Spread the love

Sweet potato casserole has always had a way of stealing the spotlight at holiday dinners, and this dairy-free version is no exception. It’s rich, comforting, and full of that cozy sweetness we crave around the table, but without any of the heavy creams or butter. Instead, it leans on wholesome ingredients that bring out the natural flavor of the sweet potatoes while keeping things light and allergy-friendly.

This casserole is one of those dishes that works beautifully for more than just Thanksgiving. While it certainly earns its place as one of the best dairy free Thanksgiving sides, I also love how versatile it is. It can be served alongside turkey, roasted vegetables, or even as a brunch centerpiece when you want something warm and nourishing. Honestly, it’s the kind of recipe that makes people go back for seconds, even when the table is packed with options.

What makes this dish really shine is its adaptability. You can prepare it as a classic make ahead sweet potato casserole for stress-free hosting, or whip it up fresh the morning of. The topping is another place you can play around—some prefer the traditional pecan crunch, while others love the simplicity of a cinnamon oat crumble. Either way, it brings the perfect balance of textures: creamy on the bottom and golden crisp on top.

And here’s the fun part—this isn’t just for dinner. A sweet potato breakfast casserole version works just as well for mornings when you want something hearty but a little different from the usual. The natural sweetness of the potatoes makes it easy to pair with fruit, maple syrup, or even a side of dairy-free yogurt. It’s proof that one dish can move seamlessly from morning to evening, holiday to everyday, all while keeping things simple and comforting.

Why You’ll Love It

Naturally creamy without the dairy – Sweet potatoes already have that velvety texture, so you don’t need cream or butter to make this dish feel rich and satisfying. A little dairy-free milk is all it takes to smooth everything out.
Perfect balance of sweet and savory – The casserole pairs earthy sweet potatoes with warm spices and a lightly crunchy topping, making it just as welcome next to turkey as it is on its own.

Make-ahead friendly – Hosting can be hectic, but this is a make ahead sweet potato casserole you can assemble the night before. Simply bake it fresh when you’re ready, and your kitchen will smell amazing without the stress.
Crowd-pleaser for all diets – Whether your guests are dairy-free, vegetarian, or just fans of classic comfort food, this dish fits right in. No one will miss the dairy, I promise.
Versatile beyond the holidays – Sure, it’s one of the standout dairy free Thanksgiving food options, but it also doubles as a cozy sweet potato breakfast casserole or a side dish for any Sunday dinner.

Ingredient List

For the Sweet Potato Base

4 large sweet potatoes (about 3 pounds), peeled and cubed
½ cup canned coconut milk (or almond milk)

¼ cup pure maple syrup
2 tablespoons coconut oil (melted) or vegan butter
1 teaspoon vanilla extract

1 teaspoon ground cinnamon
½ teaspoon nutmeg
Pinch of salt

For the Topping

½ cup rolled oats
½ cup chopped pecans

¼ cup almond flour (or regular flour if not gluten-free)
3 tablespoons coconut sugar (or brown sugar)
3 tablespoons coconut oil (melted)

½ teaspoon cinnamon

Ingredient Notes

Sweet Potatoes – Choose ones with a deep orange flesh—they’re naturally sweeter and creamier. I usually grab garnet or jewel sweet potatoes for the best flavor and color.
Coconut Milk – I go for canned full-fat coconut milk because it adds that luscious creaminess without tasting overwhelmingly coconut-y. Almond or oat milk works too if you want it lighter.
Maple Syrup – Real maple syrup gives a rich, caramel-like sweetness that pairs beautifully with the spices. Don’t swap it for pancake syrup—it’s just not the same!
Pecans – Toasting them first brings out so much nutty flavor. It’s worth the extra 5 minutes, trust me.
Coconut Oil – This keeps everything dairy-free while adding a subtle richness. Vegan butter is a great alternative if you want more of that classic casserole vibe.

Kitchen Equipment Needed

Large Pot – For boiling the sweet potatoes until they’re fork-tender. I like using my heavy-bottom stockpot because it cooks evenly.
Colander – To quickly drain the potatoes before mashing.
Mixing Bowls – You’ll need one for the sweet potato base and another for mixing the topping. I always reach for my big glass bowls so I can see everything mixing together.

