Vegan Sweet Potato Casserole is a lightened up, naturally sweetened version of maple sweet potato casserole. This gluten-free and healthy sweet potato casserole is sure to impress–no one will realize it is the healthier version of a Thanksgiving Staple.
We are very traditional at Thanksgiving at my house. Thanksgiving is all about celebrating family and traditions, right?!
So it is the same dishes every year, and frankly they are SO good, I don’t think I will ever get sick of them!
One of our favorites is Sweet Potato Casserole.
Of course, it is a sweet potato recipe because I LOVE Easy Sweet Potato Recipes.
But my family’s sweet potato casserole is really not a side dish, it is a dessert.
The traditional way we have always made it is with canned sweet potatoes in heavy syrup which we combined with more sugar, eggs, and milk. AND then topped with butter, more sugar, nuts, and flour.
But oh so bad for you!
And as our family grew, many food issues arose. My son and I were gluten, egg, and dairy free for years. My nephew has a life-threatening allergy to eggs and is allergic to corn.
So while we could still make our traditional sweet potato casserole, only half the family would be able to partake. And this girl would NOT be happy to watch her family eat one of her favorite dishes without her!
Gluten Free Vegan Sweet Potato Casserole
I took it upon myself to recreate my family’s Sweet Potato Casserole and make it healthy and allergy-free while still keeping the family happy.
And if you have ever messed with a classic recipe passed down for generations, that can be quite the task.
After multiple tries, SUCCESS!
This sweet potato casserole is sweetened perfectly with maple syrup and apple juice concentrate. And then topped with a crunchy oat topping made with coconut oil and warming spices.
So while this Sweet Potato Casserole may be dairy-free, egg-free, and gluten-free, it is NOT free from flavor.
Healthy Sweet Potato Casserole Recipe
Sweet Potato Casserole Filling
- Roast fresh sweet potatoes at 400 degrees for about 1 hour, or until fork tender. Tip: Roast the potatoes while you are baking something else, like dinner the night before you plan to make your sweet potato casserole.
- Puree the potatoes in food processor or blender.
- Add in apple juice concentrate, maple syrup, cinnamon, nutmeg, and vanilla extract while pureeing to finish off the base of your casserole. The apple juice concentrate and maple syrup give this dish all the sweetness that my family craves, while not being full of corn or overly processed sweeteners.
Gluten Free Sweet Potato Casserole Topping
- Combine oats, cinnamon, nutmeg, coconut oil, chopped walnuts (or pecans) and maple syrup in the food processor.
Assembling Sweet Potato Casserole
- Place sweet potato puree in greased 2 quart baking dish.
- Bake at 350 for 45 minutes or until heated through and the topping is golden brown.
Notes on Vegan Sweet Potato Casserole
- Does the word vegan scare you? Well don’t let it that is just a fancy way of saying this sweet potato casserole is meat free, egg free, and dairy free which is important for those of you who have dealt with food allergies.
- I love to use oats as the topping for this gluten free casserole in place of flour.
- The apple juice concentrate is not a misprint–it is the SECRET to success in this recipe. The apple juice concentrate is extra sweet but is a natural sugar and the apple flavor enhances the sweet potato perfectly.
To Prepare Sweet Potato Casserole ahead of time:
- Make the base of the sweet potato casserole and cool completely.
- Freeze in gallon size freezer bag or freezer safe container.
- Thaw the night before you intend to serve in the refrigerator and then bake as directed with your desired topping.
More Thanksgiving Worthy Side Dishes
- Naturally Sweetened Cranberry Sauce
- Mulled Cider
- Brussel Sprouts Caesar Salad
- How to Make Perfect Mashed Potatoes
Gluten Free Sweet Potato Casserole Recipe
Healthy Sweet Potato Casserole (Gluten-Free and Vegan)
- For the Base:
- 3 pounds sweet potatoes scrubbed
- 1/3 cup apple juice concentrate
- 1/4 cup maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon fresh nutmeg
- 1 tablespoon vanilla extract
- dash of salt
- 1/2 cup gluten free oats
- 1 cup chopped nuts walnuts or pecans
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Roast sweet potatoes at 400 degrees for about 45 minutes, or until fork tender. Cool slightly. And lower temperature to 350 degrees.
- Remove skin of sweet potatoes (simply by peeling off skin with fingers) and place the pulp into a large blender or food processor (or use a hand/stand mixer).
- Add the remaining ingredients for the base and puree/mix until smooth.
- Transfer to a 2 quart casserole dish.
- For the topping: combine all the ingredients and sprinkle over the casserole.
- Bake at 350 for 45 minutes or until topping is golden brown.