This vegan sweet potato casserole puts a plant-based spin on a classic comfort food. It features a creamy sweet potato filling, savory caramelized onions, and crispy herby crumbles, making it a dish that will surely be a hit at any get-together. It is entirely egg-free but still light, fluffy, and downright delicious.
If you want other delicious sweet potato recipes, I highly recommend checking out my smoky vegan sweet potato soup, sweet potato tofu curry, and this sweet potato gnocchi. They taste incredible, and I am sure you will love them.
❤️ Why you’ll love it
You have probably tried sweet potato casserole with vegan marshmallows (not the easiest to find) and crunchy pecan topping. But once you try this savory take, you will never want to return to the sweet version.
Thyme, sage, and rosemary create a fantastic aroma and balance the sweet potatoes nicely. This makes it a well-rounded dish.
It is also light fluffy and super creamy – no eggs or heavy cream needed! Just get a hand mixer with a whisk, and you are good to go. The soft, whipped sweet potatoes pair great with the crispy grated topping and caramelized onions. You get this delicious contrast of textures that everyone will love.
🧾 Key ingredients
Sweet potatoes are the heart of this dish. They provide a naturally sweet and creamy foundation for the casserole. They are not only delicious but also packed with vitamins and fiber.
Dairy-free butter and vegan sour cream add a rich, creamy texture, making it incredibly delicious while entirely plant-based. Alternatively, you can try our homemade vegan sour cream recipe or use our vegan cashew alfredo sauce recipe instead.
Rosemary, thyme, and sage are the trio of herbs that give it its signature savory flavor. These herbs pair perfectly with the sweetness of the potatoes and the richness of the vegan dairy products.
The herby-grated crumbles are made from buckwheat flour, rice flour, and tapioca starch, seasoned with our trio of herbs and a pinch of salt and black pepper, adding a delicious crunch to the top.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For this delicious vegan sweet potato casserole, the most essential equipment you will need is a good quality hand mixer. It is a game-changer for irresistibly creamy and smooth sweet potato texture. While a classic potato masher or ricer can do the job, a hand mixer guarantees a perfectly whipped sweet potato without chunks, making every bite delicious.
Making vegan sweet potato casserole
Start by peeling and slicing the onions. At the same time, preheat your skillet over low heat and add some vegan butter.
Once the butter has melted, add the sliced onions. Cook them on low heat until they reach a caramel-brown color. This process usually takes about twenty to thirty minutes. Remember to stir occasionally with a spatula.
While the onions are caramelizing, wash, peel, and dice the sweet potatoes. Bring water to a boil in a kettle or a stockpot, then add the diced sweet potatoes. Cook them for about ten minutes or until they become fork-tender.
After the sweet potatoes are ready, drain them and add vegan sour cream, garlic powder, ground thyme, ground rosemary, and ground sage, along with vegan parmesan cheese.
Use a hand mixer to whip the sweet potato mixture until it becomes creamy. If you do not have a hand mixer, you can use a classic potato masher or ricer, but it might be harder to achieve a smooth texture.
Now, let us prepare the crumbles. Add all dry ingredients (buckwheat flour, rice flour, tapioca starch, and seasoning) to a food processor and pulse once to combine. Then, add cold dairy-free butter in cubes and pulse/mix until the dough comes together. Wrap it with and place it in the freezer for about fifteen to thirty minutes.
Preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Take an oven-safe casserole dish and spread the whipped sweet potato mixture evenly.
Spread the caramelized onions evenly over the sweet potato mixture.
Then, using a large hole cheese grater, grate the frozen dough to make crumbles on top. Bake it for fifteen to twenty minutes or until the crumble becomes crispy. Once done, let it cool a bit before serving. Enjoy your delicious vegan sweet potato casserole!
💡 Expert tip
For this vegan sweet potato casserole, the key is caramelizing the onions properly. Take your time and simmer them over low heat until they reach a deep, caramel-brown color. This process brings out their natural sweetness and adds a rich, savory depth to the dish that perfectly compliments the herby, whipped sweet potato.
You can spice it up with some chili flakes! If you like a little kick to your food, try sprinkling some red pepper flakes on top of this vegan casserole recipe before you bake it. It gives it a nice spicy flavor without overdoing it.
I also throw some different textures in there with crushed pecans or walnuts, and the crunch pairs nicely with the soft, sweet potatoes. Just sprinkle them before baking for a little nutty crunch in every bite.
