Easy Dairy-Free Sweet Potato Casserole with Coconut Sugar
This delicious sweet potato casserole is the perfect side dish for your next Thanksgiving or Christmas dinner! It's so good that it tastes like dessert (almost like pumpkin pie)! My version is dairy-free, easily made gluten-free, and refined-sugar free by using only coconut sugar. It also has less sugar than most sweet potato casseroles.
Equipment
- 1 9x13 baking dish (I like glass)
- 1 handheld electric mixer
Ingredients
Filling
- 4 pounds raw sweet potatoes
- 2 eggs
- 1/3 cup coconut sugar
- 1/4 cup coconut oil (softened or melted)
- 1/2 cup dairy-free milk (I used unsweetened almond)
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
Streusel Topping
- 5 tbsp coconut oil (softened or melted)
- 2/3 cup coconut sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice (optional)
- 1/2 cup spelt flour (or use all-purpose gluten-free flour)
- 1 cup pecan halves
Instructions
- Prepare sweet potatoes: peel and cut into large chunks. Add sweet potato chunks to a large stock pot, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook until fork-tender, about 20 minutes (larger chunks will take longer, smaller chunks will take less time).4 pounds raw sweet potatoes
- While the sweet potatoes are boiling, preheat your oven to 350° F.
- Drain sweet potatoes and add to a large bowl. Give them a quick mash with a potato masher (this just makes it easier to mix the rest of the filling ingredients).
- Add the remaining filling ingredients to the bowl along with the sweet potatoes. Beat together with a handheld electric mixer on medium until well-combined and fluffy.2 eggs, 1/3 cup coconut sugar, 1/4 cup coconut oil, 1/2 cup dairy-free milk, 1 tsp vanilla extract, 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp salt
- Add sweet potato filling to a greased 9x13" oven-safe casserole dish (I like glass) in an even layer.
- Prepare the topping: Add all of the topping ingredients except the pecans to a medium bowl and mix together. Then add the pecans and combine until mixture is moist & crumbly.5 tbsp coconut oil, 2/3 cup coconut sugar, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 cup spelt flour, 1 cup pecan halves, 1/2 tsp pumpkin pie spice
- Sprinkle the topping mixture evenly over the sweet potatoes.
- Bake for 40- 50 minutes until the top is slightly golden and it's mostly set in the middle. Time will vary depending on the dish you use, your oven, climate, etc. and you may want to start checking it around 30 minutes. I baked mine for 50 minutes.Enjoy!
Notes
- For the best texture for the filling that is smooth and fluffy, I recommend peeling the sweet potatoes. However, if you don't mind an occasional piece of peel, you can leave them on.
- You can substitute the spelt flour for regular wheat flour, or with most gluten-free flours (oat flour, all-purpose gluten-free, etc.).
- Leftovers can be stored in the fridge, covered, for up to one week. (I loved being able to have this for breakfast and dessert later in the week!)
- This casserole can be prepared up to 24 hours ahead of time. Assemble it and store covered in the fridge until you are ready to bake it.