Easy Vegan Sweet Potato Casserole with Oat Crumble

From Marrakesh Souks to a Savannah Holiday Table

Wandering through the vibrant, bustling souks of Marrakesh today, I was struck by the familiar scents of cinnamon and nutmeg mingling with the sight of colourful mountains of pistachios. It reminded me of family holidays back in Savannah, Georgia, where the air would fill with the same warm spices. The star of our table was always sweet potato casserole. This inspired me to create a modern, healthier version of that beloved classic. This vegan sweet potato casserole swaps butter and cream for plant-based goodness and features a unique, crunchy topping inspired by Moroccan flavours. It’s proof that you can honour tradition while embracing a healthier, more global approach to food.

Wholesome Ingredients for a Modern Classic

This recipe uses whole-food ingredients to create a dish that’s both nourishing and incredibly delicious. The creamy sweet potato base is naturally sweet, while the unique pistachio and banana topping provides a delightful crunch without any refined sugar or butter.

this now & bake later ❤️

Timing Breakdown

This healthy holiday side dish comes together surprisingly quickly, making it a perfect, low-stress addition to any meal.

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes (10 mins boiling + 30 mins baking)
• Total Time: 1 hour

Data Insight: Ready in just one hour, this vegan sweet potato bake is significantly faster to prepare than many traditional casseroles, which often require over 90 minutes from start to finish.

Step-by-Step Instructions

Step 1: Boil and Prepare the Sweet Potatoes

Start by peeling your sweet potatoes and chopping them into uniform 1-inch cubes. Place the cubes in a large pot and cover them with cold water. Add a generous pinch of salt to the water—this seasons the potatoes from the inside out. Bring the pot to a boil and cook for about 10-15 minutes, or until the potatoes are easily pierced with a fork. Drain them thoroughly and return them to the hot, empty pan for a minute to steam off any excess moisture.

Step 2: Create the Creamy Vegan Mash

In a small bowl, whisk together the unsweetened almond milk and the lemon juice. This combination mimics the tang of buttermilk and adds a lovely brightness. Stir in the salt, cinnamon, vanilla extract, and nutmeg. Pour this liquid mixture over your drained sweet potatoes. Using a potato masher, mash everything together until it’s creamy and smooth. Taste and adjust seasoning if needed.

Step 3: Assemble the Nutty Oat Crumble Topping

Preheat your oven to 350∘F (175∘C). While the oven heats, prepare the unique topping. Roughly chop the roasted pistachios—you want varied, chunky pieces, not dust. In a separate bowl, lightly process the rolled oats. Pro Tip: Pulse them in a food processor 2-3 times or place them in a bag and lightly crush them with a rolling pin. The goal is to break them up slightly, not turn them into oat flour.

Step 4: Combine the Topping Ingredients

Combine the chopped pistachios and processed oats in a medium bowl. Stir in the salt and cinnamon. Add the maple syrup and mix well. Finally, add the sliced banana. Using the back of a fork, mash the banana directly into the oat mixture, stirring and pressing until it’s fully incorporated and no dry crumbs remain. The mashed banana acts as the binder for this healthy crumble.

Step 5: Top the Casserole and Bake

Spoon the creamy sweet potato mash into a 2-quart casserole dish and smooth the top with a spatula. Evenly crumble the pistachio-oat topping over the sweet potatoes, covering as much of the surface as possible. Gently press the topping down with your fork. Bake for 25-30 minutes, or until the filling is hot and the topping is golden brown and fragrant.

Nutritional Information

This casserole is not only delicious but also packed with nutrients. Here is an estimated breakdown per serving, assuming the casserole makes 8 servings.

• Calories: Approx. 310 kcal
• Fat: 11g
• Carbohydrates: 48g
• Fiber: 8g
• Sugar: 18g (mostly from sweet potatoes and banana)
• Protein: 7g

Disclaimer: Nutrition is estimated and can vary based on ingredient size and specific brands.

