Dairy Free Sweet Potato Casserole (No Refined Sugar!)

This dairy free sweet potato casserole is creamy, cozy, and naturally sweetened – the perfect healthy Thanksgiving side dish to add to your holiday table. Instead of loads of brown sugar like traditional sweet potato casserole uses, we use the natural sweetness of sweet potatoes plus a touch of pure maple syrup. Coconut milk gives the filling the creamiest texture (without any dairy!), and the crunchy maple pecan topping makes every bite extra special. It’s gluten free, dairy free, and easily made vegan, making it a crowd-pleasing casserole everyone at your holiday feast can enjoy.

Dairy Free Sweet Potato Casserole with Pecan Topping

Traditional sweet potato casseroles are delicious but usually loaded with brown sugar, sweetened condensed milk, butter, and marshmallows. This healthier version keeps all the cozy holiday flavor but uses:

• Coconut milk instead of cream
• Maple syrup instead of refined sugar
• Flax egg instead of an egg (for the vegan variation)
• A maple pecan crumble instead of marshmallows

You still get the comforting sweet flavor and velvety texture – just with ingredients that let the mashed sweet potatoes shine!

Why you’ll love this dairy free sweet potato casserole

Make-ahead friendly, so you can prep it before Thanksgiving dinner.

Naturally sweetened with maple syrup and sweet potatoes – no refined sugar needed.

Dairy free & gluten free friendly, with simple swaps to make it vegan and paleo.

Creamy texture from full-fat coconut milk without using cream or butter.

Crunchy maple pecan topping adds the best contrast to the soft, warm filling.

How to make this recipe vegan, gluten free, or paleo

Vegan Sweet Potato Casserole: Swap the egg for a flax egg (as written in the recipe). Use coconut oil instead of ghee or butter alternatives.

Gluten Free Sweet Potato Casserole: Use certified gluten-free rolled oats and oat flour. Everything else is naturally gluten free.

Paleo / Grain-Free Sweet Potato Casserole: Replace the rolled oats with pumpkin seeds. Swap oat flour for almond flour. Use coconut milk + maple syrup as written.

What you’ll need to make this healthy sweet potato casserole recipe

Scroll down to view the recipe card below for the full ingredients list, nutrition values, and step-by-step instructions.

• Sweet potato – The star of the dish! Naturally sweet, creamy, and full of nutrients.
• Ground flaxseed – Mixed with water to create a flax egg for the vegan option.
• Coconut milk – Full-fat canned coconut milk gives ultra-creamy texture without dairy.
• Maple syrup – Naturally sweetens the casserole with warm fall flavor.
• Coconut oil – Helps bind the filling and gives the topping its crunch.
• Vanilla extract – Enhances the sweet flavor of the potatoes.
• Cinnamon – Adds warmth and coziness.
• Nutmeg – A classic spice that pairs perfectly with sweet potatoes.
• Sea salt
• Pecans – Adds crunch and nuttiness to the topping.
• Oat flour or almond flour – Helps bind the topping; choose based on dietary needs.
• Rolled oats or pumpkin seeds –  Adds texture to the topping; use pumpkin seeds for grain-free.

How to make this healthy sweet potato dish

Step 1: Preheat the oven to 350 degrees F.

Step 2: To make the sweet potato filling, start by steaming the peeled sweet potato chunks for 13-18 minutes, or until fork tender. Remove from the steamer and mash in a large bowl with a potato masher until you are left with creamy sweet potatoes. You can also blend them in a food processor to make a super smooth sweet potato mash.

Step 3: In a small bowl add the flax meal and water. Stir to combine, and let it sit for 5 minutes to gel.

Step 4: Into the sweet potato bowl, add the flax egg, coconut milk, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, and sea salt. Mix and pour the sweet potato mixture into a casserole dish.

Step 5: Make the crunchy pecan streusel by mixing together the pecans, oats (or pumpkin seeds), oat flour (or almond flour), maple syrup, and coconut oil. Sprinkle the pecan crumble evenly on top of the casserole.

Step 6: Bake in a preheated oven for 35-40 minutes, or until the streusel topping is crunchy and lightly golden brown. Allow cooling for 10 minutes before serving this crowd-pleaser recipe!

How to make the sweet potatoes extra creamy

For the best texture, start with steamed or roasted sweet potato chunks. Once tender:

• Mash with a potato masher for a rustic, slightly textured filling.
• For ultra-smooth sweet potato mash, blend in a food processor with the coconut milk.
• Add coconut milk slowly – the goal is creamy, not runny.
• Mix until everything is silky smooth and the sweet potato mixture is lump-free.

This step ensures your incredible dairy free sweet potato casserole bakes up perfectly soft and creamy and you get the best results every single time.

Topping variations

Maple pecan crumble (as written): Sweet, crunchy, and so good with cinnamon and vanilla.

Vegan marshmallow topping: Top the whole thing with vegan marshmallows (mini marshmallows or regular size work great!) during the last 10 minutes of baking.

Coconut sugar pecan streusel: Use coconut sugar instead of maple syrup for a deeper caramel flavor.

Nut-free topping: Swap pecans for sunflower seeds or pumpkin seeds for a crunchy nut-free option.

Savory herb pecan topping: Reduce the sweetener slightly and add thyme + rosemary for a more savory twist.

How to prep in advance and store leftovers

This recipe is the perfect side dish to prep in advance for your holiday table. You can make the recipe until the final bake, and store it in the fridge covered until Thanksgiving day. Bake per the instructions and enjoy!

Any leftover delicious sweet potato casserole should be cooled to room temperature before adding to an airtight container. You can also store it directly in the baking dish – simply cover it with foil or plastic wrap and then chill it in the fridge.

It will keep fresh for up to 5 days and can be enjoyed cold, at room temperature, or re-warmed in the oven!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this sweet potato side dish recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Sweet potato – Yams are a good substitute for sweet potatoes here!

Flax egg – Substituting a regular egg works really well in this recipe.

Coconut milk – Try coconut cream or even almond milk, soy milk, cashew milk, or oat milk as substitutes.

Maple syrup – Honey works well here! Coconut sugar is a good option and tastes delicious in this recipe.

Coconut oil – For a more buttery flavor, try ghee in place of coconut oil. Avocado oil would work okay in the sweet potato filling, but wouldn’t give the crunchy topping the good crunch coconut oil or butter would offer.

Pecans – Use your favorite nut or seed here! Almonds, walnuts, pistachios, and sunflower seeds are all tasty alternatives.

More healthy recipes that go well with sweet potato casserole

• Baked italian chicken drumsticks
• Kale pomegranate salad with lemon maple dressing
• Crack green beans

If you try this healthy vegan sweet potato casserole recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published December 2021. Updated November 2025.