Go Back
+ servings
Print

Savory Vegan Sweet Potato Casserole (with Grated Crumbles)

If you are looking for an aromatic, herby, savory sweet potato casserole (that is vegan and gluten-free as well), you may want to give this recipe a try. It has a soft mashed sweet potato base topped with caramelized onions and flaky grated crumbles seasoned with thyme, sage, and rosemary. You'll thank us later.
Course Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, International, Nut-free, Soy-free
Keyword savory sweet potato casserole, sweet potato casserole, vegan sweet potato casserole
Prep Time 30 minutes
Cook Time 30 minutes
Baking time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 563kcal

Ingredients

Sweet Potato Casserole

Caramelized Onion

Herby Flaky Grated Crumbles (½ of this recipe is needed)

Instructions

Caramelize onion

  • Peel and slice the onions.
  • Pre-heat your skillet over low heat and add dairy-free butter.
  • Once the butter has been melted, 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 it, but you can make other steps in the meantime.

Make mashed sweet potatoes

  • Wash, peel, and dice sweet potatoes.
  • Boil water in a kettle or in a stockpot. Add the diced sweet potatoes in boiling water and cook them for approx. 10 minutes or until fork-tender.
  • When ready, drain it and add dairy-free butter, dairy-free sour cream, garlic powder, ground thyme, ground rosemary, and ground sage, grated parmesan cheese (we used Violife Vegan Parmesan).
  • 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 any chunks. Although if you want chunks, go with that.

Mix the dough for the crumble

  • 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 ball or rather a brick from the dough and wrap it tight in a cling foil or saran wrap. Place it in the freezer (quick freeze compartment) for 15-30 minutes. If you have a long thin shape, then the dough freezes faster compared to a ball.

Bake the sweet potato casserole

  • Pre-heat the oven over 390 Fahrenheit (200 degrees Celsius).
  • Take an oven-safe dish and spread the mashed sweet potato evenly.
  • Spread the caramelized onions on top evenly as well.
  • Use a large hole cheese grater and grate the dough to make flaky crumbles on top.
  • Bake for 15-20 minutes until the crumble gets crispy.

Notes

Other topping ideas

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 79g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 4g | Cholesterol: 1mg | Sodium: 1201mg | Potassium: 930mg | Fiber: 9g | Sugar: 12g | Vitamin A: 32206IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 2mg