Saweet! Potato Casserole with a Crunchy Nut Crumble (Vegan + GF)

195 comments

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This is a side dish you’re going to want on the holiday dinner table. Or maybe, on your regular fall dinner table. Because who can wait for the holidays? It is sweet potato season after all, which means in this house we’re cooking them a couple times a week. Give me all the sweet potatoes, please. They are the edible equivalent to a big warm hug.

Now that it’s officially November (plus chilly and dark at 6pm…tear…sob), I figure some of us are thinking about happier things…like the holidays and all the delightful holiday food. I know I am. It’s my favourite time of the year to cook and bake. For some reason, I always have oodles and oodles of recipe ideas floating through my mind this time of the year and can’t keep up with testing them all out. You should see my “to make” list…it’s massive!

In preparation for the holidays, I decided to do something I’ve been meaning to do for a long time; I revamped my old sweet potato casserole recipe from 2009. It’s a good recipe, but with 5 years of recipe development under my belt I knew I could improve upon it. This version got lightened up and given a crazy good pecan oat maple crumble topping. It totally blew us away and the previous recipe is all but history in my mind.

Just look at this crunchy crumble…

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Here are a few things I changed up:

1) cut sweetener by over half (you won’t even notice)

2) added some heart-healthy virgin coconut oil

3) added a new and improved crunchy topping – gives it a great texture contrast!

4) made this one gluten-free as the old one wasn’t

5) amped up the maple + cinnamon flavours

6) new photos…because 2009 wasn’t my best year for photography…hehe

I recommend serving each portion with a pat of vegan butter or coconut oil on top to really take it over the edge. The butter/oil melts and cascades all over the casserole. Bliss!!

I love you, sweet potatoes.

PS- If you haven’t tried it already, check out my Sweet Potato Oatmeal Breakfast Casserole. Dessert for breakfast!

sweetpotatocasseroleveganglutenfree

Sweet Potato Crumble Casserole

Vegan, gluten-free, refined sugar-free, soy-free

By

4.9 from 48 reviews
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This is a side dish you're going to want on the holiday dinner table! The crunchy nut crumble tastes just like an oatmeal cookie. I recommend serving this casserole with a pat of vegan butter or coconut oil to really take it over the top. Also try serving it with Coconut Whipped Cream for a decadent twist. In this recipe, I swapped out half the vegan butter for virgin coconut oil to add some heart-healthy fats while still retaining that lovely butter flavour.

Yield
8 servings
Prep Time
Cook time
Total Time

Ingredients:

For the sweet potato mash:
  • 4 1/2 to 5 pounds sweet potatoes (about 4 to 5 large)
  • 1 1/2 tablespoons vegan butter
  • 1 1/2 tablespoons virgin coconut oil
  • 2 1/2 tablespoons pure maple syrup, or to taste
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon fine grain salt, or to taste
For the Crunchy Nut Crumble:
  • 1 cup rolled oats (use certified gluten-free if necessary)
  • 1 1/3 cups pecan halves, chopped
  • 1/3 cup almond meal or almond flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 2 tablespoons virgin coconut oil, melted
  • 2 tablespoons vegan butter, melted
  • 2 1/2 tablespoons pure maple syrup

Directions:

  1. Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to medium-high, and gently boil for 10 to 20 minutes, until the potatoes are fork tender. Drain.
  2. Preheat oven to 375°F. Lightly grease a 2 1/2-quart (10-cup) casserole dish and set aside.
  3. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined.
  4. Once cooked and drained, place sweet potatoes into a large bowl.
  5. Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.
  6. Sprinkle the crumble topping all over the sweet potato mixture, evenly.
  7. Bake, uncovered, at 375°F for 16 to 23 minutes, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil.

Tips:

  • For a creamy twist, try subbing some of the butter/oil in the sweet potato mash for full-fat canned coconut cream.

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goodreads

The Oh She Glows Cookbook has been nominated in the Good Reads Choice Awards 2014 in the Best Food & Cookbooks for 2014 category! I’m honoured to be nominated with so many other awesome food and cookbooks. This contest is a popular annual event and it is the only major book award decided by readers. That’s you! If you have enjoyed The Oh She Glows Cookbook, I would greatly appreciate your vote of support. You can log in with Facebook and it takes 2 seconds to submit the vote. You can find the voting page here. I’m so grateful to be able to do what I love each day and couldn’t do it without your support. Thank you!

OSG Tea Shoppe Contest winner:

Congrats to Erin N. for winning The Oh She Glows Tea Shoppe giveaway! Thank you to everyone who took part and shared in our excitement over the launch. We couldn’t be happier with your response and we’re working hard to improve each day. If you’d like to send feedback (and we encourage you to do so!) you can find our feedback form here.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 195 comments… read them below or add one }

1 Kate November 4, 2014

I love sweet potatoes also! And I love your blog, so perfect while I get my menu ready for thanksgiving!

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2 Laura @ Raise Your Garden November 5, 2014

Getting my menu ready to. Love this over the traditional sweet potatoes with the marshmallows on top. Ok, well, I love those too, but this looks delicious and nutritious and it not a dessert like the other one. Went to Outback Steakhouse the other day and couldn’t believe the sugar and butter they loaded on the sweet potato, it’s sweet enough, ya know? And that crunchy nut crumble on top….be still my heart!

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3 Emma @ Life's A Runner November 4, 2014

I most definitely will be bookmarking this to make for Christmas! I’ve always salivated over other sweet potato casseroles, but would love to do so without feeling like I’m super duper indulging – I would rather save that for the apple pie and ice cream! And chocolate fondue! And eggnog! ;) This looks absolutely fantastic.

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4 Erica { EricaDHouse.com } November 4, 2014

It breaks my heart that my fiance doesn’t like sweet potatoes!

