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

by Angela (Oh She Glows) on November 4, 2014

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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

4.9 from 53 reviews
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Sweet Potato Crumble Casserole

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

By

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
12 side servings
Prep time
Cook 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.

Nutrition Information

Serving Size 1 of 12 side servings | Calories 360 calories | Total Fat 17 grams
Saturated Fat 5 grams | Sodium Fat 220 milligrams | Total Carbohydrates 50 grams
Fiber 3 grams | Sugar 20 grams | Protein 6 grams

Nutrition info is based on 12 servings.
* Nutrition data is approximate and is for informational purposes only.

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.

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{ 212 comments… read them below or add one }

Kate November 4, 2014 at 8:49 am

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

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Laura @ Raise Your Garden November 5, 2014 at 7:57 am

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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Emma @ Life's A Runner November 4, 2014 at 8:51 am

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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Erica { EricaDHouse.com } November 4, 2014 at 9:00 am

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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Chicago Jogger November 4, 2014 at 9:08 am

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

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Charlie November 4, 2014 at 9:09 am

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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Ceara @ Ceara's Kitchen November 4, 2014 at 9:24 am

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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Ksenia @ At the Immigrant's Table November 4, 2014 at 9:28 am

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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Lizzie @ The Magic Tree November 4, 2014 at 10:08 am

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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Em @ Love A Latte November 4, 2014 at 10:14 am

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

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Carrie (This Fit Chick) November 4, 2014 at 10:18 am

Absolutely love the topping! Adds that sweet crunch!

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Jessica November 4, 2014 at 10:22 am

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

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Sam @ PancakeWarriors November 4, 2014 at 10:24 am

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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Anele @ Success Along the Weigh November 4, 2014 at 10:29 am

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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Julie November 4, 2014 at 10:52 am

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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Marina V November 4, 2014 at 11:01 am

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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Donna November 4, 2014 at 11:04 am

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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Monique @ Ambitious Kitchen November 4, 2014 at 11:07 am

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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Linda @ The Fitty November 4, 2014 at 11:17 am

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

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Jill November 4, 2014 at 11:18 am

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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Abby @ The Frosted Vegan November 4, 2014 at 11:20 am

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

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Deanna November 4, 2014 at 11:33 am

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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sensie @ Naturally Calm November 4, 2014 at 11:41 am

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

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Deborah H November 4, 2014 at 11:41 am

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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Melissa November 4, 2014 at 11:51 am

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

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[email protected] November 4, 2014 at 12:06 pm

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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Cara's Healthy Cravings November 4, 2014 at 12:31 pm

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

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Rachel Lewter November 4, 2014 at 12:50 pm

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

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[email protected] November 4, 2014 at 2:14 pm

adding this to my thanksgiving menu now!

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Lisa @ Simple Pairings November 4, 2014 at 2:35 pm

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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Eleanor November 4, 2014 at 2:52 pm

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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The Blonde Chef November 4, 2014 at 3:14 pm
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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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S Lauren | Modern Granola November 4, 2014 at 3:24 pm

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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Averie @ Averie Cooks November 4, 2014 at 3:40 pm

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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Lee @ Modern Granola November 4, 2014 at 3:53 pm

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

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Heather Mason November 4, 2014 at 4:06 pm

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

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Laura November 4, 2014 at 5:08 pm
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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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Jessica Lauren DeBry November 4, 2014 at 5:14 pm

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

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Stephanie November 4, 2014 at 5:36 pm

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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melissa November 19, 2016 at 3:44 pm

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

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Sarah @ Sunny Runner November 4, 2014 at 6:36 pm

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

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Erin @ The Grass Skirt November 4, 2014 at 7:29 pm

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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jenna @ just j.faye November 4, 2014 at 8:53 pm

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

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Larice @ Feeding Your Beauty November 4, 2014 at 8:54 pm

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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Amy November 4, 2014 at 9:00 pm

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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Amy November 9, 2014 at 10:51 pm

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

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Maggie @ Veg Fiend November 4, 2014 at 9:15 pm

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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Jen November 4, 2014 at 9:25 pm

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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Lindsay November 5, 2014 at 2:41 pm

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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Christina @ The Beautiful Balance November 4, 2014 at 10:11 pm

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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Levan November 4, 2014 at 11:25 pm

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

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Lynette November 5, 2014 at 1:15 am

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

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Teffy November 5, 2014 at 2:34 am

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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Angela (Oh She Glows) November 5, 2014 at 9:15 pm

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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Teffy November 6, 2014 at 3:42 am

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

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Angela @ Eat Spin Run Repeat November 5, 2014 at 7:43 am

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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char eats greens November 5, 2014 at 9:00 am