Hand Mixer or Potato Masher – To get the sweet potatoes smooth and creamy. I personally love using my hand mixer when I want it extra silky.
9×13 Baking Dish – The perfect size for layering everything. My ceramic casserole dish doubles as a serving piece—it goes straight from oven to table.
Measuring Cups and Spoons – For getting the right balance of sweetness and spices.

Spatula or Wooden Spoon – Handy for folding the topping and spreading the sweet potato mixture evenly in the dish.

Instructions

Step 1 — Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with a little coconut oil or line it with parchment for easy serving.

Peel and cube the sweet potatoes into roughly 1–1½ inch pieces so they cook evenly.
Fill a large pot with cold water, salt it lightly, and bring it to a boil while you finish prepping.

Step 2 — Cook the Sweet Potatoes

Add the sweet potato cubes to the boiling water and return to a gentle boil.

Cook until the potatoes are very fork-tender — about 12–20 minutes depending on size. A knife should slide through with no resistance.
Drain well in a colander and return the drained potatoes to the empty warm pot for a minute so excess steam escapes.

Pro tip: Letting the potatoes sit in the warm, drained pot for a minute or two helps evaporate extra water so your mash won’t be watery.

Step 3 — Mash & Make the Sweet Potato Base

Mash the potatoes using a potato masher for a rustic texture or a hand mixer for very smooth results.
Add the canned coconut milk, maple syrup, melted coconut oil (or vegan butter), vanilla extract, cinnamon, nutmeg, and a pinch of salt.
Mix until the filling is silky and spreadable — not soupy. Taste and adjust: add a touch more salt if it needs contrast, or a splash more maple syrup if you like it sweeter.

Spoon or spread the mashed mixture evenly into your prepared baking dish.

Pro tip: If using a hand mixer, start on low so the mash doesn’t splash; increase speed only after the potatoes start to break down.

Step 4 — Make the Topping

Warm a small skillet over medium heat and lightly toast the chopped pecans for 2–4 minutes, stirring, until they smell toasty — this deepens their flavor. Transfer to a bowl to cool.

In a bowl, combine the rolled oats, toasted pecans, almond flour, coconut sugar, and cinnamon.
Pour in the melted coconut oil and stir until the mixture clumps together into a coarse crumble. It should hold together when pressed.
Taste a tiny bit (it’s okay — you earned it) and adjust sweetness if you want a more pronounced contrast to the sweet potato base.

Pro tip: Toasting the nuts is one of the easiest flavor upgrades — don’t skip it.

Step 5 — Assemble

Evenly sprinkle the oat-pecan topping over the sweet potato layer. Press lightly so it adheres but keep the crumbly texture.
If you like an extra-nutty finish, scatter a few whole pecan halves on top for presentation.

For a sweeter, classic finish, you can dot with a handful of dairy-free mini marshmallows in the last 5 minutes of baking (optional).

Step 6 — Bake to Golden Perfection

Place the casserole in the preheated oven and bake for 25–30 minutes, until the topping is golden and the edges are bubbling.
If you want a crispier top, switch the oven to broil for 1–2 minutes — watch closely so it doesn’t burn.

Remove from the oven and let rest for 10 minutes before serving so the filling sets slightly and is easier to scoop.

Pro tip: If the topping starts to brown too quickly but the inside needs more time, tent the dish loosely with foil and finish baking.

Step 7 — Make-Ahead, Storage & Reheating

Make-ahead (same day): Assemble the casserole, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Bake straight from the fridge — add 10–15 minutes to the bake time and check for bubbling edges. Let rest a bit before serving.

Make-ahead (freeze): Bake first, cool completely, then wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before reheating.
Storing: Keep leftovers covered in the fridge for 3–4 days.
Reheating: Warm individual servings in the microwave for 60–90 seconds, or reheat the whole dish at 325°F (160°C) for 15–25 minutes (covered), uncovering for the last 5–10 minutes to crisp the topping.

Pro tip: If baking from chilled, let the dish sit at room temperature for 10–15 minutes while the oven heats — it helps the casserole warm through more evenly and reduces extra bake time.

