Vegan Dairy-Free Sweet Potato Casserole
A naturally sweetened sweet potato casserole that swaps dairy for rich coconut milk and features a crunchy pecan-cashew topping bound with avocado oil. The sweet potatoes are roasted whole until caramelized, then whipped with warm spices and citrus for bright flavor. Perfect for holiday gatherings or anyone following a dairy-free diet, this version delivers all the comfort of traditional casseroles with wholesome, plant-based ingredients.
Ingredients
Instructions
- 1
Preheat oven to 450 degrees
- 2
Wash and dry the potatoes and roast whole on a foil-lined pan for one hour to an hour and a half until tender when poked with a fork and caramelizing at the base
- 3
Remove from oven and allow to cool
- 4
Preheat oven to 350 degrees
- 5
In a food processor, combine the cashews, pecans, avocado oil, cinnamon, coconut sugar, and salt and pulse until coarse and paste-like
- 6
In a large bowl, beat the potatoes with an electric mixer until smooth, then add coconut milk, cinnamon, nutmeg, orange juice, and zest and beat until smooth and salt to taste
- 7
Pour sweet potatoes into a greased 9X13 pan and spread evenly, then crumble the paste-like topping on top using your fingers
- 8
Bake for 25-30 minutes and serve warm
Tips
Roast sweet potatoes until they caramelize on the bottom for deeper flavor and natural sweetness.
Make the nut topping paste-like but still chunky for the best texture contrast.
Let potatoes cool completely before handling to avoid burns and easier peeling.
Good to Know
Refrigerate covered for up to 4 days
Can be assembled 1 day ahead, add topping before baking
Serve warm as a holiday side dish
Common Mistakes
Don't skip cooling the potatoes to avoid burns when handling
Don't over-process the topping to maintain texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this ahead of time?
Yes, you can assemble the casserole up to 1 day ahead and refrigerate. Add the nut topping just before baking for the best texture.
What if I don't have a food processor for the topping?
You can roughly chop the nuts by hand and mix with the oil and seasonings, though the texture will be more chunky than paste-like.
How long will leftovers keep?
Store covered in the refrigerator for up to 4 days. Reheat in a 350-degree oven until warmed through.