VEGAN: Potato Casserole with a Crunchy Nut Crumble

A healthy vegan version of a traditional casserole.

I really love casserole recipes way back when still wasn’t vegan yet and I still love having it now that I am vegan I still love having casserole. I know that casserole can be of any ingredient and it isn’t that difficult to get by a vegan or vegetarian casserole but I need to try them all and see find out what is the best of them all of.

So here we are with one recipe that I can say has passed my taste test. Of all the vegan casserole recipes I have tried, I think I could say that this really hits the spot. For me, the best past of this recipe is the crunchiness. My hubby alone loves the nut crumble so no complaints form that side. And the kids love the sweet potatoes so it is a win-win dish for all of us.

It is the perfect healthy dish on a cold night. It greatly resembles a delicious oatmeal cookie for your comfort food. Try it our and tell us what you think.

Check out the recipe below.

Sweet Potato Crumble Casserole



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





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.

Preheat oven to 375°F. Lightly grease a 2 1/2-quart (10-cup) casserole dish and set aside.

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.

Once cooked and drained, place sweet potatoes into a large bowl.

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.


Sprinkle the crumble topping all over the sweet potato mixture, evenly.

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.


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


A very big thank you to for this delicious recipe.