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.
- 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
- 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.
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.
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.
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.
Check out these other recipes for your holiday table:
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Sweet Potato Casserole with Walnut and Oat Streusel
For the sweet potato layer
- 3 cup sweet potato - approx. 2 small sweet potatoes
- ½ cup coconut sugar
- 3 Tbsp coconut cream - this is the cream at the top of a can of full fat coconut milk
- 2 Tbsp butter - melted (sub. vegan butter or coconut oil)
- 1 egg
- 2 tsp vanilla
- 1 tsp cinnamon
For the streusel
- ⅔ cup walnuts
- ½ cup coconut sugar
- 2 Tbsp oat flour - gluten free
- 1 tsp cinnamon
- 5 Tbsp butter - melted (sub. vegan butter or coconut oil)
- 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.