Healthy Variations & Dietary Needs

This recipe is naturally vegan and dairy-free, but it can be easily adapted further.

• Nut-Free: For a nut-free version, simply substitute the pistachios with an equal amount of raw pumpkin seeds (pepitas) and sunflower seeds.
• Gluten-Free: Ensure you use certified gluten-free rolled oats to make the entire dish gluten-free.
• Lower Sugar: To reduce the sugar content, you can omit the tablespoon of maple syrup. The ripe banana and sweet potatoes provide plenty of natural sweetness.
• Traditional Twist: If you love a classic pecan crumble, you can easily swap the pistachios for 1 cup of chopped pecans.

Serving Suggestions

This versatile dish is perfect for a holiday feast but also simple enough for a weeknight meal.

• Holiday Side: It’s the ultimate plant-based side dish for Thanksgiving, Christmas, or Easter, pairing beautifully with savory mains.
• Healthy Lunch: Enjoy a leftover scoop cold or reheated for a satisfying and nutritious lunch.
• As a Main Dish: Serve a larger portion alongside a simple green salad dressed with a lemon vinaigrette for a light and healthy main course.
• Personalized Tip: I love to add a dollop of unsweetened coconut yogurt on top for a creamy, tangy contrast to the sweet casserole.

Common Mistakes to Avoid

Follow these tips to ensure your vegan sweet potato casserole turns out perfectly every time.

1. Watery Filling: The most common mistake is not draining the boiled potatoes well enough. Let them sit in the colander for a few minutes and even return them to the hot pot to steam dry before mashing.
2. Topping Turned to Powder: Be gentle when processing the oats. A few quick pulses are all you need. If you turn them into flour, you’ll lose that desirable crunchy, crumbly texture.
3. Dry Crumble: Make sure the banana is thoroughly mashed and incorporated into the topping mixture. It’s the key binder; if there are dry patches, the crumble won’t hold together as well.
4. Skipping the Acid: That small amount of lemon juice or apple cider vinegar is a flavour powerhouse. It cuts through the richness and sweetness, balancing the entire dish. Don’t skip it!

Storing and Make-Ahead Tips

This casserole is perfect for prepping ahead to save time during busy holiday cooking.

• Make-Ahead: You can prepare the sweet potato filling and the crumble topping up to 2 days in advance. Store them in separate airtight containers in the refrigerator. When ready to bake, simply assemble and add 5-10 minutes to the baking time.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat individual portions in the microwave or place the entire casserole dish back in a 350∘F (175∘C) oven for 15-20 minutes until warmed through.
• Freezing: The casserole freezes well. Let it cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

A Holiday Classic, Reimagined

This vegan sweet potato casserole proves that you can enjoy classic comfort food in a healthier, more vibrant way. The creamy, warmly spiced sweet potato base is perfectly complemented by the crunchy, salty-sweet pistachio and oat topping. It’s a naturally sweetened, dairy-free, and utterly satisfying dish that will earn a permanent spot on your holiday menu and beyond. It’s a celebration of whole-food ingredients that everyone at the table will love.

We hope you enjoy this unique take on a classic! If you make it, please leave a comment and a rating below to let us know how it turned out. Don’t forget to subscribe for more delicious and healthy plant-based recipes!

FAQs

Q1: Can I use canned sweet potato puree instead of fresh?

Yes, you can use canned sweet potato puree to save time. You will need about 4 cups of puree (roughly two 29-ounce cans, drained). Simply warm the puree on the stovetop before mixing in the other filling ingredients and proceeding with the recipe.

Q2: Why use a banana in the topping? Can I substitute it?

The mashed banana is a fantastic whole-food binder for the topping, replacing the need for butter or oil. It also adds natural sweetness. If you can’t have bananas, you can substitute it with 41​ cup of unsweetened applesauce or 3 tablespoons of melted coconut oil to bind the crumble.

Q3: Is this casserole gluten-free?