Actually – all that really mean is that I get to eat this ALL :)

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5 Chicago Jogger November 4, 2014

Yum! Love this holiday-inspired recipe. I’ll be pinning! :)

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6 Charlie November 4, 2014

I eat tons of sweet potatoes recently, I just can’t have enough! This casserole would be perfect for my obsession ;)

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7 Ceara @ Ceara's Kitchen November 4, 2014

Wow! This sweet potato casserole does look SAWWEET! Cannot wait to try it! I think we will have to make this one for Christmas dinner (and before then for sure!). Bye bye outdated marshmallow topping ;)

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8 Ksenia @ At the Immigrant's Table November 4, 2014

I have to say that I’ve never really been converted to sweet dishes with sweet potatoes. I like to pair their natural sweetness with more contrasting flavours, like soy sauce or rosemary. That being said, this has inspired to try my hand at a salty sweet potato crumble casserole. Thanks!

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9 Lizzie @ The Magic Tree November 4, 2014

I didn’t even know I liked sweet potato casserole until reading this post ;) I definitely want to make this before the holidays – these photos are soo mouth watering!

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10 Em @ Love A Latte November 4, 2014

This looks amazing!!! Can’t wait to make it for the holidays!

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11 Carrie (This Fit Chick) November 4, 2014

Absolutely love the topping! Adds that sweet crunch!

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12 Jessica November 4, 2014

Love that this is not loaded with sugar as a lot of similar recipes are – looks delicious!

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13 Sam @ PancakeWarriors November 4, 2014

Congrats on the nomination. Voted :))) this saweet potato casserole look fan freaking tastic. This is my must have dish during the holidays. This is clean enough to eat all fall though. Thanks for sharing!

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14 Anele @ Success Along the Weigh November 4, 2014

Oh my! This looks delicious! My mom is the one that makes sweet potatoes for Thanksgiving and I swear I get a cavity when I take my ‘polite portion.’ I’m going to make this for her and see if I can get her to convert in time! ;-)

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15 Julie November 4, 2014

I have made your other sweet potato casserole for Thanksgiving the last two years and everyone loved it! I had converted it to gluten free by using a really good GF flour with everything else the same. But this looks awesome too. I will try it this year! It looks delicious and healthy and I’m sure it’ll be great. I love that you go to the trouble to improve and update recipes.Thanks for all your recipes, especially with a new baby in the house!

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16 Marina V November 4, 2014

Oh my goodness!! Have been hoping for a sweet potato casserole recipe to pop up! I now have my first dish for Thanksgiving :)

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17 Donna November 4, 2014

Ooou! This recipe looks very similar to a sweet potato casserole I make every year for Thanksgiving/Christmas dinner. Love the crunchy topping!

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18 Monique @ Ambitious Kitchen November 4, 2014

Love this. I also made a lightened up version, except mine wasn’t gluten free or vegan. I love that yours is and how creamy and smooth it is. I don’t know about you, but I always eat my sweet potato casserole for dessert. SO good!

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19 Linda @ The Fitty November 4, 2014

Could I throw everything together and just let my slowcooker do the work?

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20 Jill November 4, 2014

I love the idea of the crumble on top. I’ll skip the nuts, but hopefully the oats give the same effect. Won’t be as crunchy, but I bet it will still be delish. I love sweet potato mash, so this is right up my alley.

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21 Abby @ The Frosted Vegan November 4, 2014

I’m usually realllly not into sweet potato casserole, but that topping, SWOON!

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22 Deanna November 4, 2014

Can’t wait to try this new recipe as I luv and make your Sweet Potato Oatmeal Breakfast Cassarole all the time! That’s a staple, classic recipe in my home! I have been following your blog for quite some time now and I make a lot of your recipes from your blog and your book. I especially like that they are toddler-friendly and you provide nut-free and gfree options. Keep up the great work Angela and congratulations on the birth of Adriana!

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23 sensie @ Naturally Calm November 4, 2014

This looks delicious! Another recipe added to the endless list!

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24 Deborah H November 4, 2014

I just voted for your cookbook on “Goodreads”. I have enjoyed every recipe that I have tried from your cookbook and can’t thank you enough for sharing them!!! Hope you win, you deserve it :)

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25 Melissa November 4, 2014

Yes!!! I make a very unhealthy version of this every year. Can’t wait to try this one!!

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26 Erum@www.TotalSalads.com November 4, 2014

Sweet potatoes are on my table at dinnertime a few times a week. I’m going to try this recipe – I love the nut crumble!

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27 Cara's Healthy Cravings November 4, 2014

You had me at Sweet potato! Looking forward to trying this dish out….soooo gooood!

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28 Rachel Lewter November 4, 2014

This looks amazing!! Can hardly wait to try it!!

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29 Hayley@healthyregards November 4, 2014

adding this to my thanksgiving menu now!

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30 Lisa @ Simple Pairings November 4, 2014

Love the healthy take on Sweet Potato Casserole, Angela! I have a sensitive sweet tooth and usually find standard sweet potato casseroles far too much for a dinner plate alongside turkey and gravy. I do love sweet potatoes, though – and your recipe highlights the natural flavor without going overboard! Pinning.

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31 Eleanor November 4, 2014

Looks absolutely amazing and I will be including it (along with many other of your recipes) at Christmas. My kids say they don’t like sweet potato but I know with that crumbly topping they won’t notice and I’m sure they’ll devour it.
Thanks for all the amazing ideas.

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32 The Blonde Chef November 4, 2014
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Sweet potato casserole is one of my favorite Thanksgiving dishes, but I have always hated how much added sugar is thrown in! This is the perfect solution ! Can’t wait to try this out on my family!

