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5 from 1 vote
vegan sweet potato cassersole
Vegan Sweet Potato Casserole

This Vegan Sweet Potato Casserole will definitely grace my table this holiday season. No butter, no oil, no marshmallows, just pure sweet potato happiness. 

Course: Holiday
Cuisine: American
Author: Chuck Underwood
  • 5 large Sweet Potatoes (yams) (about 2.5 lbs)
  • 1/4 cup Almond Milk (unsweetened)
  • 1 tsp Lemon Juice (or Apple Cider Vinegar)
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla
  • 1/8 tsp Nutmeg
  • 1 cup Roasted Pistachios
  • 1 cup Rolled Oats
  • 1 Tbs Maple Syrup
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 Banana
  1. Peel and cube 5 large sweet potatoes and add them to a large pot of cold water.

  2. Add a generous pinch of salt,  heat to boiling, cook 10 minutes (or until fork tender),  drain and return to pan. 

  3. In a small measuring cup or bowl, whisk almond milk and lemon juice together.  Then slowly mix in salt, cinnamon, vanilla, and nutmeg.  

  4. Pour into potatoes and mash until creamy.  Spoon into a casserole dish and smooth out the top.  

  1. Roughly chop 1 cup of roasted, salted pistachios and place them in a small bowl. 

  2. Also rough chop, pulse, or lightly grind the oats and mix into the pistachios.  (we don't want oatmeal powder so go easy) 

  3. Stir in the salt and cinnamon, mix, and then stir in the maple syrup.  Mix well. 

  4. Finally slice a banana and using a fork, mash it into the crumb mixture being sure to incorporate it very well.  Mix until there are no dry crumbs left. 

  5. Carefully crumble the topping onto your casserole, being sure to cover as much of it as possible,  and lightly press down with a fork.  

  6. Bake in a 350 degree oven for 25-30 minutes. 

Recipe Notes

Original Recipe Date : November 18, 2017

Tips are always welcome!  Thank you for your support!