The Best Dairy-Free Sweet Potato Casserole
Liven up your dinner table with this Dairy-Free Sweet Potato Casserole. This easy-to-follow recipe is absolutely delicious. It’s dairy-free, made with simple ingredients, and perfectly sweet. Add this to your holiday menu and be prepared to have no leftovers!
THE BEST DAIRY-FREE SWEET POTATO CASSEROLE
Sweet potato casserole is such a fun side dish to add to your dinner spread. Especially around the holidays, and especially, especially at Thanksgiving!
This sweet potato casserole is dairy-free (but feel free to use regular dairy products if you like) and vegan. But you would never know it! It’s creamy, perfectly sweet, and has a nice light crunch thanks to the nut crumble topping we will be adding to it.
If you’re looking for sides to add to your Thanksgiving/holiday menu, look no further. This Dairy-Free Sweet Potato Casserole is calling your name!
WHAT YOU NEED TO MAKE SWEET POTATO CASSEROLE
Sweet potatoes: Obviously.
Milk: I used almond, but feel free to use any milk of choice.
Brown sugar: You can use an organic cane sugar if you wish, but it definitely should be brown and not white sugar.
Butter: I used Earth Balance as a vegan option. Their butter is amazing and you literally can’t tell a difference in taste or texture. But again, any kind of butter you like is just fine.
Vanilla extract: For sweet deliciousness.
Salt: Just a pinch, to bring out the flavors.
Nut crumble topping: A simple mixture of nuts, butter, and brown sugar.
HOW TO MAKE SWEET POTATO CASSEROLE
Okay, so this casserole does require some of your time. But it’s easy time, if that makes sense. Like from start to finish the recipe will take about an hour and a half. But most of that time is spent waiting for the potatoes to boil, or for the casserole to bake. AKA, you can be doing other things while cooking the casserole… easy time!
Bring a large pot of water to a boil. Add the sweet potatoes (no need to peel) and boil for 30-35 minutes or until the potatoes are tender and easy to poke with a fork.
Drain the potatoes and let cool for 10 minutes or until they are easy to handle. Peel off the skins, this should be very easy after boiling!
Add the peeled potatoes to a large mixing bowl and mash them using a potato masher or a hand-held mixer. Add in the milk, brown sugar, butter, vanilla, and salt. Whisk/stir until smooth.
Transfer the sweet potato mixture to an oiled 8x8 baking dish.
In a small bowl, combine the topping ingredients (nuts, butter, and brown sugar) and mix until evenly combined and the nuts are well coated.
Top the sweet potato mixture with the crumble topping in a thin, even layer.
Bake, uncovered for 45 minutes or until lightly browned. Remove from heat and let sit for 10 minutes before serving.
SERVING AND STORING
The Sweet Potato Casserole is best served fresh out the oven. Use a large spoon to serve the mixture.
Leftovers can be stored in the fridge for up to 5 days, but I bet it won’t make it the long!
LOVE THIS DAIRY-FREE SWEET POTATO CASSEROLE? CHECK OUT THESE RECIPES:
If you try this Dairy-Free Sweet Potato Casserole, I would love your feedback! Please leave a comment below letting me know how you liked it. And be sure to follow along on Instagram and Pinterest for more recipes like this one!
To show me your own creations, tag @projectsunny on Instagram so I can see!
The Best Dairy-Free Sweet Potato Casserole
Ingredients
- 1 cup chopped nuts, I suggest pecans or walnuts
- 2 tablespoon dairy-free butter, softened (I use Earth Balance)
- 2 tablespoons brown sugar
- 7 or 8 small sweet potatoes
- 1/2 cup milk of choice (I use almond milk)
- 1/3 cup dairy-free butter, softened (I use Earth Balance)
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a small bowl, combine the topping ingredients (nuts, butter, and brown sugar) and mix until evenly combined and the nuts are well coated.
- Preheat oven to 350 degrees F. Oil an 8x8 baking dish and set aside.
- Bring a large pot of water to a boil. Add the sweet potatoes (no need to peel) and boil for 30-35 minutes or until the potatoes are tender and easy to poke with a fork.
- Drain the potatoes and let cool for 10 minutes or until they are easy to handle. Peel off the skins, this should be very easy after boiling!
- Add the peeled potatoes to a large mixing bowl and mash them using a potato masher or a hand-held mixer. Add in the milk, brown sugar, butter, vanilla, and salt. Whisk/stir until smooth.
- Transfer the sweet potato mixture to an oiled 8x8 baking dish.
- Top the sweet potato mixture with the crumble topping in a thin, even layer.
- Bake, uncovered for 45 minutes or until lightly browned. Remove from heat and let sit for 10 minutes before serving.