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33 S Lauren | Modern Granola November 4, 2014

This looks incredible! I’ve never tried sweet potato casserole, but I think with this recipe, I’ll have to try it!

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34 Averie @ Averie Cooks November 4, 2014

If I could only have ONE thing on thanksgiving, I would honestly pick this!! Okay and maybe some cranberry sauce I make with merlot in it :) But I’d be SET! This is perfect! Pinned :)

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35 Lee @ Modern Granola November 4, 2014

Yum! Looks delicious! I love sweet potato in every way.

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36 Heather Mason November 4, 2014

mmm, this looks amazing! Definitely bringing this to Thanksgiving! Thanks!

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37 Laura November 4, 2014
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I cannot wait to try this recipe! Thanks so much, Angela :) Any suggestions of a fun main course that would go nicely with this side? Would love your opinion.

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38 Jessica Lauren DeBry November 4, 2014

Oh YUMMY! This is going on my Thanksgiving “Must Make” list!

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39 Stephanie November 4, 2014

Wow. That really looks amazing. If I assembled it the night before, do you think the crumble would get soggy, or would it hold up? This is one is definitely on the list for our American Thanksgiving dinner.

I already voted for your book as soon as another reader said it was nominated in a comment on a previous recipe. Since buying your cookbook, I don’t think I have cooked a single thing from any of my other cookbooks. Congratulations!

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40 melissa November 19, 2016

It isn’t as crunchy the next day but that being said it’s still yummy as leftovers.

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41 Sarah @ Sunny Runner November 4, 2014

That is what heaven looks like! I can’t wait to try this.

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42 Erin @ The Grass Skirt November 4, 2014

I make your Not Your Grandmother’s Sweet Potato Casserole every year and it is always the biggest hit. My family requests it! I will definitely try this one too. :)

The Grass Skirt

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43 jenna @ just j.faye November 4, 2014

Sweet potato casserole is my #1 must have Thanksgiving food. Hands down. LOVE IT.

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44 Larice @ Feeding Your Beauty November 4, 2014

Sweet potato casserole is my favorite dish to bring to holiday get togethers! This one looks healthy and delicious, I will definitely be trying out this recipe for Thanksgiving this year. Might have to try it out sooner, I don’t think I can wait until then!

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45 Amy November 4, 2014

Hi Angela,

I’m pretty neutral on coconut oil (don’t consider it health food but think it’s a great vegan option for saturated fat in recipes) and I’m wondering where are you getting the info that it is “heart-healthy”? I’d like to read the research on that because I haven’t seen anything convincing.

Thanks!
Amy

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46 Amy November 9, 2014

Still wondering about this….. can you link to the papers? Thanks!

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47 Maggie @ Veg Fiend November 4, 2014

I may just have to whip this up for the holidays- and I cannot wait to try your sweet potato oatmeal. Looking back at your previous sweet potato casserole, it is absolutely insane to see how you have grown your photography and recipe-creation skills. You are such an inspiration.

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48 Jen November 4, 2014

Do you think this could be made in advance and then baked the day of? Or would the topping get too soggy?

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49 Lindsay November 5, 2014

I was going to ask this too! Seems it would work if you did everything through step 5 in advance and then put the topping on right before baking perhaps??

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50 Christina @ The Beautiful Balance November 4, 2014

I just want to put the crunchy nut crumble over yogurt or pour coconut milk over it for breakfast. This recipe looks awesome! Definitely pinning now :)

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51 Levan November 4, 2014

This looks fabulous! That new crunchy topping is definitely worth trying. Thanks for sharing this. :)

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52 Lynette November 5, 2014

What can I substitute the oats with if I need it grain free?

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53 Teffy November 5, 2014

OMG ANGELA! This looks so so sooooo delicious!
I’ve never had sweet potato with a crumble on top, and now I’m wondering why not and thinking that I need to make this happen, pronto!
When you mention adding the coconut milk, could I use it instead of the butter or would it then be way too runny?

{Teffy’s Perks} X

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54 Angela (Oh She Glows) November 5, 2014

Hi Teffy, If you use just the cream portion of the full fat canned coconut milk, it shouldnt make it runny – I would probably add 1/3-1/2 cup of the cream only (not the water). Hope this helps!

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55 Teffy November 6, 2014

It does help, thanks Angela! Will try it with just coconut cream them =)

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56 Angela @ Eat Spin Run Repeat November 5, 2014

Oh wow Ange, this looks fabulous! I was a big fan of your earlier sweet potato casserole recipe and love that this is a lower sugar version. I’m definitely voting for you! :)

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57 char eats greens November 5, 2014

This casserole DOES scream big warm hug!! I seriously would eat this right now (for breakfast!) because I haven’t used sweet potatoes in almost a week. I know…what is the world coming to!! haha

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58 Sam ~ it doesn't taste like chicken November 5, 2014

Oh yum!! I love sweet potatoes. The crunchy crumble topping is such a delicious sounding idea, almost like a sweet and savoury dish combined…which kind of sounds like my idea of perfection!

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59 Katrina @ Warm Vanilla Sugar November 5, 2014

LOVE this! Such a gorgeous casserole! And I love the crunchy crumble!

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60 Diane November 5, 2014

“added some heart-healthy virgin coconut oil” May I suggest you read the works of Dr Caldwell Esselstyn Jnr or Youtube him (or watch Forks Over Knives). There is NO SUCH THING as a “healthy” oil – none.

