savory sides – My wild rice stuffing adds herbs and a little chewy texture, while cranberry sauce brings a tart contrast to the sweet potatoes.
- Something green – My kale and Brussels sprout salad adds freshness and crunch alongside the creamy casserole.
- Dessert – Wrap up the meal with a classic dessert! My healthy apple crisp, pecan pie brownies, vegan chocolate pie or vegan pumpkin pie bring the perfect sweet ending to your holiday feast.
How to Make Sweet Potato Casserole Ahead of Time
Want one less thing to do on Thanksgiving morning? Prepare the sweet potato filling and crumble topping the day before, then refrigerate them in separate covered containers.
When you’re ready to bake, spread the filling in your greased baking dish, sprinkle on the topping and bake as directed. The chilled filling may need extra time, so check that the center is hot before taking it out. If the topping is already golden, loosely cover it with foil while the filling finishes warming through.
How to Store Leftovers
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Warm individual portions in the microwave, or reheat a larger amount in the oven at 350°F until hot throughout. Loosely cover with foil if the topping starts getting too dark.
For the best texture, stick with refrigerating this casserole rather than freezing it.
Frequently Asked Questions
Yes! If you don’t need the casserole to be vegan, replace the ground flaxseed with one egg. Let the cooked sweet potatoes cool before mixing it in.
Be sure that you drain the sweet potatoes well after boiling and do not add too much liquid to the sweet potato mixture. If your casserole still seems watery, you can bake it a bit longer uncovered to allow some of the excess moisture to evaporate.
No. The filling contains maple syrup, and the topping uses brown sugar or coconut sugar. Both sweeteners contribute added sugar, so using coconut sugar doesn’t make the casserole sugar-free.
More Recipes to Try
More Thanksgiving Side Dishes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Sweet Potato Casserole
Ingredients
- 8 cups sweet potatoes, peeled and chopped, about 4 large potatoes
- 1 cup canned coconut milk, light or regular
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 Tablespoon ground flaxseed
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon freshly grated or ground nutmeg
Topping:
- ½ cup brown sugar or coconut sugar
- ½ cup chopped pecans
- ⅓ cup gluten-free old-fashioned oats
- ⅓ cup oat flour or almond flour
- 3-4 Tablespoons coconut oil, in solid form
Instructions
- Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.8 cups sweet potatoes, peeled and chopped
- Meanwhile, preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.½ cup brown sugar or coconut sugar, ½ cup chopped pecans, ⅓ cup gluten-free old-fashioned oats, ⅓ cup oat flour or almond flour, 3-4 Tablespoons coconut oil
- Place sweet potatoes into a large bowl and mash them with a fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.1 cup canned coconut milk, ¼ cup maple syrup, ¼ cup coconut oil, 1 Tablespoon ground flaxseed, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon freshly grated or ground nutmeg, ½ teaspoon sea salt
- Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture.
- Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.
Video
Notes
- Make ahead: Prepare the filling and topping the day before and refrigerate in separate covered containers. Assemble before baking. Chilled filling may need additional baking time; check that the center is hot.
- Topping: If the topping browns before the filling is hot, loosely cover with foil and continue baking.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat individual portions in the microwave or a larger portion in the oven at 350°F until hot throughout.
- Gluten-free: Use certified gluten-free oats and oat flour, or use almond flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
First time making sweet potato casserole and this recipe did not disappoint! I used 4 large sweet potatoes and it made enough to fill 2 casserole dishes (1 medium, 1 small). I omitted the oats on the smaller dish and just added a bit more pecans and oat flour. I also added a lot more cinnamon, all spice, nutmeg, and cloves. Will be making again!
Yay! I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
I’ve made this several times now and have really enjoyed it. The first time the feedback was that it could be a little sweeter so the next time I doubled the maple syrup and everyone loved it. This time I’m adding hemp hearts to the topping mix and will see if anyone notices. Just another way to sneak in something healthy.
So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I appreciate it!
Planning to make this for Thanksgiving! Can I use butter instead of coconut oil? Thanks!!
