Description
This Vegan Sweet Potato Casserole with pumpkin is creamy, naturally sweet, and topped with a golden coconut–nut crumble. Perfect for holidays or make-ahead meal prep.
Ingredients
For the Casserole
- 3 cups cooked, peeled, chopped sweet potatoes (about 2 large or ~ 400 grams)
- 1 1/2 cups pure pumpkin purée
- 2 Tablespoons arrowroot starch or tapioca starch
- 5 pitted dates, finely chopped (40 grams)
- 1/2 cup maple syrup
- 2 Tablespoons melted non-dairy butter or refined coconut oil*
- 1/3 cup non-dairy milk or canned coconut milk (room temperature)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
For the Topping
- 1 cup unsweetened shredded coconut or coconut flakes
- 1/2 cup nuts (pecans halves, walnut halves, or macadamia nuts)
- 1/2 cup coconut sugar (see notes for substitutions)
- 4 Tablespoons coconut flour or gluten-free flour of choice
- 4 Tablespoons melted non-dairy butter or refined coconut oil *
- Optional pinch of cinnamon
Instructions
- Preheat the oven to 400°F (200°C). Grease an 8×11 or 9×13 casserole dish and set aside.
- Add the cooked, peeled sweet potatoes to a blender or food processor and blend until smooth. Transfer to a large mixing bowl.
- Mix filling: Add pumpkin purée, starch, chopped dates, maple syrup, melted butter/oil, milk, salt, cinnamon, nutmeg, and vanilla. Stir until smooth and well combined.
- Pour the mixture into the prepared dish. Bake for 20 minutes.
- Prepare topping: In a food processor, combine coconut, nuts, coconut sugar, and flour. Pulse into a coarse crumble. Alternative Method: Use shredded coconut, finely chop the nuts, and mix everything by hand.
- Transfer topping to a bowl, pour in melted butter/oil, and mix until evenly crumbly.
- Sprinkle topping over the baked casserole. Bake for 10–15 minutes, until golden.
If edges brown faster, tent lightly with foil and continue baking until the center is golden. - Store leftovers in an airtight container for up to 4–5 days.
Notes
Butter: Use a non-dairy butter with high fat and a firm stick texture for best baking results — I prefer Miyoko’s European-Style Cashew Milk Butter.* Clarified butter may be used for non-vegan option
AIP-Version: Replace nuts with extra shredded coconut. Use refined coconut oil instead of butter or non-dairy butter
Date-sweetened topping option: For the topping only, replace the coconut sugar with 8 finely chopped dates.
To Freeze: Cool completely, then freeze (without the topping for best texture) for up to 2 months. Add topping and bake to re-crisp when reheating. Reheat: Warm in a 350°F oven for 10–15 minutes or until heated through and the topping is crisp again. Microwaving works too, but the topping won’t stay crunchy.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 357
- Sugar: 30 g
- Sodium: 220.1 mg
- Fat: 18.4 g
- Saturated Fat: 11.3 g
- Carbohydrates: 47.6 g
- Fiber: 6.3 g
- Protein: 3.3 g
- Cholesterol: 0 mg