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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Sam ~ it doesn't taste like chicken November 5, 2014 at 9:01 am

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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Katrina @ Warm Vanilla Sugar November 5, 2014 at 9:14 am

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

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Diane November 5, 2014 at 9:20 am

“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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Brenda November 24, 2016 at 10:45 am

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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Ella November 5, 2014 at 9:53 am

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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tara @ the mama modern November 5, 2014 at 10:00 am

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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Lauren November 5, 2014 at 10:16 am

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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Lindsey November 5, 2014 at 10:19 am

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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Mieke November 5, 2014 at 10:44 am

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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Lia @ Luscious Living November 5, 2014 at 11:42 am

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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ella shul November 5, 2014 at 1:45 pm
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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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Anne November 5, 2014 at 3:48 pm

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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Michelle @ Vitamin Sunshine November 5, 2014 at 5:24 pm
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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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Laura @ The Green Forks! November 5, 2014 at 8:40 pm

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

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Becka November 5, 2014 at 9:26 pm
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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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Mariam November 6, 2014 at 12:50 am

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

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Lily November 6, 2014 at 11:39 am

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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Linda @ Veganosity November 6, 2014 at 5:00 pm

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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Veganopoulous November 7, 2014 at 8:21 am

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

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Jackie November 7, 2014 at 9:14 am

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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Cindy November 7, 2014 at 11:33 am

Could this be made ahead of time?

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Angela (Oh She Glows) November 10, 2014 at 4:35 pm

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

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Donna November 7, 2014 at 7:48 pm
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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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Angela (Oh She Glows) November 10, 2014 at 4:33 pm

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

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Caralyn @ glutenfreehappytummy November 7, 2014 at 7:58 pm

wow this looks so delicious!!

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Marie November 7, 2014 at 9:27 pm

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

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Tania November 8, 2014 at 5:43 pm

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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Vanessa Heron November 8, 2014 at 5:44 pm

The crumble looks amazing….gotta try this!

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heidi November 9, 2014 at 5:21 am
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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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Shandalee November 9, 2014 at 1:17 pm

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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Francesca @ Love.Bake.Read November 9, 2014 at 7:22 pm

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

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Roy Hansen November 9, 2014 at 9:18 pm

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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JenniferRose November 10, 2014 at 3:01 am

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

Xx

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Just a guy November 10, 2014 at 3:09 am

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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Amybeth Hurst November 10, 2014 at 1:31 pm

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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Ellen November 10, 2014 at 9:23 pm

Would regular flour sub for almond meal/flour?

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Leslie November 11, 2014 at 9:34 am

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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Katy Morgan VeganSenses.com November 11, 2014 at 1:54 pm
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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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Tiffany L November 11, 2014 at 2:08 pm
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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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Sagan November 11, 2014 at 2:23 pm

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

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Ashlee November 11, 2014 at 3:42 pm

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

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Emily Morgan November 11, 2014 at 4:10 pm

Looks amazing! Trying this tonight!

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Anne-K November 11, 2014 at 11:24 pm

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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Angela (Oh She Glows) November 16, 2014 at 6:39 pm

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

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Melissa Mantooth November 12, 2014 at 8:36 pm

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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Jennifer November 15, 2014 at 6:00 pm

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

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Laura November 15, 2014 at 6:20 pm
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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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Lesley Mizer November 17, 2014 at 4:21 pm

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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screenshot windows November 17, 2014 at 5:17 pm

Something wonderful to listen to while enjoying this recipe :)

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Nina Vrolijk November 18, 2014 at 9:59 am

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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Rebekah November 18, 2014 at 1:48 pm
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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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Christine November 18, 2014 at 3:08 pm
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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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Virginia November 19, 2014 at 7:37 am
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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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Kim Ludeman November 21, 2014 at 7:48 pm

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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Lisa November 22, 2014 at 11:34 am

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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Tiffany November 23, 2014 at 12:56 am

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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Lisa November 22, 2014 at 11:35 am

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

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Tiffany November 23, 2014 at 12:53 am

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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Lisa November 24, 2014 at 4:42 pm

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

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Orna November 22, 2014 at 1:46 pm

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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Angela (Oh She Glows) November 24, 2014 at 12:47 pm

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

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Tiffany November 23, 2014 at 12:51 am
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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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Leah November 23, 2014 at 8:48 pm

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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Rebecca Orr November 23, 2014 at 10:28 pm
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Totally making this for my moms thanksgiving! I can’t wait to taste it!