Yes!! Butter will work perfectly as a substitute. Let me know how this turns out for you!!
Made this for thanksgiving and planning to make it for Christmas. the family loved it. so delicious!
Yay! So glad this recipe was a hit with the fam! Thanks for making it and for coming back to leave a review. I really appreciate it.
5 + stars! ⭐️ made for a work pot luck a d everyone loved it.
I used almond milk/coconut sugar and an egg as I didn’t need it to be vegan. Loved already planning to make again for Christmas. That topping is chefs kiss.
Yay! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it, Jessica!
I made this for Thanksgiving and it ended up being my favorite dish of the night! So delicious.
So glad this recipe was a hit, Steffani! Thanks for coming back to leave a review. I so appreciate it!
10 stars! Thank you for this healthy recipe. It has been my go-to sweet potato dish for years. We have egg, dairy and gluten allergies in our family, but those without allergies love it just as much. It’s the right amount of sweet, and I feel good knowing it’s full of quality ingredients. I’m so grateful for this!!
Woo!! This makes me so happy to hear, Claire. I love that it’s been a go-to recipe for your family and that it works for everyone, allergies and all. Thanks so much for making it and for coming back to leave a review. I really appreciate it!
New family favorite! Reduced added sugar by baking sweet potatoes and omitting maple syrup in teh potato mixture. Also reduced coconut sugar in topping to just 1/3 cup. End result was still very sweet (dessert level), may go with even less sugar in the topping next time. Will definitely make again.
WOO! This seriously makes me so happy to hear, Meredith. I am glad you are loving this this recipe and it turned out great for you. Thank you for sharing your review + star rating, I really appreciate it!
The sweet potato recipe was a big hit. I added pieces of mint chocolate to the topping. Yummy 😋
Sounds great, glad you enjoyed this recipe. Thanks for your review + star rating, I appreciate it!
Can the casserole be made earlier than the event?
Absolutely! I provide detailed instructions on how to make this ahead of time in the post above. I just wouldn’t recommend freezing. Hope this is a hit!
This has been a big hit with my family for multiple years at Thanksgiving. I love that it’s naturally vegan and gluten free because I can take it to functions where people have dairy/gluten allergies or are vegan. Highly recommend!
WOO! I am so glad you are loving this casserole and it is a hit for everyone. Thank you for giving it a try and for sharing your review & star rating, it means so much to me!
Can you use regular eggs? If so how many?
Hi Sara – Yes, you can use 1 egg instead of the ground flaxseed.
Hi Brittany,
I have to follow very strict gluten-free and paleo diets due to health reasons so thank you for this recipe! I’m so excited to make it for Thanksgiving! I have a question though, do you think it could be made with pumpkin instead of sweet potato? Just looking for multiple options so I can use the recipe in a variety of ways. 😉
Hi Lisa – Of course, I hope you love this one. I bet pumpkin would work great for this recipe, I haven’t tried it though so let me know how it turns out for you! Enjoy!
hi! I’m making a test run of this recipe this week as I prep for Thanksgiving. because it is just a tester round I’m only making half. are there any special considerations for halving the recipe, or do I just half each of the ingredients? thank you!
Hi Alice! You should be fine to just half the recipe. I hope it turns out for you and that you love it. 🙂
Can you substitute flaxseed for just eggs or eggless eggs
Hi Rebecca – Yes, you can use flax eggs for this recipe instead of eggs!
This is my go-to sweet potato recipe. It is one of the few recipes I
I don’t change too much (honey instead of maple)! My sister-in-law despises coconut- she has no clue about the coconut content and scarfs it down every time I make it. Tee hee!
I don’t put the toppings on until the last 15 minutes. Prior to that I would always sadly burn the topping. Bummer.
Love this, Teresa. I am so excited to hear that this recipe is a hit. Thank you so much for sharing your review + star rating, I really appreciate it.