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61 Brenda November 24, 2016

This is very high fat with all the nuts and adding coconut oil is a real killer. Making this but leaving the coconut oil out and also the butter. I know it will be delicious anyway. Thank you! I am afraid I agree with Diane it is not heart healthy. Do more research!!!! Brenda

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62 Ella November 5, 2014

This sounds SO SO GOOD! I’m going to be the only vegan at Thanksgiving this year… maybe I’ll include this in the list of dishes I’m making to make sure I impress everyone ;)
http://www.youtube.com/sparklesandsuch26

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63 tara @ the mama modern November 5, 2014

can’t wait to make this for thanksgiving! i love your other sweet potato casserole and have made it for the last few years. my family loves–vegan and non-vegans alike!

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64 Lauren November 5, 2014

Mmmm sweet potatoes! I want to shake up this year’s menu anyway, I think this will be perfect for our table! Thanks Angela!

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65 Lindsey November 5, 2014

So I had a good ol’ faithful sweet potato recipe for the past 3 or 4 years that I’ve been making each Thanksgiving…but this just might replace it this year!

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66 Mieke November 5, 2014

I love your book Angela and every week I cook at least one recipe from it! Of course I voted for your book.
I’m from the Netherlands and I believe your book should be translated into Dutch, so I can share it with all my fellow country healthy food lovers!

Being from the Netherlands, I have never heard of sweet potato casserole! Love sweet potatoes though. The casserole looks delicious and I look forward to making it. Being a sweet potato casserole newbie, did I understand correctly that it is traditionally eated as a side dish and not a dessert?

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67 Lia @ Luscious Living November 5, 2014

Hahahaha I was just saying how I was talking about sweet potato recipes over at Choosing Raw, and then popped over here! This is something I can definitely add to my arsenal of recipes for this chilly fall/winter season! And the crunchy goodness….makes me happy inside

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68 ella shul November 5, 2014
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WOW! It looks so yummy! I will definitely try this one for thanksgiving! BTW – I found a great vegan wine at Whole Foods Market, it is called “Deccolio Prosecco” and it will be great aperitif to the holiday dinner.

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69 Anne November 5, 2014

Voted for you on Goodreads! I am utterly obsessed with your cookbook. :) Can’t wait to try making this sweet potato casserole. Just looking at that pecan crumble is making me swoon.

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70 Michelle @ Vitamin Sunshine November 5, 2014
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That is really beautiful. I think I’d like to eat it for dessert.. and breakfast. I never was a fan of the marshmallow topping sweet potatoes, but this I could get behind :)

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71 Laura @ The Green Forks! November 5, 2014

I am totally making this for Thanksgiving!! Can’t wait :D I know that it is going to be amazzzzing!

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72 Becka November 5, 2014
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I just tried this recipe out tonight and WOW! It is amazing, and it wouldn’t feel out of place at the dessert table. A clear winner and I can’t wait to make it again for Thanksgiving-but since sweet potatoes are already sweet, I might leave out the maple syrup in the mashed potato part next time. Going to eat leftovers for breakfast tomorrow!

(Also, no idea how you’re managing to continue posting (awesome recipes) with a newborn! You’re amazing!)

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73 Mariam November 6, 2014

Okay, yum! I love sweet potato. Can’t wait to make this for Thanksgiving!!!

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74 Lily November 6, 2014

I WILL be bringing this to Thanksgiving this year. It looks amazing. The crumble looks like it would be great on some apple crumb pie, too! I will be altering my apple crumb topping. Thanks for posting!

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75 Linda @ Veganosity November 6, 2014

Sweet potatoes for breakfast, lunch, dinner, or a snack, I love them so much! This takes them to another dimension, I can’t wait to try this recipe! Thank you Angela!

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76 Veganopoulous November 7, 2014

Sweet potatoes are my favourite and this is such a fab looking recipe, thank you for sharing it!

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77 Jackie November 7, 2014

What can I use in place of coconut oil? I have a sensitivity to it and notice you use it in nearly every recipe. Thanks!

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78 Cindy November 7, 2014

Could this be made ahead of time?

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79 Angela (Oh She Glows) November 10, 2014

I cant see why not! I haven’t tried it but I think it should work.

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80 Donna November 7, 2014
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We love this recipe! My husband was given a copy of your new cookbook for his birthday a few weeks ago. We are loving it! The recipes are excellent. The photos are a joy. The book is wonderful. Great job!

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81 Angela (Oh She Glows) November 10, 2014

Thank you Donna! I’m so happy you are enjoying the recipes.

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82 Caralyn @ glutenfreehappytummy November 7, 2014

wow this looks so delicious!!

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83 Marie November 7, 2014

I tried this with Butternut Squash! It was absolutely amazingly delish!
Thanks so very much

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84 Tania November 8, 2014

This will definitely be an addition to my Thanksgiving table! That makes FOUR of your recipes I’ll be featuring on my holiday table! :-) I’m also including (from your cookbook) your festive kale salad, your raw pumpkin tart and your recent chocolate cream pie/tart. Thank you so much. I’m grateful for your recipes. It such a pleasure to have delicious food that does not hurt my belly or animals. :-)

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85 Vanessa Heron November 8, 2014

The crumble looks amazing….gotta try this!

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86 heidi November 9, 2014
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This has to be one of the most comforting meals ever, both me and my husband (who by the way is a meat eater) could not get enough of it! Even though we live in the warm climate of Dubai, this dish had the perfect balance of a comforting feast we would usually eat snuggled up in the UK but light enough for us not to feel too stuffed and heavy. Thank you for the recipe, we will adding this to the mid week favourites list.

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87 Shandalee November 9, 2014

Mmmmm, we can’t do nuts so I always have to leave them out. But, just a tip for those that may have an allergy: we have found crushed cornflakes or crunchy puffed rice cereal makes a pretty good substitute. If you assemble ahead of time, the cornflakes will stay crunchy longer :)

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88 Francesca @ Love.Bake.Read November 9, 2014

Divine! I made a similar dish for Thanksgiving last year and it was a major hit. Looks downright scrumptious!

