Best Ever Sweet Potato Casserole Recipe (No Eggs)
This easy eggless sweet potato casserole recipe has it all – creamy sweet potatoes with tangy pineapple topped with a crunchy crumble layer. It's also gluten-free, dairy-free, vegan, and sure to become a family favorite at Thanksgiving dinner and all your holiday meals.
Servings 8 servings
Calories 245kcal
Ingredients
- 3 cups sweet potatoes, cooked and mashed
- 1/4 cup sugar
- 1/2 cup coconut milk (full fat)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup pineapple, chopped
- 2 tablespoon chia seeds
- 5 tablespoons water
Crumble Topping
- 4 tablespoons old fashioned oats gluten-free if necessary
- 1/2 cup pecans, chopped
- 4 tablespoons brown sugar
- 2 tablespoons flour gluten-free if necessary
- 1/2 teaspoons ground cinnamon
- 1 pinch salt
- 3 tablespoons coconut oil
Instructions
- Preheat oven to 325 degrees
- In a small bowl make chia eggs by adding 5 tablespoons water to 2 tablespoons chia seeds and let sit for 5 minutes until thick.
- Meanwhile, in a large mixing bowl, combine cooked sweet potatoes and sugar. Mash with potato masher, hand mixer, or immersion blender until you reach the desired consistency. I prefer large chunks, but you can make it more whipped if you prefer.
- Stir coconut milk, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves into the sweet potato mixture. And mix in pineapple and chia eggs and transfer to a large baking dish.
- In a medium mixing bowl, mix in oats, brown sugar, pecans, flour, cinnamon, salt, and coconut oil. Mix until moistened. Add a small amount of almond milk if necessary. Sprinkle over sweet potato mixture.
- Bake 30 minutes, or until the topping is golden brown.
Notes
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Nutrition
Serving: 1 | Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Fiber: 4g | Sugar: 16g