I used this recipe with pumpkin and should have increased the flax seeds since the pumpkin was a little watery than sweet potatoes. I also did not put the sugar in the topping but used some granola that was sweet also. I am excited to try the original recipe but probably will only use 1-2 T to make it less sugar. It was better the next day! These are ingredients I usually have in my home and excited for a pumpkin option that is vegan. Thanks!
Yum! The pumpkin is such a great idea, thank you for sharing, Linda. I can’t wait to hear how you like the sweet potato version as well. Thank you for sharing your review + star rating, I so appreciate it.
I don’t think I’ve tried an EBF recipe that I didn’t like. This recipe is amazing!! It was a HUGE hit. Even the sweet potato casserole haters were eating it. The biggest complaint was that I didn’t make enough! I’ll be making this again soon for sure. I hope your family had a wonderful Thanksgiving!
Ah, this means so much! I am so excited to hear that this recipe was such a hit for your whole family, Jenna. Thank you so much for coming back and sharing your review + star rating. I really appreciate it!
We loved it. I made it a couple of days ahead and heated at 300. It was delicious and the vegan son was happy!!
YAY! I am loving the convenience of being able to make this ahead of time. I’m so glad everyone enjoyed this recipe. Thank you for sharing your review & star rating, I so appreciate it.
Which is better – oat flour or almond flour for this recipe? Does one work better over the other? I have both. I’m excited to try this!
Hi Kim – They both work really well. I use whichever I have on hand. The oat flour might be my favorite though. Enjoy!
Would it be possible to roast the potatoes in the oven, peel the skin, mash as proceed with directions or do you specifically recommend boiling?
I typically recommend boiling, but I am sure roasting would work as well, might just take a bit longer and you want to make sure you get really soft. Hope you enjoy!
In efforts to conserve oven space on the big day, I’d love to make or at least head day or in the crock pot. Do you have cooking instructions? Or would you recommend making the sweet potatoes ahead of time and warming them up in the crock pot with the topping on to bake that step together? Thanks!
Hi Emily- You can absolutely make this recipe a day ahead of time, I like to prep my base first and store that in an airtight container in the fridge. You can cook this fully ahead of time and reheat it at 350 for about 20 minutes or add the topping and fully cook it the day of. It will keep in the fridge for 3-5 days. Hope you enjoy this recipe!
Do you use refined or unrefined coconut oil for the health sweet potato casserole
Hi David – For this recipe I use unrefined coconut oil. The main difference is that refined has more of a neutral taste vs. unrefined which has more of a coconut flavor. But either will work for this recipe. I hope you enjoy!
Would it be possible to freeze this?
Hi Stacey – I do not recommend freezing this casserole because the consistency would most likely change. So sorry!
Hello! I made this last year for the first time and it was delish. I’ve been asked to make it again for this year!!!
Thank you!
Excellent! I am excited to hear that this recipe is a highly requested hit, Kendall. Thank you so much for sharing your review + star rating, I really appreciate it!
I’ve made this the past 2 Thanksgivings and can’t wait to make it again! Sweet potato casserole is my favorite holiday dish and this is so good. I like to add a tablespoon of Miyoko’s salted butter.
Yay! I’m so happy you love this healthy sweet potato casserole, Emmy! Thank you for your review, it means so much to me.
This recipe was so easy and so delicious. My family loved it – there were no leftovers!
Woo!! Happy to hear this sweet potato casserole was a hit, Ann. Thanks so much for making it and coming back to leave a review!
Delicious!!! A lot like the one my granny would make every year for Thanksgiving. I made it for a special fall Shabbat breakfast.
Woo!! So pumped this sweet potato casserole was a hit. Thanks for the review, Kirsten!
My family LOVED healthier version of sweet potatoes. I will definitely be adding it to our holiday menu!
Yay! Happy to hear this sweet potato casserole was a hit, Laura! Thanks so much for the review!
This dish was the hit at Thanksgiving! I made both this version and then one topped with marshmallows. The base recipe was perfect – not too sweet and the crumble topping was so good. Subbed the flax seed for an actual egg as I was worried about it being too nutty but will try it with the flax seed next time.
