Vegan Sweet Potato Casserole

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 35

Servings:

Calories: 421kcal

Savor this nourishing whole food plant-based sweet potato casserole for the holidays. This comforting dish features creamy mashed sweet potatoes blended with naturally sweet dates and warm fall spices. Instead of traditional marshmallows or refined sugars, the casserole is sweetened with pureed dates, offering a rich, caramel-like sweetness.

It's topped with a crunchy pecan and oat crumble made from whole grains and nuts, adding a delightful texture without any processed ingredients. Baked to golden perfection, this casserole is not only rich in flavor but also packed with nutrients, making it a perfect addition to your holiday table or any family meal.

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Equipment

Ingredients

Casserole

3 lb sweet potato
⅓ cup vegetable broth low sodium
⅓ cup soy milk unsweetened, or plant based milk of choice
6 deglet dates or 3 medjool dates
2 tsp tamari low sodium
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp ginger powder

Topping

1 ½ cup pecans
⅓ cup rolled oats
3 deglet dates
¼ tsp cinnamon

Instructions

Casserole

Preheat oven to 350°F.
Cook the sweet potatoes until soft. I cooked mine with the skin on in the Instant Pot for 13 minutes on the pressure cook setting.
Peel the sweet potatoes and add them to a blender along with the remaining casserole ingredients and blend until smooth.
Pour mixture into a 9 x 9 baking dish and smooth the top.

Topping

Add the topping ingredients to a blender and lightly pulse until the mixture is a crumble texture but not so much that it turns into flour.
Sprinkle topping over the sweet potato mixture and bake for 35 minutes.
Tun on the broil setting at the very end to brown the top slightly. Watch it closely so that it doesn't burn.
Store it covered in the fridge for up to 5 days.

Notes

This casserole turns out light and fluffy. If you don't want it so creamy you can reduce the amount of vegetable broth and soy milk slightly.

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Nutrition