Sweet Potato Casserole with Coconut Streusel Topping – Gluten Free, Vegan
This easy gluten free and vegan sweet potato casserole with coconut streusel topping is delicious! It’s the perfect side dish to bring to your next family gathering!
The Sweet Potato Casserole recipe I am sharing today is extra special because it’s actually my grandma’s recipe that I’ve converted to be gluten free and dairy free.
My grandma is one of the best cooks ever and Holiday’s were always extra special because of all of the delicious food she would serve.
My mom also has gluten and dairy allergies, and talks about missing my grandmas cooking during the holiday all the time.
So I’ve been trying to convert some of her favorites so that she can still enjoy them.
Her sweet potato casserole was actually really easy to convert. I didn’t have to change much other than to just substitute safe ingredients like vegan butter, dairy free milk, coconut sugar, and gluten free all purpose flour.
I also left out the eggs because I have an egg allergy. I was surprised that leaving out the eggs even without a substitute didn’t change the recipe much at all.
My mom LOVED this recipe and so did the rest of my family! I love being able to enjoy the recipes I grew up with, just with different ingredients.
So let’s talk about how you make this gluten free and vegan Sweet Potato Casserole.
GLUTEN FREE VEGAN SWEET POTATO CASSEROLE RECIPE INGREDIENTS:
To make this gluten free and vegan Sweet Potato Casserole with coconut streusel topping, you will need:
- Sweet potatoes: 4 cups once cooked and mashed
- Dairy free milk: I use “So Delicious Unsweetened Coconut Milk”
- Vanilla
- Salt
- Maple syrup
- Coconut sugar: brown sugar will work as well
- Vegan butter: I use “Earth Balance Soy Free Vegan Buttery Sticks”
Coconut Streusel Topping Ingredients:
- Shredded coconut
- Coconut sugar: brown sugar will work as well
- Gluten free all purpose flour: I use “Better Batter”
- Vegan butter: I use “Earth Balance Soy Free Vegan Buttery Sticks”
HOW TO MAKE GLUTEN FREE VEGAN SWEET POTATO CASSEROLE:
- Preheat oven: 350 F.
- Prepare and cook potatoes: Peel and chop sweet potatoes into cubes. In a large pot, boil the sweet potatoes over medium-high heat for 15 minutes or until the sweet potatoes are soft.
- Make the topping: While the potatoes cook, combine all of the topping ingredients in a medium sized bowl. The topping should be crumbly. Set aside.
- Drain and mash potatoes: Once the potatoes are cooked, drain them and mash them.
- Beat sweet potato ingredients together: Add all ingredients (except for the topping ingredients) to a large mixing bowl or stand mixer and beat until smooth.
- Assemble: Pour sweet potato mixture into a greased 9×13 casserole dish and spread evenly in the dish. Crumble the topping mixture evenly over the sweet potatoes.
- Bake: 25-30 minutes.
HOW TO MAKE SWEET POTATO CASSEROLE AHEAD OF TIME:
To make sweet potato casserole 1-2 days ahead of time:
- Prepare and cook potatoes: Peel and chop sweet potatoes into cubes. In a large pot, boil the sweet potatoes over medium-high heat for 15 minutes or until the sweet potatoes are soft.
- Make the topping: While the potatoes cook, combine all of the topping ingredients in a medium sized bowl. The topping should be crumbly. Pour the topping into a storage bag and store in the refrigerator 1-2 days before cooking the casserole.
- Drain and mash potatoes: Once the potatoes are cooked, drain them and mash them.
- Beat sweet potato ingredients together: Add all ingredients (except for the topping ingredients) to a large mixing bowl or stand mixer and beat until smooth.
- Add to baking dish: Pour sweet potato mixture into a greased 9×13 casserole dish and spread evenly in the dish. Cover and store in the refrigerator for 1-2 days before you are ready to cook them.
- Assemble and Cook: On the day you want to serve the sweet potato casserole, crumble the topping mixture evenly over the sweet potatoes and bake for 25-30 minutes.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Sweet Potato Casserole with Coconut Streusel Topping – Gluten Free, Vegan
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 10–12 Servings 1x
Description
This easy gluten free and vegan sweet potato casserole with coconut streusel topping is delicious! It’s the perfect side dish to bring to your next family gathering!
Ingredients
- 4 large sweet potatoes (about 4 cups once cooked and mashed)
- 1/2 cup dairy free milk (I use “So Delicious Unsweetened Coconut Milk”)
- 1 tsp vanilla
- 1 tsp salt
- 1/4 cup maple syrup
- 1/2 cup coconut sugar (or brown sugar)
- 1/3 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
Coconut Streusel Topping Ingredients:
- 1 cup shredded coconut
- 3/4 cup coconut sugar
- 1/3 cup gluten free all purpose flour (I use “Better Batter”)
- 1/3 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
Instructions
- Preheat oven to 350 F.
- Peel and chop sweet potatoes into cubes. In a large pot, boil the sweet potatoes over medium-high heat for 15 minutes or until the sweet potatoes are soft.
- While the potatoes cook, combine all of the topping ingredients in a medium sized bowl. The topping should be crumbly. Set aside.
- Once the potatoes are cooked, drain them and mash them.
- Add all ingredients (except for the topping ingredients) to a large mixing bowl or stand mixer and beat until smooth.
- Pour sweet potato mixture into a greased casserole dish* and spread evenly in the dish.
- Crumble the topping mixture evenly over the sweet potatoes.
- Bake for 25-30 minutes.
Notes
You can use pretty much any size casserole dish for this recipe up to a 9×13 casserole dish.
To make this recipe ahead of time, prepare the filling and topping ingredients 1-2 days before you are going to bake and serve it. Pour sweet potato mixture into a greased 9×13 casserole dish and spread evenly in the dish. Cover and store the sweet poataoes in the refrigerator until you are ready to bake. Store the topping ingredients in a storage bag in the refrigerator and crumble over the sweet potatoes before baking.
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SHOP THIS RECIPE:
Can you use canned yams?
Hi Christine, yes you should be able to use canned yams for this recipe.
My family LOVES this recipe. We’ve had it two years in a row for Thanksgiving and Christmas. I personally only add full fat coconut milk, salt and vanilla extract to the sweet potato mash but thats because I personally have to limit sugar and fat intake. I wanted to mention that this also freezes and reheats really well. I portion it into individual servings and freeze so I can enjoy it past the holidays 😋
★★★★★
I’m so happy to hear that this recipe is a hit! Thank you so much for sharing!
I made this recipe for Thanksgiving and everyone loved it. I have a dairy and soy allergy so, I wanted to make sure I had at least one dish to eat, turned out it was the favorite of all the people there. There were no leftovers. I made exactly as written no modifications. I will be making a few more times before the holidays are over. Thank you!
★★★★★