Best Ever Sweet Potato Casserole Recipe (No Eggs)
This sweet potato casserole recipe no eggs features creamy sweet potatoes and tangy pineapple topped with a crunchy pecan streusel crumble. It's vegan, gluten-free, and dairy-free, perfect for holidays or dessert!
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
- Make Chia Eggs: 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.
- Mix: Combine cooked sweet potatoes and sugar in a large mixing bowl. Mash with potato masher, hand mixer, or immersion blender until you reach the desired consistency.
- Add remaining ingredients: Stir coconut milk, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves into the sweet potato mixture. Add pineapple and chia eggs and transfer to a large baking dish.
- Make crumble topping: In a medium mixing bowl, combine oats, brown sugar, pecans, flour, cinnamon, salt, and coconut oil. Mix until moistened. If necessary, add a small amount of almond milk. Sprinkle the crumble over sweet potato mixture.
- Bake 30 minutes, or until the topping is golden brown.
Notes
Nutrition
Serving: 1 | Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Fiber: 4g | Sugar: 16g