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89 Roy Hansen November 9, 2014

You know, I hadn’t ever considered having this together. Apples are a go-to with the nut crumble, but the sweet potato, that’s new to me! This is a great addition to any fall cookbook, and something I intend to wow the family with this year for the holidays.

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90 JenniferRose November 10, 2014

This looks A-Mazing! I’ll definitely be making this for the upcoming holidays! YUM

Xx

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91 Just a guy November 10, 2014

Any One of you girls, would there be a nice recipe win which the Shiitake Mushrooms are used? Either dried or fresh mushrooms. A recipe for a ‘mid-substantial value meal’, e.g. light dinner, would be great.

Shiitake have great nutritional profiles –> very healthy mushroom to digest, providing benefits almost like from the Chaga and Reishi (Lingzhi) medicinal mushrooms. Mainly they taste well i reckon ;–). Thanks girls!

Warm regards

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92 Amybeth Hurst November 10, 2014

LOVE this recipe. My whole clan loves it. Thank you so much! I’m supposed to avoid nuts due to diverticulitis, so I just make a smaller casserole for myself without the nuts. Still delicious. We devoured it! Thanks! Amybeth Hurst

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93 Ellen November 10, 2014

Would regular flour sub for almond meal/flour?

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94 Leslie November 11, 2014

This recipe was delicious albeit a little too sweet for me. Less sweetener and I’m bringing it to Thanksgiving dinner! Thanks for the recipe. :)

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95 Katy Morgan VeganSenses.com November 11, 2014
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This is so great thank you so much !! I am always happy to get new inspirations for my vegan cooking. Please visit my vegan senses vegan blog :)
all the best, Katy from Vegan Senses Blog
vegansenses,com

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96 Tiffany L November 11, 2014
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I made this over the weekend and it was (and is as leftovers) so good. I didn’t use all of the maple syrup it called for and it was perfect. It’s added to the Christmas dinner menu. Thanks again for a great recipe.

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97 Sagan November 11, 2014

That flavor combo sounds fantastic. And the crunchy topping – YUM!

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98 Ashlee November 11, 2014

Yum! This looks like it needs to be made for my Thanksgiving dinner : )

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99 Emily Morgan November 11, 2014

Looks amazing! Trying this tonight!

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100 Anne-K November 11, 2014

love your blog. your recipes always inspire. my 12 ear old daughter decided to go vegan this spring, after years of being vegetarian, after researching the horrors of animal treatment. Your book came at an ideal moment and I discovered your blog from there. I have tried many of your recipes and have been delighted with the results time and again. Who new that animal free would be the best food we ever tasted and would leave us feeling better than ever wrt our own health, that of the animals and that of the planet. I have one suggestion which might make finding recipes a bit easier: would it be possible to put some reference to the date released on your recipes? Not all recipes can always be found via the recipepage or the index. I ususally remember about when I saw a particularily enticing recipe come out, so knowing where to search chronologically may make the search a little easier for those recipes not easily found with recipepage. BTW, you have the sweetest baby ever. Enjoy every moment; they all grow up way too quickly.

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101 Angela (Oh She Glows) November 16, 2014

Thanks for your kind words Anne! I will look into adding a date. :)

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102 Melissa Mantooth November 12, 2014

I just made a 1/2 batch trial run in preparation for Thanksgiving. It is wonderful!! I love the topping. I usually make a traditional southern sweet potato casserole that has whole milk, a couple eggs, over a stick of butter and tons of white sugar and brown sugar. This is so much healthier and tastes so good!

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103 Jennifer November 15, 2014

Just wondering…could I use spelt flour instead of almond flour for the topping?

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104 Laura November 15, 2014
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Just made it! So delicious!!! Will definitely be on the Thanksgiving table in a couple of weeks. Probably be in my breakfast bowl tomorrow morning, too! Thank you for such a great recipe.

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105 Lesley Mizer November 17, 2014

Thanks for another delicious recipe! It was just the right amount of sweetness. I loved that I could still taste the sweet potato, and I couldn’t stop eating the crisp! I went ahead and added a little bit of coriander to the sweet potato mixture for giggles. Made this for a potluck and I went home with an empty casserole dish!

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106 screenshot windows November 17, 2014

Something wonderful to listen to while enjoying this recipe :)

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107 Nina Vrolijk November 18, 2014

I made this dish last night. I have to say it was a bit to sweet for our taste. I am thinking of a way to make it a bit more savoury. I think I’m eating leftovers for breakfast tomorrow.

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108 Rebekah November 18, 2014
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I made this dish Sunday night as a Thanksgiving trial run and have to say it’s even better the second day…heated up in the microwave or mixed into my morning bowl of oatmeal. I still miss the traditional Southern recipe with all of the fat, but with this I can do away with all of the guilt.

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109 Christine November 18, 2014
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This was really tasty! I omitted the vegan butter and eliminated the coconut oil in the topping – didn’t want the dish to be too coco-nutty and it turned out perfect. Love the creaminess of the sweet potatoes and the crunchiness of the topping. Looking forward to making this over and over again.

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110 Virginia November 19, 2014
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This was great! I made it for an early Thanksgiving dinner and loved it. It made a lot, but leftovers were awesome too. I even ate the last little bit for breakfast, I’ll have to try your breakfast casserole version soon. I only used 1.5 TBS maple syrup in the potato mixture because mine seemed sweet, but followed everything else. Will definitely make this again, thanks!

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111 Kim Ludeman November 21, 2014

Eating this as I type- holy cow!!!! Sooooo good!!! I cannot wait to take this to Thanksgiving dinner next week!!! Thank you, thank you!

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112 Lisa November 22, 2014

Curious if i could make this ahead of time and bake it the day of thanksgiving? Possibly make crumble separate until day of baking. thoughts?

