Dairy and Oil Free Sweet Potato Casserole

Nov 11, 2023

Dairy and Oil Free Sweet Potato Casserole

Optional prep work (to make Thanksgiving morning go more smoothly): peel and cook 3-4 sweet potatoes. Make the potatoes and crumb topping separate. Refrigerate the potatoes overnight and store the crumb topping in a tightly wrapped container at room temperature. When you are ready to bake, spread the crumb topping over the potatoes and bake.



About 3-4 large potatoes

½ cup non-dairy milk, I use soy

¼ cup brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon salt

Pecan Topping

¾ cup pecans

⅓ cup walnuts

¼ cup brown sugar

1 teaspoon cinnamon 

¼ tsp salt



  1. Preheat the oven to 350 degrees F. 
  2. Peel and cook your sweet potatoes. 
  3. Mash your sweet potatoes with a fork or in a food processor. 
  4. To make the pecan topping, place pecans, walnuts, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. 
  5. Spread the pecan topping evenly over the sweet potato puree and bake for 20-30 minutes until topping is golden brown. Remove from heat and let cool 10 minutes before serving. 


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