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Alaina M. @ The Simple Peach November 24, 2014 at 12:56 pm

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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Faith November 24, 2014 at 2:08 pm

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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Em @ Love A Latte November 24, 2014 at 7:14 pm

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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Kayoung November 24, 2014 at 11:08 pm

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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Mackenzie November 25, 2014 at 8:33 am
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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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rima nandakumar November 25, 2014 at 11:40 am

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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mp November 28, 2014 at 3:07 pm

I used whole wheat flour and it was amazing

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sammy November 25, 2014 at 10:01 pm

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

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Katrina November 26, 2014 at 11:19 am

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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Sophie November 26, 2014 at 7:03 pm

Can you make this the night before?

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Kaylie November 26, 2014 at 7:23 pm
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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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Danny Gee November 27, 2014 at 6:58 am
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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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Sarah P. November 27, 2014 at 5:24 pm

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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Kelsey November 27, 2014 at 6:57 pm

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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Ashley November 28, 2014 at 6:19 am
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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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Ihjaz Ahmad November 28, 2014 at 6:38 am
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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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Francie November 28, 2014 at 9:57 am

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

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mp November 28, 2014 at 3:06 pm
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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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Lisa November 28, 2014 at 3:18 pm

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

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Alex @ get big, go to work November 29, 2014 at 8:39 am
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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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Melanie November 29, 2014 at 9:03 am
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Made this for Thanksgiving…AH-MA-ZING! Will now be a holiday staple in our house.

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Joy November 29, 2014 at 6:58 pm
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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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Jesse November 30, 2014 at 4:35 pm
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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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Madeline A. November 30, 2014 at 8:03 pm
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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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Robyn November 30, 2014 at 8:53 pm
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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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Robyn November 30, 2014 at 8:55 pm
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I forgot to mention!–the rest of my group (all omnivores) enjoyed these too!

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Bob November 30, 2014 at 10:30 pm
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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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Connie November 30, 2014 at 11:06 pm
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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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Kate December 1, 2014 at 9:35 pm
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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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Gordy December 3, 2014 at 2:07 am
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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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Sheri December 6, 2014 at 7:52 pm
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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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Kari December 7, 2014 at 4:41 pm
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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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Kathy December 7, 2014 at 11:00 pm

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

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Caroline December 8, 2014 at 10:25 am

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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Helen Gatenby Holt December 10, 2014 at 9:56 am

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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Megan December 12, 2014 at 5:09 pm
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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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Cliff Andrews December 21, 2014 at 1:29 pm

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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kristiana December 22, 2014 at 8:22 pm

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

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Linda December 23, 2014 at 4:55 pm

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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Sasha Rose December 23, 2014 at 6:13 pm
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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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pam December 23, 2014 at 8:53 pm

This is crazy good!

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Aryane December 25, 2014 at 1:29 pm
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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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Kathy December 26, 2014 at 9:00 am
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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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Stephanie December 27, 2014 at 11:04 am
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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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Leah January 13, 2015 at 11:52 pm
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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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Tawni February 19, 2015 at 12:03 pm
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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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The Vegan Junction March 15, 2015 at 2:09 pm

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

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Camillia March 23, 2015 at 2:52 pm

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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Elisa Hernandez June 15, 2015 at 5:30 pm

I can’t wait to try this tonight!

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plasterers bristol July 21, 2015 at 10:47 am

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

Simon

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Steph November 2, 2015 at 2:26 pm
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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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Katie November 11, 2015 at 1:03 pm

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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Tina November 21, 2015 at 7:59 pm
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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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Shanna November 25, 2015 at 5:01 pm

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

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Melissa November 25, 2015 at 7:49 pm
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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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Rebekka November 28, 2015 at 10:24 pm
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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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Julie Berg December 7, 2015 at 12:50 pm
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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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Elliott December 22, 2015 at 3:06 pm

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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Laura December 23, 2015 at 8:03 am

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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Meghan January 15, 2016 at 6:35 pm
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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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Elizabeth Sauve March 27, 2016 at 7:57 am

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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zahra September 28, 2016 at 7:42 pm

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

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Angela Liddon October 7, 2016 at 7:14 pm

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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Kayl a September 29, 2016 at 4:21 pm
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THIS IS MY FAVOURITE FALL MEAL

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Zahra October 10, 2016 at 11:03 am
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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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Angela Liddon October 11, 2016 at 7:50 pm

Yay! Glad it was a hit. :)

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Anya November 12, 2016 at 3:07 pm
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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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Angela Liddon November 14, 2016 at 4:17 pm

Glad you enjoyed it Anya!

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Jenna November 13, 2016 at 1:34 pm

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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Emily November 17, 2016 at 9:50 pm

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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Angela Liddon December 14, 2016 at 12:17 pm

Hi Emily, sincere apologies for not getting back to you sooner! Did you end up trying it with the marshmallows? I’d love to hear how it went. :) (I expect the results would be pretty delish!)