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113 Tiffany November 23, 2014

Hi Lisa, I think thats a great idea! I would maybe bake the potato mixture on a low oven heat to warm it up then use the topping and bake at 375. Also make sure you bake the crumble topping for 16 min and keep your eye on it after that because the topping can burn fast. Good luck!

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114 Lisa November 22, 2014

Also, does anyone hand mash or use a mixer to whip the potatoes? thanks in advance!!

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115 Tiffany November 23, 2014

Hi Lisa, I made this recipe and would recommend using a hand mash because you still want some texture to the potatoes. I personally think a mixer might make it too smooth but I guess thats a personal preference. Enjoy!!

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116 Lisa November 24, 2014

Thank you Tiffany! Will take your advice! happy Thanksgiving!!

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117 Orna November 22, 2014

Hi Angela,
I am wondering if you think it would be just as fine making this recipe a few days ahead of time and just warming up in the oven on the big day? Or would I lose something if I make it in advance?…
Thanks so much,

Orna.

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118 Angela (Oh She Glows) November 24, 2014

im sure that would be fine! i would just be careful not to overcook the topping and dry it out.

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119 Tiffany November 23, 2014
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Angela, this recipe is a true favorite! Thank you!! I cut the recipe in half and it still made plenty! The only change I made is that I added a little more salt in the sweet potato mixture.

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120 Leah November 23, 2014

Love your recipes so much! Your food is made in my house weekly. :) Any suggestions for an almond meal replacement in this one? It’s so hard for me to justify spending $10 on a bag of it.

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121 Rebecca Orr November 23, 2014
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Totally making this for my moms thanksgiving! I can’t wait to taste it!

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122 Alaina M. @ The Simple Peach November 24, 2014

I made this for our firm’s Thanksgiving pot luck and it was a huge hit. I even added a bit of unsweetened coconut shreds and brown sugar to the topping. Everyone loved it!

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123 Faith November 24, 2014

I made your old recipe for Thanksgiving last year (my first as a vegan) and it was good, but not as dessert-like as I’m used to. Is this version more like a traditional sweet potato casserole despite the reduced sweetener? Also, would it be possible to make this in a crock pot?

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124 Em @ Love A Latte November 24, 2014

Do you think I make this day before and not bake it until the next day? Or do you think I should bake it day before and then reheat it on thanksgiving? Thanks!!

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125 Kayoung November 24, 2014

I’d like to take this dish to a potluck. Would it taste okay if not served immediately? Thank you always for the wonderful recipes.

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126 Mackenzie November 25, 2014
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Made this for Friendsgiving last weekend and it was a huge hit! No one would ever have guessed it was a healthy take on sweet potato casserole ;) Thank you for another great recipe!

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127 rima nandakumar November 25, 2014

hi! I am very excited to make this for thanksgiving. I was wondering if whole wheat flour will work instead of almond flour?
thank you!

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128 mp November 28, 2014

I used whole wheat flour and it was amazing

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129 sammy November 25, 2014

I’m allergic to almonds. Could I use a gluten free flour instead?

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130 Katrina November 26, 2014

While I’m not vegan, (gluten free/refined sugar free), this is EXACTLY what I went looking for. Yay! Hands down, my favorite Thanksgiving dish!

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131 Sophie November 26, 2014

Can you make this the night before?

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132 Kaylie November 26, 2014
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Vegan Thanksgiving for the win! I made this today in preparation for tomorrow’s feast and I love it, Angela! I made the recipe as you suggested, and added some acorn squash since I was about a pound short on sweet potatoes. I did not put the oat crumble on yet– mashed everything in my crock pot and will add the crumble mixture tomorrow and then turn it on the keep warm setting to free up oven space. I snuck a spoonful already and it is delish! Also, my mom just bought me the oh she glows cookbook and I want to bake and eat everything in it! Mouth watering recipes and photos… Can’t wait to cook my way through it! So thankful for your fantastic blog!

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133 Danny Gee November 27, 2014
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Those are not sweet potatoes you are cooking my friend. … Those are YAMS! Big difference! But nonetheless I tried it and your recipe is FAnTasTiC!!

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134 Sarah P. November 27, 2014

Made this for my family today; it was a hit! Love the maple flavor! I kept licking the spoon while mixing the crumble and the sweet potato mix….so good!

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135 Kelsey November 27, 2014

This was on my Thanksgiving menu today and OH MYYY….this has become a new favorite dish in my house. I can’t believe I hadn’t tried this till now. Absolutely amazing!

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136 Ashley November 28, 2014
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I’ve been dying to make this and finally made it yesterday for Thanksgiving. It was amazing! It was my favourite part of the meal and the favourite part of a lot of my guests too-
Such a hit! Also, for those of you wanting to do some advanced prep I did baked, mashed my potatoes the night before and prepared the dry crumble ingredients then on the big day I just had to melt the oil, butter and syrup and mix up the crumb topping. Note that I did cook it for about 15 mins longer to ensure it was well heated through. Thanks Angela for the excellent recipe! You never disappoint!

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137 Ihjaz Ahmad November 28, 2014
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Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.

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138 Francie November 28, 2014

I made this and brought it to Thanksgiving dinner yesterday. Everyone loved it! Thank you!!

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139 mp November 28, 2014
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Made this for my family yesterday (Thanksgiving) everyone LOVED it and said the recipe is a keeper. Leftovers are even good cold right out of the fridge!

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140 Lisa November 28, 2014

Wow, made this yesterday and LOVED it!!! thank you so much for a great recipe!