The recipe is naturally gluten-free as long as you use certified gluten-free rolled oats. Oats are often processed in facilities that also handle wheat, so checking the label is important for those with celiac disease or a serious gluten intolerance.

Q4: Can I make this nut-free?

Absolutely. To make the topping nut-free, replace the 1 cup of pistachios with a combination of seeds. A mix of 21​ cup raw pumpkin seeds (pepitas) and 21​ cup raw sunflower seeds would be a delicious and crunchy alternative.

Q5: Can I prepare this casserole ahead of time?

Yes, this is a great make-ahead dish. Prepare the sweet potato filling and store it in your casserole dish. Prepare the crumble topping and store it in a separate airtight container. Keep both in the fridge for up to 2 days. When you’re ready, just sprinkle the topping over the filling and bake as directed.

Easy Vegan Sweet Potato Casserole with Oat Crumble

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour
• Yield: 8 people 1x

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Description

A modern, plant-powered twist on holiday sweet potato casserole: creamy mashed sweet potatoes brightened with almond milk and lemon, topped with a naturally sweet, nutty oat–pistachio crumble bound by banana and maple syrup. No refined sugar or dairy—just wholesome goodness in every bite.

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Ingredients

Units USM Scale 1x2x3x

For the Casserole

• 2.5 lbs (5 large) Sweet potatoes orange-fleshed yams (Peeled & cubed into 1″ pieces)
• 1/2 cup Unsweetened almond milk (Other plant milks work too)
• 1 tsp Lemon juice or apple cider vinegar (Brightens the mash)
• 2 tsp Pure vanilla extract
• 2 tsp Ground cinnamon
• 2 tsp Salt
• 1/8 tsp Ground nutmeg (A pinch for warming depth)

For the Oat-Pistachio Crumble

• 1 cup Roasted pistachios (Roughly chopped)
• 1 cup Rolled oats (Pulse 2-3× to break up not flour)
• 1 Ripe banana (Mashed to bind)
• 1 Tbsp Pure maple syrup
• 3 Tbsp Melted coconut oil
• 1/2 tsp Pure vanilla extract
• 2 tsp Ground cinnamon
• 1/4 tsp Salt

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Instructions

Boil & Mash Sweet Potatoes:

1. Place peeled, cubed sweet potatoes in a pot; cover with cold salted water.
2. Bring to a boil and cook 10–15 minutes until fork-tender. Drain and return to pot; let steam off excess moisture.

Make Creamy Mash:

1. Whisk almond milk, lemon juice (or vinegar), vanilla, cinnamon, nutmeg, and salt in a small bowl.
2. Pour over potatoes and mash until smooth and creamy. Taste and adjust seasoning.

Prepare Crumble Topping:

1. Preheat oven to 350°F (175°C).
2. In one bowl, combine chopped pistachios and lightly processed oats.
3. In another bowl, mix mashed banana, maple syrup, melted coconut oil, vanilla, cinnamon, and salt until no dry bits remain.
4. Stir in nut–oat mixture until evenly coated.

Assemble & Bake:

1. Spread sweet potato mash in an even layer in a 2-quart casserole dish.
2. Crumble oat–pistachio topping evenly over the mash, pressing lightly.
3. Bake 25–30 minutes until topping is golden and filling bubbles at edges.

Rest & Serve

1. Let cool 5 minutes before serving. Garnish with extra chopped pistachios or a sprinkle of cinnamon if desired.

Notes

• Make-Ahead: Assemble and refrigerate (covered) up to 8 hours ahead; bake just before serving.

• Fruit Variations: Swap pistachios for pecans or walnuts; use a mix of spices (e.g., ginger, cardamom) for a different flavor.

• Gluten-Free: Uses certified gluten-free oats.

• Storage: Store leftovers covered in the fridge up to 3 days; reheat in a 325°F oven until warmed through.

 

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert, Side Dish
• Cuisine: Healthy Recipes, Vegan

Nutrition

• Calories: 310