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Erin Serrault November 22, 2016 at 6:24 pm

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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Kristen November 24, 2016 at 10:19 am
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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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Angela Liddon November 24, 2016 at 10:34 am

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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Sarah December 2, 2016 at 11:28 pm

Can you cook this in a slow cooker?

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C September 3, 2017 at 10:10 am

Could you substitute veggie broth for the oil and butter?

Newbie trying to eliminate oils.

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Angela Liddon September 11, 2017 at 10:49 am

Hi there! I think you try omitting the butter and coconut oil from the mash, and then if it looks like it needs a bit more moisture, add some veggie broth a bit at a time–but be careful, you don’t want your potatoes to end up on the watery side (the butter and oil and moisture, but they also add a richness that you can’t really mimic with veggie broth). Actually, what I would probably try first is to swap the oil and butter with coconut cream (the white cream), as it’s oil-free yet still really rich! As for the crumble topping, a good swap may be harder to find…pure maple syrup, maybe, and then watch it closely as it may bake faster?

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Denise Fekete October 8, 2017 at 11:19 am

The sweet potato casserole is amazing! I made that last night with the vegan caesar salad recipe! Both were amazing! Happy Canadian thanksgiving!
Love this website!

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Angela (Oh She Glows) October 8, 2017 at 11:31 am

Hey Denise, I’m so happy to hear this (and the salad) were hits! Happy Thanksgiving to you too!

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Carrie November 15, 2017 at 3:43 pm

Do you think I could sub olive oil for coconut oil? My husband only eats olive oil if any oil is used. Thanks so much! Looks delicious!

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Angela (Oh She Glows) November 16, 2017 at 8:09 am

Hey Carrie, I think it would depend on the olive oil most likely…some are quite strong tasting, but if you use a light olive oil I think that would probably be okay. :)

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Irina November 22, 2017 at 2:36 pm

Hi, what is a better substitution for rolled oats, quick or steel cut oats? Thank you!

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Angela (Oh She Glows) November 22, 2017 at 6:04 pm

Hi Irina, Steel cut oats wouldn’t have enough time or liquid to cook so those are out. As for quick cook, I find those tend to get quite mushy so I’m not sure about those either. It would be an experiment!

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Steve November 23, 2017 at 10:03 am

I suggest baking the sweet potatoes on a foil covered sheet pan at 350F for 2 hours. Just put them on the pan and let them bake. They caramelize so beautifully and almost jump out of their skins! I think it’s best to peel them soon after they cool and then store them in the fridge if necessary.
I’m slicing the sweet potatoes after they are baked, adding a recipe of your warm nacho dip as a “cheese” sauce and covering with a pecan crumble. Your topping looks excellent so I’m switching to it. We’ll see whether folks like it or not …

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Angela (Oh She Glows) November 23, 2017 at 11:21 am

Hey Steve, Oh I love that method of roasting sweet potatoes…you’re so right! I can almost taste them the way yo’ve described it. So good. So fun that you’re creating a dish with the cheese sauce and pecan crumble…sounds incredible!

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Shannonthehero November 24, 2017 at 8:15 pm
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This was fantastic! Not that I had any doubts. I’ve actually enjoyed the leftovers more today than I liked the right-out-of-the-oven creation last night. I followed the recipe as written, except added about 1/4 cup of coconut sugar and 1/4 cup of sweetened coconut flakes CAUSE IT’S THE HOLLIDAYS YA’LL! Thanks for the great recipe!

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Angela (Oh She Glows) November 25, 2017 at 7:29 am

haha love your additions…why not right? And I agree with you that the leftovers are so good. Really nice topped on a hot bowl of oatmeal, too!

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Heather Rennie December 22, 2017 at 11:56 am

can’t wait to make this for christmas day! what do you think about using coconut butter instead of something like earth balance?

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Angela (Oh She Glows) December 23, 2017 at 8:03 am

Hey Heather, Oh that’s a great question. I’m not sure if it would be too “coconut-y” or not if using coconut butter. I find it can have a strong taste, but maybe the potatoes would mellow it out. If you try anything please let me know how it goes!

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Ve-Jen January 1, 2018 at 5:25 pm
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Great recipe!!! I absolutely love it!!! However, I was slightly disappointed because I was searching for a main dinner dish and this one was suggested. My BF and I really loved it but really thought we were having dessert for dinner… But hey, no harm done!! We enjoy breaking the rules on occasion!! Thanks Angela!!

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Angela (Oh She Glows) January 2, 2018 at 7:51 am

Hey Ve-Jen, Oh thank you so much for trying it! Glad it was a hit. And also thanks for the mention that it’s coming up under a main dish (it shouldn’t be!), so I will go fix that now.

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