Sweet Potato Casserole with Walnut and Oat Streusel

Close image of a spoon scooping sweet potato casserole from a dish.

5 from 2 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: gluten free sweet potato casserole, paleo sweet potato casserole, sweet potato casserole with walnuts

Servings: 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.

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