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    Home » Recipes » Dietary Need » Dairy free » Sweet Potato Casserole with Walnut and Oat Streusel

    Published: Nov 16, 2021 by Ansley Beutler

    Sweet Potato Casserole with Walnut and Oat Streusel

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    This sweet potato casserole is always a hit at the holiday table with creamy whipped sweet potatoes underneath a crunch toasted walnut oat topping. It's a lightened up version of the classic and easily made gluten free and dairy free.

    Overhead view of a sweet potato casserole with a spoon resting inside.
    Jump to:
    • Recipe characteristics
    • Ingredients and notes
    • Step by step direction
    • How to serve
    • Making ahead of time
    • Recipe
    • Reviews

    Recipe characteristics

    • Naturally gluten free and can be made dairy free
    • Prepared in under 2 hours
    • Made with less sugar than the classic
    • Easily made ahead of time

    Ingredients and notes

    Sweet potato casserole ingredients on a wooden surface with labels in white.
    • Butter - Used in both the sweet potato layer and the streusel topping. Substitute with vegan butter or coconut oil.
    • Coconut cream - This provides some creaminess to the sweet potato layer. You can use almond milk if needed - it won't be as creamy. If not diary free, skim or whole milk works too.
    • Coconut sugar - Swap with granulated sugar or light brown sugar if needed.
    • Oat flour - For the oat streusel. Any flour will work here. Almond flour does work if you want gluten free or use a gluten free 1:1. You can also substitute with rolled oats for a toasted oat crumble.

    Step by step direction

    You can make this sweet potato casserole in a few hours. You will need a mixing bowl to whip the sweet potatoes, a 9 inch casserole dish, and a small bowl for the streusel.

    Step 1 : Whip the sweet potatoes

    Remove the skins from the baked sweet potatoes and place in a mixing bowl. Use the paddle attachment or a hand mixer to whip the sweet potatoes until smooth. There may be some clumps of sweet potatoes left in the mixture which is okay.

    Add the coconut sugar, coconut milk, egg, butter, vanilla, and cinnamon and continue to mix well.

    Sweet potatoes being mixed in a mixing bowl.

    Step 2 : Transfer to a baking dish

    Pour the whipped sweet potatoes into a casserole dish. You can use a 9 inch oval dish or a 9 or 8 inch square dish.

    Use a spatula or the back of a spoon to level off the top.

    Sweet potatoes in a casserole dish.

    Step 3 : Prepare the streusel

    In a separate bowl, mix together the walnuts, oat flour, oats (if using), coconut sugar, cinnamon, and melted butter.

    A fork or spoon works best. Mix well to coat the walnuts. There will be little clumps of sugar.

    Sprinkle the streusel over top of the casserole dish and bake until the walnuts are golden.

    Sweet potato casserole with walnuts on top and a spoon off to the side.

    How to serve

    Allow the casserole to set for at lest 20 minutes before serving. This allows the streusel to firm up and set.

    Serve warm with a serving spoon.

    Making ahead of time

    You can make this dish ahead of time to free up oven space around a holiday. Prepare the casserole as directed but don't bake with the streusel on top. Cover the dish with aluminum foil or plastic wrap or a lid if your dish has one. Store the dish in the fridge where it will keep for up to 3 days.

    When ready to serve, bake in the oven until the streusel is toasted and golden brown.

    Up close image of a sweet potato casserole with walnuts.

    Check out these other recipes for your holiday table:

    • Healthy Garlic and Chive Instant Pot Cauliflower Mash
    • Mini Dairy free Pumpkin Pies without Evaporated Milk
    • Soft and Fluffy Gluten free and Vegan Pumpkin Cinnamon Rolls

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Sweet Potato Casserole with Walnut and Oat Streusel

    This sweet potato casserole is always a hit at the holiday table with creamy whipped sweet potatoes underneath a crunch toasted walnut oat topping. It's a lightened up version of the classic and easily made gluten free and dairy free.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: gluten free sweet potato casserole, paleo sweet potato casserole, sweet potato casserole with walnuts
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 10 servings
    Calories: 179kcal
    Author: Ansley Beutler

    Ingredients
      

    For the sweet potato layer

    • 3 cup sweet potato - approx. 2 small sweet potatoes
    • ½ cup coconut sugar
    • 3 tablespoon coconut cream - this is the cream at the top of a can of full fat coconut milk
    • 2 tablespoon butter - melted (sub. vegan butter or coconut oil)
    • 1 egg
    • 2 teaspoon vanilla
    • 1 teaspoon cinnamon

    For the streusel

    • ⅔ cup walnuts
    • ½ cup coconut sugar
    • 2 tablespoon oat flour - gluten free
    • 1 teaspoon cinnamon
    • 5 tablespoon butter - melted (sub. vegan butter or coconut oil)

    Instructions

    • Preheat oven to 350 F. Poke a few holes in the sweet potatoes and bake for 1 hour until soft. The size of your sweet potato will dictate baking time.
    • Peel the skins off the sweet potatoes with a fork and measure out 3 cups of mashed sweet potato. Place the mashed sweet potato in a mixing bowl and beat with the paddle attachment or a hand mixer until smooth. There will be some lumps which is okay.
    • Add the coconut sugar, coconut cream, butter, egg, vanilla, and cinnamon to the bowl and continue to mix well to incorporate. Spoon the mashed sweet potato into a casserole dish and level it off with a spatula or the back of a spoon.
    • Prepare the streusel in a separate bowl by mixing the walnuts, coconut sugar, oat flour, cinnamon, and melted butter. Toss with a fork or spoon to coat the walnuts. There will be small clumps of sugar.
    • Sprinkle over top of the sweet potatoes in the casserole dish. Bake in the oven for 25 - 35 minutes until the walnuts are toasted. Let cool slightly before serving.

    Notes

    Paleo : Substitute the butter with ghee or coconut oil and use almond flour in place of the oats to make this paleo friendly.
    Make ahead of time : Prepare the casserole as directed but don't bake with the streusel on top. Cover the dish with aluminum foil or plastic wrap or a lid if your dish has one. Store the dish in the fridge where it will keep for up to 3 days. When ready to serve, bake in the oven until the streusel is toasted and golden brown.

    Nutrition

    Calories: 179kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 217mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5704IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Michelle says

      December 09, 2021 at 7:52 pm

      5 stars
      I love sweet potato and this dish made me love it even more! Stunning.

      Reply
      • Ansley Beutler says

        December 12, 2021 at 9:57 pm

        Thank you so much! I'm also a huge sweet potato fan so I love this recipe.

        Reply

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