Ah yay! This makes me so happy to hear, Jessica. Thanks so much for making both versions and coming back to leave a review. I so appreciate it!
So good! Followed the recipe exactly and it may be my new favorite holiday dish.
Ah yay! So happy to hear this casserole was a hit. Thanks for the review, Ida!
Made this for our Thanksgiving dinner yesterday…and it was hands down the favorite side of our crew. No one could believe that it was a healthy version. SO delicious!! Cannot say enough how much we loved this recipe. Thank you!! (and the make ahead tips were helpful)
Ah yay! This makes me so happy to hear! Thanks so much for trying out this sweet potato casserole, Sharla. Thrilled it was a hit! Thanks for the review :).
Made this with almond flour, coconut oil, almond milk, and brown sugar instead a coconut sugar (just didn’t have it). Seriously- this was the BEST thing on our amazing Thanksgiving table! Will make again for family dinners ❤️
Ah yay!! This makes me so happy to hear, Sarah. So pumped this sweet potato casserole was a hit. Thanks so much for coming back to leave a review. I so appreciate it!
This recipe gets rave reviews every time I make it. It’s just the right amount of sweet to be a dinner side dish. The nutmeg is an interesting but necessary addition. Omitting the flaxseed is fine because I never seem to have it on hand. I will never have another Thanksgiving without this!
Happy to hear this sweet potato casserole was a hit, Sara! Thanks so much for trying it out and coming back to leave a review. It means so much to me!
I made this for Thanksgiving as our sweet potato side dish. It was good, but very sweet. If I make this again, I will cut down on the sugar portion. May be better for a breakfast casserole.
I made this last week and it was delicious!!! I replaced the flaxseed with egg because I was all out of flax and it was still so good.
Ah yay! Happy to hear this sweet potato casserole was a hit, Ashley. Thanks so much for trying it out and coming back to leave a review!!
Hi! I made this before and loved it, but my husband didn’t like the nutty flavor which I’m thinking is from the flaxseed. If we wanted to modify it slightly and just use eggs instead, would it work? 1 egg or 2? Thanks so much!!! I am planning to make it again this holiday!!!
I made this in a full 9×13 pan. I made the full topping recipe too but put it on 2/3 of the pan and 1/3 marshmallows for the kids. They loved both and the extra topping was wonderful. Husband said it was the best he’s had.
I had half a butternut squash to use up so subed that for some of the sweet potato. I couldn’t taste it at all but it made me he dish just a tiny bit lighter. I might do it again next time too!
Yay!! So trilled this sweet potato casserole was a hit and I love that you tried butternut squash in it. Glad to hear it turned out well!
This was DELICIOUS. I don’t normally leave reviews on recipes, but this was too great not to. My family has lots of food allergies, so this was a perfect way to still enjoy a classic dish at Thanksgiving dinner. One person has a pecan allergy, so I subbed chopped almonds in the topping and it worked great. Thanks for a wonderful recipe!
Yay!! So happy to hear this sweet potato casserole was a hit, Michelle. Thanks so much for trying it out and coming back to leave a review. I really appreciate it!
I made this twice. Once exactly as it is written and then adjusted. I found it too sweet. I cut down the maple syrup by 3 Tbs, and the brown sugar by 4 Tbs. In the potatoes I added 1/4 tsp orange peel, and 1/8 tsp ground cloves, In the topping II added 1/2 cup pecans to equal 1 full cup, and 1/2 cup unsweetened coconut,
So glad you enjoyed this recipe, Renae!! Thanks for making it and for the review. I appreciate it!
I made this sweet potato casserole yesterday and it was a hit in my family. Super easy to whip up and the flavor is out of this world. It’s sweet, nutty, creamy, and full of flavor. I will definitely be making this as part of Thanksgiving meal this year. Thank you for this delicious and easy recipe. I loved it.
Yay!! So happy to hear you enjoyed this sweet potato casserole, Aida! Thanks so much for trying it out and coming back to leave a review. It means so much to me!
