Confession: I may or may not have started listening to Christmas music this week.
In my defense, I always feel a few weeks ahead of the rest of the world because in the “blogger-sphere” we constantly anticipate the upcoming seasonal recipes.
Dan came downstairs and told me it was a little weird, seeing as how it wasn’t Thanksgiving and all.
Ok, ok. We can give thanks first.
In my last post, I talked about how Thanksgiving sides rule, so today I want to introduce you to the one side that rules them all.
This Vegan & Grain Free Sweet Potato Casserole is low in sugar and super easy to whip up in advance for your guests this week!
All you need are a bunch of taters and a cookie crumble topping!
Let’s get casserole-ing.
You guys are going to love this casserole as a healthy side for the whole family.
If you’re like me, I probably had you at sweet potato, but I’ll continue anyway.
It’s lightly sweet, nutty, and warm, while being packed with some serious Vitamin A, healthy fats and protein.
I’m talking smashed sweet potatoes, pure maple syrup, cinnamon, shredded coconut, and toasted pecans.
It’s also gluten free, grain free, vegan, paleo, and low sugar, making it ideal for guests of all lifestyles and diets!
Family recipes during the holiday season are the best, right? Especially when they’re in casserole form– kind of like the ugly sweater of the food world with just as much knitted character.
This Vegan & Grain Free Sweet Potato Casserole is based on my mom’s classic version that I ate growing up.
It’s easily my favorite Thanksgiving dish of our annual spread– the one I secretly hope no one liked because, watch it, those leftovers have my name on it.
I texted my mom a few month’s back, knowing I wanted to recreate an F&V version for the blog.
“Recipe, please!” I asked, and she sent me back pictures of the recipe in her pretty handwriting scrolled across index cards.
The original version calls for the usual suspects– eggs, butter, and lots of sugar.
For eggs, I subbed a flax egg, which gels up and helps hold all of that bejeweled sweet potato puree together.
Almond milk and a bit of coconut oil make the smash creamy and dreamy without any butter.
If you’re oil-free, omit the coconut oil altogether and sub a bit more almond milk and it’ll still be delicious!
For the sugar, I subbed a drizzle of maple syrup– this is optional, guys, because sweet potatoes already have sweet in their name, am I right?
However, if you’re serving for family this season, it’s sometimes nice to add a little extra natural sweetness to wow the guests.
For the topping, my mom’s recipe called for brown sugar, coconut, chopped nuts, flour, and butter.
This is where my favorite snack-able cashew cookies save the dish.
The inclusion of “coconut” as an ingredient on my mom’s recipe got me craving Coco-Roons, and imagining them crumbled on top of sweet potatoes told me this marriage needed to happen.
Vanilla Maple Coco-Roons create the perfect crumble base to this healthy-fied casserole to keep the recipe gluten free, grain free, refined sugar free, and naturally sweetened.
I added a drizzle of maple syrup and a cup of chopped pecans for stick-to and texture.
The crumble browns beautifully in the oven; toasting the pecans and rendering the cookie pieces fragrant and toasty.
Enjoy this Vegan & Grain Free Sweet Potato Casserole as a quick and nutritious side for your holiday spread.
I’ll be bringing this side-dish to our family Thanksgiving this week at my parents!
The dish reheats well, so try making it in advance the night before and heating before serving for the big feast.
If you’re pressed for time, you can skip the bake time altogether and enjoy the baked sweet potato mash warm with a raw Coco-Roon pecan crumble.
I think a simple toasted cinnamon pecan crumble would be great here, too!
If you make this Vegan & Grain Free Sweet Potato Casserole, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.
Come say hi at @flora_and_vino on Instagram and use #floraandvino.
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Healthier sweet potato casserole that’s low sugar, gluten free, and grain free with an easy Coco-Roon crumble topping. Perfect for a holiday or winter side dish for the whole family!
- SWEET POTATO CASSEROLE
- 4–5 large sweet potatoes, scrubbed clean and halved
- 1 flax egg (1 TBS flax meal + 3 TBS filtered water)
- 1/4 cup almond milk
- 1 TBS coconut oil (or sub another TBS almond milk if OF)
- 1 TBS maple syrup (optional, for sweeter casserole)
- dash of cinnamon
- COCO-ROON PECAN CRUMBLE
- 2 bags Sejoyia Vanilla Maple Coco-Roons, crumbled
- 1 cup pecans, roughly chopped
- 1 tsp maple syrup
- dash of cinnamon
- Preheat the oven to 400 degrees F and line a baking dish with parchment paper.
- Lightly grease a casserole dish with coconut oil and set aside.
- Add scrubbed sweet potato halves to the baking dish, facedown, and bake for ~30 minutes, until fork tender. Flip over and allow to cool slightly.
- Mix up the flax egg in a large mixing bowl and allow to gel for 5-10 minutes.
- Remove skins from the slightly cooled potatoes and add the sweet potato flesh to the flax egg mixing bowl with the almond milk, optional coconut oil, maple syrup, and a dash of cinnamon. Mash lightly with a fork to combine.
- Add the sweet potato casserole mash to the casserole dish and spread into an even layer.
- Mix the topping in a small bowl by mixing the crumbled Coco-Roons with the chopped pecans, maple syrup, and cinnamon with your hands until it’s a sticky rough crumble.
- Crumble topping over the sweet potato casserole in en even layer.
- Add casserole dish to the oven and bake for 15-20 minutes, until the sweet potato mash is warn and Coco-Roon crumble is slightly brown and fragrant. Watch closely in the last 5 minutes to ensure it doesn’t burn.
- Serve warm.
- Store leftovers in the refrigerator for 3-5 days and reheat before serving.
- Category: Side
- Cuisine: Gluten Free, Grain Free, Refined Sugar Free
This post is brought to you by Sejoyia, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!