Tips and Tricks for Success

Use the right sweet potatoes – Jewel or garnet varieties give you that deep orange color and naturally sweet flavor.
Mash while warm – Sweet potatoes mash more smoothly when hot, so don’t let them cool too much before adding your mix-ins.

Taste as you go – Everyone’s sweet tooth is different; adjust maple syrup and spices to your preference before baking.
Toast your nuts – This tiny step makes the pecans taste richer and more aromatic.
Don’t skip the rest time – Giving the casserole 10 minutes to settle after baking makes it easier to scoop cleanly.

Ingredient Substitutions and Variations

Milk alternatives – Swap canned coconut milk for oat, almond, or soy milk depending on what you have.
Sweetener options – Replace maple syrup with agave nectar or honey (if not strictly vegan).
Nut-free topping – Use pumpkin seeds or sunflower seeds instead of pecans, or just go with an oat crumble.

Gluten-free option – Use certified gluten-free oats and almond flour for a fully gluten- and dairy-free casserole.
Breakfast spin – Add a sprinkle of dried cranberries or raisins to the topping and serve as a sweet potato breakfast casserole for mornings.
Classic twist – Scatter dairy-free marshmallows on top for a nostalgic Thanksgiving-style finish.

Serving Suggestions

I love serving this casserole alongside roasted turkey and green beans—it adds that perfect touch of sweetness to balance the savory dishes on a holiday table.
Pair it with a crisp green salad and balsamic vinaigrette for a lighter, fresh contrast.
For brunch, I enjoy scooping a portion next to scrambled eggs and fruit—it doubles beautifully as a sweet potato breakfast casserole.

Add it to your lineup of dairy free Thanksgiving sides with roasted Brussels sprouts, cranberry sauce, and stuffing for a complete plate.
If you’re keeping it casual, serve warm with a slice of crusty bread—it’s cozy and filling on its own.

Storage and Reheating Instructions

Refrigerate – Store leftovers in an airtight container in the fridge for up to 3–4 days.

Freeze – Wrap tightly in foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Microwave – Heat individual portions for 60–90 seconds until warm.
Oven Reheat – Cover with foil and bake at 325°F (160°C) for 15–25 minutes; uncover during the last few minutes to crisp the topping again.

Pro tip – Add a splash of dairy-free milk before reheating to keep the filling creamy if it seems dry.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can fully assemble it up to 24 hours in advance. Just cover and refrigerate, then bake when you’re ready. It’s one of my favorite tricks for an easier Thanksgiving prep.

Can I freeze dairy-free sweet potato casserole?

Definitely. Bake it first, let it cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What can I use instead of pecans?

If you need a nut-free option, try pumpkin seeds, sunflower seeds, or even just stick with an oat crumble topping. You’ll still get that delicious crunch.

Will this taste different without dairy?

Not at all. The sweet potatoes are naturally creamy and flavorful, and the coconut oil or vegan butter makes it just as rich as the traditional version.

Can I make it less sweet?

Of course! Simply cut back on the maple syrup and reduce the sugar in the topping. The natural sweetness of the potatoes still shines through.

Can I serve this for breakfast?

Absolutely—it doubles as a sweet potato breakfast casserole! Just pair it with fruit, eggs, or even a drizzle of maple syrup for a cozy morning meal.

Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear how you served it!

Dairy-Free Sweet Potato Casserole

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 55

Course Side Dish

Cuisine American

Servings 10 servings

Calories 260 kcal

Equipment

Large pot

Colander
Mixing Bowls
Hand mixer or potato masher

9×13 Baking Dish
Measuring cups and spoons
Spatula or wooden spoon

Ingredients

For the Sweet Potato Base

4 large sweet potatoes about 3 pounds, peeled and cubed
½ cup canned coconut milk or almond milk
¼ cup pure maple syrup

2 tablespoons coconut oil melted or vegan butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

½ teaspoon nutmeg
Pinch of salt

For the Topping

½ cup rolled oats

½ cup chopped pecans
¼ cup almond flour or regular flour if not gluten-free
3 tablespoons coconut sugar or brown sugar

3 tablespoons coconut oil melted
½ teaspoon cinnamon