I tried both this and the clsssic sweet potato casserole today when testing recipes for a Friendsgiving with neighbors this weekend! Super simple to throw together and tastes delicious! Will definitely make several times this season. Thanks Brittany for another incredible recipe 🙂
Yay!! So happy to hear this sweet potato casserole was a hit, Mallory! Thanks so much for trying them out and coming back to leave a review. I really appreciate it!
I’m going to try this, except I’m going to use a non-sugar sweetener, like erythritol. I’m not sure if it comes in a “brown sugar” form ( I know it comes granulated and powdered), but it would be worth looking for. Or monkfruit sweetener.
Let me know how it turns out for you, Lorry!
Made this for thanksgiving and it was a big hit with the whole family. Delicious!
I’m so glad!! Thanks for coming back to leave a review, Janine. I so appreciate it!!
So delicious! I was searching for a healthy version of sweet potato casserole and happened upon this recipe. After taking a glimpse down through the ingredients, I felt it was worth a shot. Absolutely fantastic. I followed the recipe exactly, using the coconut sugar instead of brown sugar. Of course it doesn’t taste just like the original with the brown sugar, but it is so healthy that I don’t feel guilty eating it! Thank you for a wonderful, healthy side dish! I will be making this again!
So glad you enjoyed this recipe, Julie!! Thanks for coming back to leave a comment. 🙂
Sweet potato casserole is my fave Thanksgiving side dish, and this one did not disappoint! I’m so glad there are leftovers too, so I can enjoy all week. I used coconut milk and coconut oil, and next time I might opt for vegan butter or regular butter in place of coconut oil, since I prefer the butter taste to coconut oil. But this was still sooo good! Thank you for the recipe!
So glad this recipe was a hit, Kara!! I so appreciate you making it and coming back to leave a review. It means the world to me. 🙂
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Omg! Made this for Thanksgiving and it was my favorite side dish this year! Truly the best sweet potato casserole I’ve had, and I love that it’s a healthier version. This recipe is definitely a keeper. Thanks so much!
Ahh yay! That makes me so happy to hear, Nathalie. I’m so glad this casserole was a hit for Thanksgiving dinner! Thanks for making it and for coming back to leave a review. I so appreciate it!
Is there a substitution for the coconut milk and coconut oil?
You could use another plant-based milk. I’d go with some creamy like oat milk or cashew milk. You can do vegan butter or regular butter in place of the coconut oil. Let me know if you try it!
I can’t wait to make this for my family this Thanksgiving! Can it be made a day or two ahead?
Hey Paula – Yes, I have a note about that in the blog post. 🙂 You can definitely prep this ahead of time. I prefer to prep the sweet potato base, store in an airtight container in the refrigerator and then prep the topping separately. The morning of, you can add the base to a casserole dish, add the topping and bake! If you just want to get it all done, you can bake the entire casserole ahead of time and keep in the fridge for 3-5 days.
This looks amazing! I have someone who can’t eat oats – Do you have a suggestion for a substitute in the topping? Or just leave out? Thanks!!
Hey Kelli – You could try just subbing in more flour/nuts for the oats. Let me know how it turns out if you try it. 🙂
This recipe looks great! Do you have any make ahead instructions for this recipe?
Hey Janine – I have instructions for prepping the dish in advance in the blog post. 🙂
This is such a great recipe. I make it for the holidays and my fam loves it!
Assuming I can leave out the pecans for the topping due to allergies? Should I just add more flour or leave as is?
Totally! You can just skip the pecans if needed. Shouldn’t need to add more flour.
This recipe is AMAZING! My family loved it and it’s definitely a keeper. The coconut milk helps keep it creamy, and the spice combination is incredible. Thanks for providing a healthy and delicious take on a classic. ❤️
Oh yay!! I’m so glad you tried and loved this casserole, Lysandra! It’s one of my all-time faves. I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other readers!
Hi, can I leave out the flour in the topping, or is the flour needed?
