No Thanksgiving table is complete without a sweet potato casserole! This healthy take on the classic dish is dairy and gluten free, and finished off with a simple oat crumble and fluffy mini marshmallows. It’s a total crowd pleaser!
- 3 pounds sweet potatoes (about 4 large)
- 1 1/2 cup non dairy milk (almond etc.)
- 3/4 cup light brown or coconut sugar
- 2 tbsp ground flax seeds
- 2 tbsp melted coconut oil* or dairy free butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 – 1/2 tsp nutmeg
- Pinch of salt
- Preheat the oven to 350 degrees Fahrenheit.
- Peel the sweet potatoes and chop into cubes.
- Add to a large pot with about 1 inch of water and place in a steamer basket.
- Let steam over low/medium heat for about 20 minutes or until easily pierced with a fork.
- Meanwhile, combine the oats, coconut sugar, flour, pecans, and oil in a bowl and mix together. Set aside.
- Once the potatoes are done, transfer to a large bowl and roughly mash with a potato masher.
- Add in all remaining ingredients and beat with an electric mixer until smooth, OR add to a food processor and process until smooth.
- Transfer to a 9×9 baking dish and spread evenly.
- Sprinkle on top the oat crumble.
- Top with the marshmallows.
- Bake for 25-30 minutes or until the tops of the marshmallows are golden brown.
Use refined coconut oil to prevent any coconut flavor in the casserole.
The pecans can be subbed for walnuts or left out entirely if you have an allergy.
If you want to freeze this reicpe, follow the directions up until step 8. Once the casserole is In the baking dish (without the toppings) cover with foil or plastic wrap and freeze. Let thaw overnight when you’re ready to bake it, and then top with the crumble and marshmallows and bake as usual.
The coconut sugar can be subbed for virtually any type of sugar. Light brown, dark brown, cane, or even maple syrup. Different sugars will change the color of the casserole, so keep that in mind.
Once prepared, this recipe will store in the fridge for about 5 days. I like to keep it right in the original baking dish and pop it in the oven around 200 degrees to warm it up so the marshmallows stay crispy on top.
- Serving Size: 1 serving
- Calories: 369
- Sugar: 26g
- Fat: 13.9g
- Carbohydrates: 52g
- Fiber: 5.8g
- Protein: 4.1g
Keywords: healthy sweet potato casserole, sweet potato casserole, vegan sweet potato casserole