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141 Alex @ get big, go to work November 29, 2014
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Angela, I made this saweet potato casserole this weekend for our US Thanksgiving and it was delicious!! The crunchy nut topping was by far my favorite part. It matched perfectly and contrasted the mashed sweet potatoes well. I feel like that nut topping would make a really great granola base. Thanks again for the amazing recipe. Can’t wait to make this for years to come!

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142 Melanie November 29, 2014
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Made this for Thanksgiving…AH-MA-ZING! Will now be a holiday staple in our house.

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143 Joy November 29, 2014
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I have been craving a vegan seasonal dessert and this totally hit the spot! So easy and delicious. I think it’s my new favorite :)

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144 Jesse November 30, 2014
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I took this to a Thanksgiving potluck this year and at first everyone was reluctant to try it as it wasn’t wearing marshmallows and coated in sugar, but once people tried a little, it ended up being the most popular side dish. Thank you for being the first person to show me that plant-based food can be savory and delicious :-)

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145 Madeline A. November 30, 2014
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I made this for my vegan/non-vegan family for Thanksgiving and it was INCREDIBLE. This is an absolute keeper.

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146 Robyn November 30, 2014
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I made these today to bring to my family’s small group meeting for church. Sweet potato casserole is one of my favorite dishes for thanksgiving, and this being my first vegan thanksgiving I must say these are great! It seemed an easy enough dish to veganise, but I really liked that you also didn’t even use sugar for sweetening it. It was perfect, in my opinion! Thanks so much for sharing!!

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147 Robyn November 30, 2014
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I forgot to mention!–the rest of my group (all omnivores) enjoyed these too!

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148 Bob November 30, 2014
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Oh my goodness! Was introduced to this last night and my socks were completely blown off! A fantastic combination of flavours and a wonderful way to indulge in my favorite tuber. I can not get enough of this. In planning out my weekly menu I noticed that I have this listed for 3 meals and two snacks…. a day….. for the next seven days.

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149 Connie November 30, 2014
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I made this for our extended family for Thanksgiving – my first sweet potato recipe, as I’ve traditionally made squash in the past. I received raves from everyone who tried it, and my 10-year-old daughter absolutely LOVED it (she said to put LOVED in all caps, that’s how much she loved it :).

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150 Kate December 1, 2014
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Made this for Thanksgiving last week. All of my non-vegan relatives (which is all of them) were very impressed.

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151 Gordy December 3, 2014
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Thanks for this awesome recipe. It was a big hit at Thanksgiving for vegans and non-vegans!

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152 Sheri December 6, 2014
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Amazing recipe! Just had this for an early Christmas dinner and it was the talk of the table! Made no changes – perfect as is! Thank you for sharing!

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153 Kari December 7, 2014
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I made this for the first time at Thanksgiving and it was so so delicious – will definitely be added the the menu for years to come. Thank you for this recipe and your wonderful blog!

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154 Kathy December 7, 2014

Are these sweet potatoes or yams? Yams are more orange. Just curious. Thanks!

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155 Caroline December 8, 2014

Hey :) sorry if this has already been asked, I did have a little look – just wpdering whether this could be frozen before cooking? Trying py get a load of Christmas prep done! Thanks x

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156 Helen Gatenby Holt December 10, 2014

I remember making something like this before and my culinary skills have improved also so will give it a try again. It seemed like effort the last time and I nearly ate all the sweet potato mash before it went in the casserole dish haha. This time it looks easy and delicious. Thanks for the lovely pics for inspiration. I feel this will be making an appearance on the 25th!

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157 Megan December 12, 2014
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Very good. I did not make any adjustments to the recipe, and I added a little dab of coco oil on top of some leftovers. This dish has lasted my partner and I 3 days, and it tastes even better the next day. Thanks AGAIN, Angela! 5 stars!

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158 Cliff Andrews December 21, 2014

First time to prepare this Saweet! Potato Casserole with Crunchy Nut Crumble after searching for vegan menu. After reviewing menus, I consider it very healthy food, I prepared it for the holiday party yesterday. My friends and I love it. Right now I am prepare a second one for Vegan Society holiday party this evening.

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159 kristiana December 22, 2014

I am wondering if I could use coconut nectar instead of maple syrup ?

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160 Linda December 23, 2014

I used to make a recipe called Pumpkin Pie Cake. It was an awesome pumpkin mixture topped with a cake mix, butter and nuts – full of sugar and bad fats. This tastes almost like that decadent dessert. AWESOME! I would eat this guilt free as a dessert any day.

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161 Sasha Rose December 23, 2014
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Can I just say this is the bomb?! I just made it for Christmas Eve tomorrow and I really wish I made more because my boyfriend and I can’t stop eating it! Thanks for the recipe!

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162 pam December 23, 2014

This is crazy good!

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163 Aryane December 25, 2014
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I just tried it tonight and I must say it was delicious! I didn’t sweeten the mashed potato and added a bit of hazelnut to the crumble and it was very tasty!
Based on what I’ve read, it seems to be quite a traditional dish in the US, but here in Québec we’ve never heard of it. That’s a shame really!
I’ll certainly make it again! Happy Holidays! :)

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164 Kathy December 26, 2014
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This is fantastic! I had ~1/2 lb. of some leftover diced butternut squash that I threw in with the sweet potatoes to boil, and then mixed in two diced Corland apples (skins intact) after the potato/squash was done and ~1/2 lb. I added 1 1/2 tsp. of Flax seed to the crumble mixture and decreased butter/maple syrup by a tad. It still came out as great as the original! Angela, you have such a way of crafting recipes and inspiring us to experiment in the kitchen. It’s all great!

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165 Stephanie December 27, 2014
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Made this for a family get-together and I got so many compliments, it was almost embarrassing! :) Thanks for a great recipe!

