This Vegan Sweet Potato Casserole with Oat Crumble is a comforting and crowd-pleasing addition to any holiday table. The creamy sweet potato base, lightly spiced with vanilla and cinnamon, is topped with a crunchy oat and flaxseed crumble, creating a deliciously balanced dish that’s entirely plant-based.
For busy holidays, this casserole can be prepped in advance—simply assemble the sweet potato mixture, cover, and refrigerate. Add the oat crumble topping just before baking for a fresh and crispy finish. Whether you’re serving it as a side or a centerpiece dish, it’s a festive favorite everyone will enjoy.
If you have chronic kidney disease, I love this dish because it has a lot of natural sweetness and is a much healthier version than the typical sweet potato casseroles. It is important to watch the serving size if you have advanced kidney and need a low potassium diet. If you chose to have multiple servings (which will be very tempting because it’s so good), you can easily make this dish a high potassium load.
Dr. Blake’s Top Tip: To save time on baking day, roast the sweet potatoes ahead of time and refrigerate until ready to mash. For added flavor, try sprinkling a touch of nutmeg or ginger into the oat crumble.
- Yield: 12 Servings 1x
Ingredients
Nonstick cooking spray
3 pounds sweet potatoes, about 5 medium
2 teaspoons vanilla, divided
2 tablespoons coconut oil, melted
1 1/2 teaspoons cinnamon, divided
Pinch of kosher salt
3/4 cup unsweetened oat milk
1/2 cup old fashioned rolled oats
1 tablespoon ground flax seeds
1/4 cup unsalted, vegan butter, cut into small pieces and chilled
Instructions
1 Spray a 7-inch x11-inch rectangular baking dish with nonstick cooking spray, set aside. Preheat oven to 425ºF. Poke holes in sweet potatoes with a fork. Place on a rimmed baking sheet and bake until tender when pierced with a paring knife, about 50 minutes. Set aside until cool enough to handle. Remove the potato flesh from the skin and place in a large bowl. Reduce oven temperature to 400°F.
2 Using a potato masher, combine sweet potatoes with 1 teaspoon vanilla, coconut oil, 1 teaspoon cinnamon, salt and oat milk until smooth. Transfer the sweet potato mixture to the prepared baking dish.
3 Using a medium bowl and a pastry cutter or your hands, combine the remaining teaspoon vanilla, ½ teaspoon cinnamon, oats, ground flax seed and butter mixing until incorporated. Sprinkle the oat crumble over the sweet potato mixture. Bake until lightly browned and potatoes are heated through, about 30 minutes, serve warm.
Notes
- Low Protein
- Low Sodium