Hey Arielle – You could try just subbing in more oats for the flour. Let me know how it turns out if you try it. 🙂
This looks delicious and I plan to make for thanksgiving. Can you sub canned sweet potato in place of baking sweet potatoes? I just purchased a few cans from Whole Foods and am hoping I can use them as a shortcut! Thanks!
Hey Angela! Yes, I think canned sweet potatoes would work just fine. 🙂 I can’t wait to hear what you think, definitely let me know how it turns out!
I made this recipe for a Friendsgiving with my mom’s group and it was a huge hit! So delicious! I’ll be making another pan for Thanksgiving. And sharing the recipe with my sister who is gluten and dairy intolerant. Thanks for a delicious recipe!
Yay!! That makes me so happy to hear, Anna. I’m so glad the casserole was a hit! I really appreciate you coming back to leave a comment and star rating. They are super helpful to other EBF readers. <3
I’ve been making this casserole 2 years in a row now for both my family Thanksgiving dinners and Friendsgiving too and it’s always a hit! I have multiple family / friends that are gf or vegan so this is always my go-to recipe. Love it!
Ahh yay!! That makes me so happy to hear, Monica! I’m so glad this casserole is a hit with your family and friends. Thanks for taking the time to come back and leave a comment / star rating. I so appreciate it! <3
This was so good! I made it a for a Friendsgiving and people were grateful it wasn’t loaded with refined sugars. I cubed and roasted my sweet potatoes with a little avocado oil before mashing so they carmelized a bit more and it turned out great.
Yay!! I’m so happy to hear that this recipe was a hit! Thank you for trying it. <3
Can you omit the ground flaxseed and sub unsweetened almond milk for coconut milk?
Hi Morgan – Yes, you can use coconut milk instead of almond milk. If you’re going to take out the flaxseed I would use 1 egg in place of it because the flaxseed replaces the egg in this recipe.
Brittany, my wife utilized the Oatmeal Cookie recipe. She interchanged 1/4 cup of flour with a 1/4 cup of ground flax meal and reducecd 1/4 cup of Oatmeal and added 1/4 of Almond Meal. She substituted Coconut Oil with Avacado Oil. Next time we would increase the spices to our taste. We used raisins and walnuts in our recipe. Delicious. Thank you for sharing. David & Diana Herbek
Hi David, I’m so happy to hear that you and your wife tried and enjoyed this recipe. I’m glad it turned out well with your modifications. I’m sure the added raisins and walnuts were delicious. And thank you for taking the time to leave a comment and star rating, I so appreciate it! The ratings are super helpful to other EBF readers.
Thank you, Brittany. The combination of sweet potato + maple syrup + vanilla + cinnamon + nutmeg + pecans is a match made in heaven. I’ve added this recipe to a mini sweet potato recipe roundup for flexitarians.
Goood day!This is kid off off topic but I need some guidance from an established blog.
Is it tough to seet upp your own blog? I’m nnot very techincal but I can figure things out
pretty quick. I’mthinking about creating my ownn bbut I’m not sure where to begin. Do you have any tips
or suggestions? Appreciate it
actually, the dish is not very eye-catching.But, okay, importantly it’s good for health. Can you tell me the taste of it ?
Hi, saw this on Instagram, great!
I’m european though, and it seems
confusing, is this casserole a dessert,
or a side dish for main meal
One comment was for breakfast?
how would you
catagorise it! Thanks
Mairi-a: A sweet potato casserole is a traditional side dish for a main meal, especially a meal for the holidays or for a social event in the U.S. There are many traditional American recipes for sweet potato pie, which is a dessert and would contain very similar ingredients (brown sugar, maple syrup, vanilla extract, etc.). The chief difference is pastry dough for pie, and only a streusel topping for the casserole.
Breakfast casseroles are not as popular in the U.S. as sweetened cereal, but we typically make them egg-based, similar to quiche and are often light on vegetables and heavy on meat. Having this sweet potato casserole for breakfast is not a traditional suggestion, but a very good way to increase the consumption of vegetables.
