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.
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.
Making crumbles
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.