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Dairy Free Sweet Potato Casserole

This Dairy Free Sweet Potato Casserole is made without butter and without milk. This Southern classic perfect for Thanksgiving and any other time you get the craving.

sweet potato casserole with pecans in a white casserole dish on a white marble counter

Sweet potato casserole is a traditional Southern Thanksgiving side dish.

If you’re a Northerner like me, you may be confused by the idea that something so dessert like is actually a side dish but it’s true.

The dessert version is (dairy free) sweet potato pie which is in fact sweeter (and no where near as sweet as my favorite dairy free pumpkin pie).

However, whether you’re from the Deep South, or from New England and curious about this dish, it won’t disappoint with this dairy free sweet potato casserole!

If you prefer, you can switch out the crumble for marshmallows which is a popular option too.

Also, if you prefer more texture in your casserole, you can skip the mixer and use a potato masher instead.

For an egg free version, you can actually just leave out the egg.

Since this is a Thanksgiving recipe the quantity is pretty large to accommodate a large gathering. So, if you’re going to have a smaller group of loved ones around your Thanksgiving table, you’ll probably want to halve the recipe.

Yield: 16 servings

Dairy Free Sweet Potato Casserole

sweet potato casserole with pecans in a white casserole dish on a white marble counter

This Dairy Free Sweet Potato Casserole is made without butter and without milk. This Southern classic perfect for Thanksgiving and any other time you get the craving.

Prep Time 25 minutes
Cook Time 35 minutes
Additional Time 1 minute
Total Time 1 hour 1 minute

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into cubes
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup oil
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon or to taste

For the streusel topping:

  • 1 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 tablespoons oil
  • 1 tablespoons water

Instructions

    1. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain and mash.
    2. Preheat oven to 375°F.
    3. In a large bowl (or in the pot the potatoes were cooked in), with an electic mixer beat together sweet potato, eggs, brown sugar, oil, vanilla, salt, and cinnamon.
    4. Pour mixture into a grease a 9 x 13 pan. Bake for 25 minutes.
    5. In a seperate bowl, comebine light brown sugar, flour, pecans, oil, and water. Mix with a fork until crumbly.
    6. Sprinkle strussle over the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned.
    7. Serve immediately or cover with foil and serve in 30 minutes.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 111mgCarbohydrates: 38gFiber: 4gSugar: 22gProtein: 4g

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