Older, more traditional American recipes tend to emphasize sweet preparations with this particular root vegetable, but other cultures tend to prepare them with more savory ingredients.
I made this recipe for Thanksgiving, and it was great! I loved the flavor of the sweet potatoes and the crunchy topping. Delicious, and healthier than so may other recipe. A keeper – I will definitely make it again.
Made your sweet potato casserole for Thanksgiving dinner. It camer out delicious! I made a couple of tweaks to the recipe. I roasted the sweet potatoes to add in the carmelized flavor. Worked great! I omitted the coconut oil and used almond butter for the topping. I omitted the coconut oil in the sweet potato mixture and replaced with a homemade walnut butter since it adds a buttery flavor. Worked great making it ahead then adding the prepared crumb topping just before putting in the oven.
Initially, I planned to double the recipe, but due to sick guests cancelling after I baked the sweet potatoes, I’m going to make the second batch today and freeze it. I think I’ll freeze it in a zip lock bag molded to the size of the baking dish so it won’t have to be defrosted to fit the dish.
Definitely a keeper recipe! Thank you for taking the time to create such a wonderful recipe.
Just put this in the oven for the second year because it was such a big hit last year. Doubled the recipe this year so we’d have plenty!
Excited to try this for Thanksgiving!
Yay! You’ll have to come back and let me know how it turns out! 🙂
We tried this new recipe for our family Thanksgiving. Now that we have a dairy-free nephew, we have to give up our old (butter-filled) recipes and search out new ones. THIS ONE IS AWESOME!!! Give it a try with your families this year! You won’t be disappointed.
…and leftovers made an amazing breakfast today 😉
Yay!! This makes me so happy, Allison. And I’m totally with ya on having the leftovers for breakfast. That might be the best part about making this. Also, thank you so much for coming back to leave a comment and star rating. I so appreciate it and I know other readers will appreciate it as well. 🙂
Please help!!! This is my favorite sweet potato casserole recipe and I just went to look at it again because I plan on making it for Easter and the recipe isn’t coming up. I used my phone and the computer so I’m thinking it’s not just me. Can you please send me the recipe or try to get it loaded back onto this page? It will be greatly appreciated 🙂 Thanks!
Hi Becky! Thanks so much for letting me know about the recipe issue. I’m so sorry for the inconvenience, but the recipe is updated now! I hope you enjoy the casserole this weekend. Happy Easter.
This was my favourite recipe for Sweet Potato Casserole, I last made it at Christmas, but now you can’t see the recipe on your website! It just shows all the pics but not the list of ingredients or instructions. Please help!! Can you repost this recipe?
I’m so sorry for the inconvenience. I’ve been making some changes to the back-end of my site to help speed things up and this recipe was deleted in the process. I went in and updated it so it should be good to go. Enjoy!
I have made this twice now! So delicious. I even had some people who don’t eat sweet potatoes eating them! Thank you for this great recipe!
Hooray!! This casserole is one of my favorites from childhood so I LOVE being able to share this healthier version with you and your family. Thank you for coming back to leave a comment too. I so appreciate it. 🙂
Do you mix in the liquid portion of the canned coconut milk or just measure 1 cup of the solid cream part? This looks perfect for this year’s feast, thank you for republishing the recipe!!
Good question. I shake the can before opening so that the liquid portion is mixed with the cream on the top and then use it. Hope this helps!
This looks so good, I might have to make this to have as part of breakfast next week!
Do it!! It would be delicious for breakfast.
This looks reeaaally good, especially that crumbly topping!
The topping is the best part, for sure!!
Pinning this!! Looks like a DELISH Thanksgiving dish 🙂
Thanks Tara!!
I’d love to make a small portion just for me on any given da
What else would work instead of almond flour? It comes in large quantities and afraid it will go to waste. Want to make this for Thanksgiving for a brother-in-law who is gluten free.
Oat flour or gluten-free all-purpose flour will work too!
This recipe is awesome! My kids love it! I do put a lil butter in mine and a beaten egg. I love this website!