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166 Leah January 13, 2015
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These were so perfect for Christmas. Just the right amount of sweetness, but not to the point that you felt like you were already having dessert and therefore could not have a “real” dessert too ;). Thank you!

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167 Tawni February 19, 2015
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Took this recipe to a potluck and it was fabulous!
To finish the casserole in the over I put it in my Cast Iron skillet and it worked perfect!

Thank you for sharing!

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168 The Vegan Junction March 15, 2015

Oh yumm. Sweet potatoes and oats in the same recipe! And some added sweetness, mmm. ;)

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169 Camillia March 23, 2015

I have some sweet potatoes that will go bad in a few days if I don’t cook them. Definitely making this!

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170 Elisa Hernandez June 15, 2015

I can’t wait to try this tonight!

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171 plasterers bristol July 21, 2015

This sounds lovely. Going to give this a go. thanks for sharing this recipe.

Simon

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172 Steph November 2, 2015
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Oh my goodness! This is so so good :-) Tastes so divine. Thank you for such a taste explosion Angela.

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173 Katie November 11, 2015

This looks delicious! Any substitutions for all the nuts for a person with a severe nut allergy? (I’m allergic to all peanuts and tree nuts)

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174 Tina November 21, 2015
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I made this for a Thanksgiving potluck, and it was a delicious, under-the-radar-healthy, crowd pleaser. I used coconut flour instead of almond (solely because it’s 1/3 of the price), and it came out great!

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175 Shanna November 25, 2015

Can’t wait to try this one!! Can I use coconut flour instead or almond?

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176 Melissa November 25, 2015
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Everyone loves this dish. My MIL was in love with the taste!! This will be my second time making. I just wish the topping was a little crunchier. I plan on not adding as much wet topping (butter and coconut oil).

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177 Rebekka November 28, 2015
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Holy cow these are AWESOME! It’s not the point when cooking *healthy*, but my boyfriend and I ate the whole batch in, um, maybe one day and really didn’t feel that bad about it ;)

I didn’t have the *butter* and just used extra coconut oil in place and it was still just divine. I’ve already shared it three times and will be including it in some of my social media shares.
MAKE THESE!

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178 Julie Berg December 7, 2015
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I made this yesterday to ‘test’ for my Christmas Eve menu. It is wonderful! The smoothness of the sweet potato with the crunchiness of the topping is just fabulous. This will certainly be on the Christmas Eve menu. Thank you!

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179 Elliott December 22, 2015

Sounds great! I’m going to try this for Christmas. I don’t usually keep almond flour at home; could I substitute regular all purpose flour, or something else?

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180 Laura December 23, 2015

Hi, can you use oat, plain, rice or tapioca flour instead of almond flour? Also, does it work OK with macadamia or almonds instead of pecans?

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181 Meghan January 15, 2016
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I’ve made this the past two Thanksgivings… since it’s been up on the blog. It is a wonderful crowd pleaser and your non-vegan family members will love it. Not too sweet, and you use real sweet potatoes (none of that canned stuff). The lovely crust it makes on the top is to die for.

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182 Elizabeth Sauve March 27, 2016

I made this! My tip? Increase the maple syrup and add coconut whipped topping, its a dessert. For a side dish, decrease the syrup by half and its perfect.

I also omited the margarine…still delish! Great recipe all round.

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183 zahra September 28, 2016

Any options if no vegan butter is available? (small town, no stores that carry it!)

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184 Angela Liddon October 7, 2016

Hi Zahra, I’d say you could replace the vegan butter with more coconut oil. Or for the mash, simply omit the butter altogether (especially if you don’t want the coconut flavour to be too strong). Another option is to try full-fat coconut cream, or if you aren’t a fan of the coconut flavour, try refined coconut oil which is flavourless. Hope this helps!

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185 Kayl a September 29, 2016
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THIS IS MY FAVOURITE FALL MEAL

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186 Zahra October 10, 2016
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Thanks for the options Angela!
Loved the recipe and it came out great. I used my kitchenaid to whip the potatoes and mix everything in. Loved the crumble topping, it would be perfect on a fruit dessert as well.
Pretty easy to throw together, too

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187 Angela Liddon October 11, 2016

Yay! Glad it was a hit. :)

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188 Anya November 12, 2016
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I just made this using walnuts (ran out of pecans..) and it was sooo good. Thank you for a wonderful recipe! :)

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189 Angela Liddon November 14, 2016

Glad you enjoyed it Anya!

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190 Jenna November 13, 2016

Love this recipe and have made it for the last few years at Thanksgiving! This year I need to make accommodations for a friend with a coconut allergy. Is there another vegan option?

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191 Emily November 17, 2016

This looks amazing and I am definitely planning on making this for Thanksgiving! I have family with nut allergies, would the recipe work with vegan marshmallows on top?

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192 Erin Serrault November 22, 2016

I really love this recipe! I’m trying to remember though that I thought you offered a variation on the crust topping. Was there one with walnuts? and possibly brown sugar with oats.

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193 Kristen November 24, 2016
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This is the third Thanksgiving in a row that I am making this for my husband’s family! It’s such a crowd pleaser for ALL the palates (including my brother-in-law, who doesn’t like sweet potatoes, but loves this dish!). The whole family also likes the Double Chocolate Coconut Torte, but I was too lazy to make that one too this year :) Thanks for your awesome recipes!

One note to make this recipe even easier: roast the sweet potatoes in the oven a day ahead. If you roast them a bit extra, the skin will come right off when they’re cool, and it’s way easier! They’re also easier to mash this way.

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194 Angela Liddon November 24, 2016

Hi Kristen, Thanks so much for the lovely comment! And for sharing the great tip, as well. :) I hope you have a wonderful Thanksgiving with the family!

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195 Sarah December 2, 2016

Can you cook this in a slow cooker?

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