There’s a reason why sweet potato casserole stars in so many holiday feasts. It’s creamy, rich, and naturally sweet. For some people it can be a bit too sweet, which is why we whipped up this marshmallow-free, dairy-free sweet potato casserole recipe. It’s made with less sugar than most other recipes, letting the sweet potatoes take center stage. But it’s still a real treat that you’ll want to make even after Thanksgiving and Christmas have passed.
Why You’ll Love this Dairy-Free Sweet Potato Casserole
- Balanced Flavor: Unlike many other sweet potato casserole recipes, this one isn’t cloyingly sweet. It uses just enough maple syrup to play up the naturally sweet and earthy flavors of sweet potatoes.
- Marshmallow-Free: Let’s face it, marshmallows on sweet potatoes are a very particular thing. Some people love them, some, not so much. You can skip the controversy with this tasty crumble-topped version.
- Rich & Creamy: We use light coconut milk or dairy-free creamer instead of evaporated milk to create a silky consistency.
- Perfectly Festive: If you’re all about traditions, then you will love this side dish. It fits right into our Classic Dairy-Free Thanksgiving & Christmas Menu.
- Make Ahead Ready: You can prep the entire dairy-free sweet potato casserole a day ahead, and bake it before the big meal.
- Special Diet Friendly: It’s a naturally egg-free and vegan recipe with options for nut-free and gluten-free, too! In fact, it’s easy to adapt without negatively affecting the results.
Key Ingredient Notes & Options
This recipe is adapted from one shared with us many years ago by Milkadamia. We’ve modified it to suit more dietary needs and based on personal taste. I also have more options in the ingredient notes below.
- Sweet Potatoes: You’ll need about 3 pounds of sweet potatoes or yams for this recipe. I always get 4 pounds to be on the safe side. If I have any sweet potatoes leftover, I make Thyme Roasted Sweet Potatoes or Sweet Potato Cookies.
- Light Coconut Milk or Creamer: I use canned light coconut milk or a simple creamer, like Nutpods, to add a hint of richness and creaminess to the consistency. It’s okay to use a lightly sweetened or vanilla dairy-free creamer if that’s what you have on hand.
- Butter Alternative: Buttery spread or sticks work great in both the sweet potatoes and topping. You can even use margarine, if preferred.
- Maple Syrup: This sweetener complements the earthiness of the sweet potatoes. If you don’t have any, you can use another liquid sweetener, regular sugar, or brown sugar.
- Flax or Chia Seed: The ground seeds help absorb some moisture and add a very light nuttiness to the flavor. You can use the egg option or even omit the flax / chia seed, if preferred. The sweet potatoes might be a little more moist.
- Pecans: The nuttiness really complements the sweet potatoes. You can sub walnuts, or use the nut-free option, if needed.
- Brown Sugar: If you want to avoid refined sugar, you can use coconut sugar instead.
- Oats: Old fashioned oats are chewier. If you want a more seamless crumble, you can use quick oats.
Recipe FAQs
Can I Use Non-Dairy Milk Instead of Coconut Milk?
You can use a dairy-free milk alternative instead, but I would choose one that is quite creamy, like macadamia milk or cashew milk. I would also keep the flax / chia seed (don’t omit it) or use an egg. You’ll need the thickening power a touch more.
Can I Halve this Casserole for a Smaller Feast?
Yes, you can! Use the recipe adjuster to scale down to 6 servings, and bake it in an 8×8-inch baking dish. You’ll still want to bake it for around 40 minutes, or until golden on top.
Any Suggestions for Leftovers?
We love making Sweet Potato Casserole Muffins if there happen to be any leftovers!
Special Diet Notes: Dairy-Free Sweet Potato Casserole
By ingredients, this recipe is dairy-free / non-dairy, egg-free optional, gluten-free optional, nut-free optional, peanut-free, soy-free, vegan, and vegetarian.
Dairy-Free Sweet Potato Casserole
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch casserole dish.
- Place the sweet potato chunks in a large saucepan and cover them with water. Bring the water to a boil, reduce the heat to a simmer, and cook until the sweet potatoes are tender, about 15 minutes. Drain and transfer the sweet potatoes to a large bowl.
- Mash the cooked sweet potatoes.
- Add the coconut milk or creamer, butter alternative, maple syrup, flax or chia seed, vanilla, cinnamon, nutmeg, salt, and cloves to the sweet potatoes. Mix until combined.
- Spoon the sweet potato mixture into your prepared casserole dish and level it out.
- In a medium bowl, whisk together the pecans, brown sugar, oats, and flour.
- Add the butter alternative and whisk or stir with a fork until crumbs form.
- Evenly sprinkle the mashed sweet potatoes with the pecan crumble topping.
- Bake the casserole uncovered for 40 to 45 minutes, or until the top is golden brown.