And you can switch up the potatoes, too. That is part of the fun here! Try Yukon golds or reds instead of sweet potatoes. Each kind will bring a slightly different taste and texture to the party. It keeps things interesting.
You can also get a smoky bacon taste by adding some vegan bacon bits on top. They go nicely with the sweet potatoes – just a little before baking to get that savory, smoky flavor.
🥣 Serving ideas
This vegan sweet potato casserole is so versatile – you can serve it up in all kinds of ways! Whether it is the main event or on the side, this dish always impresses. Here are a few tasty ideas:
Make it the star of a hearty meal by pairing it with fresh, crunchy salads. I like to serve it with a quinoa salad with berries and candied nuts or a classic vegan chicken salad, and it is satisfying but light.
It is also an excellent side with heartier mains like vegan wellington, vegan shepherd’s pie, or vegan spinach lasagna. The sweet and savory flavors complement those dishes perfectly for a balanced, delicious meal.
It can also be a rich side for different plant-based sandwiches when you want a casual lunch or dinner. Try it with a vegan chicken sandwich or a falafel sandwich. The sweet and salty flavors give a unique twist to the sandwiches.
❄️ Storing tips
This vegan sweet potato casserole is so easy to store and reheat – and it just keeps getting more delicious! The herbs and potatoes meld well in the fridge, making the flavors even better over time.
To store it, let it cool completely before putting it in an airtight container. Then you can keep it in the fridge for 3 or 4 days with no problem, and the taste will stay fresh!
Freezing this one is not something I recommend. The whipped sweet potato gets grainy after freezing and unfreezing it. So, it is best to eat it fresh or keep it in the fridge.
When you are ready for leftovers, it is simple to reheat them. All you need to do is throw it in the oven at 350°F for 15-20 minutes until it is hot. You can also reheat smaller portions in the microwave. Make sure to stir it every 30 seconds so it heats evenly.
Absolutely! You can prepare the whipped sweet potato mixture and crumble dough ahead of time. The sweet potato mixture can be stored in an airtight container in the fridge for about one to two days. Store the dough for the crumbles in the refrigerator for two to three days. If you freeze the dough, let it thaw a bit before grating.
If you don’t have vegan sour cream on hand, you can use a dairy-free yogurt or a homemade cashew cream as a substitute. The goal is to add a bit of tang and creaminess to the sweet potatoes.
While this recipe specifically calls for sweet potatoes, you can certainly experiment with other types of potatoes. However, keep in mind that the flavor and texture may vary.
Absolutely! If you have fresh herbs on hand, feel free to use them. Remember that fresh herbs are less potent than dried ones, so you may need to adjust the quantities accordingly.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
Savory Vegan Sweet Potato Casserole (with Grated Crumbles)
Sweet Potato Casserole
- 2 Onion (large)
- 2 Tbsp Dairy-free butter
- Peel and slice the onions.
- Preheat your skillet over low heat and add butter.
- When you see melted butter, add the sliced onions.
- Cook them until they reach a nice caramel-brown color. Use a spatula to stir occasionally. It usually takes 20-30 minutes to get there. We recommend starting with the onions as you cannot rush them, but you can multitask in the meantime.
Making whipped sweet potato base
- Wash, peel, and dice the sweet potatoes.
- Boil water in a kettle or a stockpot. Add the diced sweet potatoes to boiling water and cook them for approx. ten minutes or until fork-tender.
- Drain it and add sour cream, garlic powder, ground thyme, ground rosemary, and ground sage, grated parmesan cheese.
- Use a hand mixer to make it creamy. You can certainly use the classic potato masher or ricer, but it is harder to get 100% creamy without chunks.
- Add all dry ingredients to the food processor (buckwheat flour, rice flour, tapioca starch, and seasoning). Pulse once to combine.
- Add the cold dairy-free butter in cubes and pulse/mix until the dough comes together.
- Form a brick from the dough and wrap it tightly in saran wrap. Place it in the freezer (quick freeze compartment) for 15-30 minutes. If you have a long, thin shape, the dough freezes faster than a ball.
Baking the sweet potato casserole
- Preheat the oven to 390 Fahrenheit (200 degrees Celsius).
- Take an oven-safe casserole dish and spread the whipped sweet potato base evenly.
- Spread the caramelized onions on top evenly as well.
- Use a large hole cheese grater and grate the dough to make crumbles on top.
- Bake the casserole for 15-20 minutes until the crumble gets crispy.