Do you think you could substitute almond milk rather than coconut milk? My daughter doesn’t like coconut.
Yes! I think almond milk would work fine!
I t looks amazing. My grandson allergic to nuts, what can I substitute ?
I think you could easily replace the pecans with more oats! Let me know how it turns out. 🙂
Looks amazing!! I want to make this recipe this year for thanksgiving and have family with nut allergies, would the recipe work with vegan marshmallows instead of the nut topping (even though it looks delicious!)
Love this recipe remake! Looks so delicious!
Hi. I can’t have maple. Do you think honey would work instead? Would I need to change the measurement?
This looks amazing! Can you confirm if you’re using regular coconut milk (like drinking milk) or the coconut milk that comes in a can and is thicker? Also by chance do you have the recipe for the mini version? I’d love to make a small portion just for me on any given day ????
Hi Maggie. I’m using coconut milk from a can. I don’t have a recipe for a mini version but you could try halving the recipe. I hope you enjoy it. 🙂
The vegan version I made this year was almost the same. Except I add coconut to my sweet potatoes, some unsweetened Cashew milk and use Agave for sweetener. (In the past I used Eagle Brand milk so I was looking for a healthier substitute. I did not tell family members that I had changed my recipe. Several commented that it was even better than last year. My picky Dad even went back for seconds.
Do you add the ground flax seed to warm water as an egg substitute? the recipe didn’t really mention when or how to add the flax seed? Thank you!!
Hi Cheryl. You just add the ground flaxseed to the sweet potato mixture. Sorry that wasn’t clear. Just updated the recipe.
If the flaxseed were left out, would it change the consistency of the casserole at all? I’m wondering if it’s just for health benefits.
It’s more for the health benefits. It will be fine without it if you don’t have any on hand!
Hey there Brit. If we wanted to use eggs instead of flax seed, how many eggs would you recommend? Would you then keep the coconut oil measurement the same?
Do you think you could substitute Stevia for Maple Syrup?
Sounds good! Can you prepare it the day before and bake the next day? I’m hoping to use this on Thanksgiving!
Yup! I actually made it last weekend and prepped it in advance. Worked out great!
Hi. Does this freeze well? I’m desperate for as many “make-ahead” recipes to get a jump on Thanksgiving and not be worn out by party time. Thank you!
Hi Pam. Prepping early is such a good idea. That said, I don’t know how well this freezes because I haven’t tried it. If you do end up testing it out I’d love for you to report back about how it held up! 🙂
I don’t see how much vanilla or cinnamon to add?
That’s so odd! I will make sure I add the measurements. It’s 1 teaspoon for each. 🙂
This looks delicious, Brittany!! I have a bunch of leftovers sweet potatoes so I might have to try this 🙂
I’m glad you didn’t wait til next year – I’m making this like, NOW.
Yay! I hope you love it. 🙂
I eat sweet potatoes all year round so I’m glad you didn’t wait to share this one! Love the idea of crunchy pecans on top- my favorite topping for sweet potato casserole!
Wow! As a lover of anything with sweet potatoes in, I love this, and especially with it being made “healthier”. Thank you Brittany. 😉
Yummy! This is right up my alley and I may need to put it on my “request list” for when I visit my parents over Christmas. Mondays are not fun, and this one is extra hard. But at least it’s good to get back to healthy eating for the week!
Looks so good! We got our Christmas tree this weekend too. It was great to put up the lights and decorate.
Looks yummy! Love the dish you made it in too, very pretty!
Hi Brittany,
Can you please let me know what maple syrup you use? Grade A or B? Looks like a great recipe! I love anything made out of sweet potato. Cannot wait to try this. I got all the ingredients todaY except maple syrup. Making this over the weekend!
Thanks,
Swarna
Hi Swarna. I usually buy Grade B, but A or B will work fine! I hope you love the casserole.
I finally made this delicious casserole last weekend! It tasted yummy ans everyone loved it. Thanks a lot for the recipe!