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Savory Vegan Sweet Potato Casserole (with Grated Crumbles)

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.
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
Author Nandi Barta

Equipment

  • Stockpot
  • our Cast-iron Skillet by UnoCasa
  • Potato masher ricer
  • Oven-safe glass baking dish (8-inch / 20 cm)

Ingredients

Sweet Potato Casserole

  • 3 lb Sweet potatoes
  • 2 Tbsp Dairy-free butter
  • 3 Tbsp Vegan sour cream
  • ½ tsp Rosemary
  • ½ tsp Thyme (dried)
  • ½ tsp Sage
  • ½ tsp Garlic powder
  • 2 Tbsp vegan Parmesan Cheese we used Violife Vegan Parmesan
  • 2 tsp Salt
  • ¼ tsp Black pepper

Caramelized Onion

  • 2 Onion (large)
  • 2 Tbsp Dairy-free butter

Herby Grated Crumbles (½ of the below recipe is needed)

  • ¾ cup Buckwheat flour
  • ½ cup Rice flour
  • ⅓ cup Tapioca starch -> tapioca starch substitutes
  • 4 oz Dairy-free butter
  • 1 tsp Rosemary
  • ½ tsp Thyme (dried)
  • ½ tsp Sage
  • ⅛ tsp Salt
  • pinch Black pepper
  • 1-3 Tbsp Cold water depending on texture

Instructions

Caramelize onion

  • 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. 

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.

Notes

Other topping ideas