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

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


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…


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!


4.9 from 55 reviews

Sweet Potato Crumble Casserole

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


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.

12 large side servings
Prep time
Cook time


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


  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 220 milligrams | Total Carbohydrates 50 grams
Fiber 3 grams | Sugar 20 grams | Protein 6 grams
* Nutrition data is approximate and is for informational purposes only.


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



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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{ 44 comments… read them below or add one }

Page 5 of 5«12345
Rebekka November 28, 2015 at 10:24 pm
Recipe Rating:

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.


Julie Berg December 7, 2015 at 12:50 pm
Recipe Rating:

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!


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?


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?


Meghan January 15, 2016 at 6:35 pm
Recipe Rating:

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.


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.


zahra September 28, 2016 at 7:42 pm

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


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!


Kayl a September 29, 2016 at 4:21 pm
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Zahra October 10, 2016 at 11:03 am
Recipe Rating:

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


Angela Liddon October 11, 2016 at 7:50 pm

Yay! Glad it was a hit. :)


Anya November 12, 2016 at 3:07 pm
Recipe Rating:

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


Angela Liddon November 14, 2016 at 4:17 pm

Glad you enjoyed it Anya!


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?


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?


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!)


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.


Kristen November 24, 2016 at 10:19 am
Recipe Rating:

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.


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!


Sarah December 2, 2016 at 11:28 pm

Can you cook this in a slow cooker?


C September 3, 2017 at 10:10 am

Could you substitute veggie broth for the oil and butter?

Newbie trying to eliminate oils.


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?


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!


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!


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!


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. :)


Irina November 22, 2017 at 2:36 pm

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


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!


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 …


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!


Shannonthehero November 24, 2017 at 8:15 pm
Recipe Rating:

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!


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!


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?


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!


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!!


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.


Stephanie Leslie October 30, 2018 at 4:27 pm
Recipe Rating:

Can you make this ahead of time without baking and then bake it the day of? Would you leave the toppings off until ready to bake?

How would you go about preparing it the day before? Thank you!!


Angela (Oh She Glows) November 1, 2018 at 10:16 am

Hey Stephanie, Yes you certainly can! I’ve done this the day before (wrap it up well so it doesn’t dry out) and then I let it come to room temperature before baking it (or I simply tack on some extra bake time to make up for the chilled state).


Kelly November 5, 2018 at 8:52 pm

Hey Angela! Hoping to bring this to a potluck…would it work in a slow cooker?


Angela (Oh She Glows) November 6, 2018 at 9:13 am

Oh wow, that’s a fun idea!! I’m really not sure. I wonder if the slow cooker would allow the crumble to get crunchy enough? If you try anything I would love to hear how it goes.


Crissie November 8, 2018 at 6:50 pm

Hi Angela!

SO love your blog and your recipes. Quick question – any issues with just skipping the nuts? Or a swap idea? We have to be nut-free due to allergies…



Angela (Oh She Glows) November 9, 2018 at 11:38 am

Hey Crissie, Oh good question! I would probably swap the nuts for sunflower seeds, but I haven’t had a chance to try this out I don’t think. I think if you totally omitted them you might miss the crunch factor. ;) I would probably try 3/4 cup sunflower seeds (just so they don’t overwhelm the flavours as they are more bitter) and omit the almond flour (potentially replace it with a tablespoon or two of oat flour).


Scott November 15, 2018 at 3:10 pm
Recipe Rating:

This will be my 3rd Thanksgiving making this dish and it’s always a hit! Just reread the recipe and can’t wait for next week! I always double the topping which pushes this into borderline dessert territory. Thanks for the recipe and sweet potatoes rule!!!


Angela (Oh She Glows) November 15, 2018 at 6:46 pm

Have a wonderful Thanksgiving Scott! Happy cooking :)


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