Vegan Sweet Potato Casserole

Servings: 4-6
Time: 1 hour 15 minutes



  • 8 c. sweet potatoes (about 4 large potatoes)
  • ½ c. milkadamia Unsweetened Vanilla
  • ¼ c. maple syrup
  • ¼ c. vegan butter, melted
  • 1 Tbsp. ground flaxseed
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • ½ tsp. sea salt
  • ½ tsp. ground nutmeg
  • ¼ tsp. cloves


  • ½ c. brown sugar
  • ½ c. chopped pecans
  • ⅓ c. gluten-free old-fashioned oats
  • ⅓ c. gluten-free flour
  • 3–4 Tbsp. milkadamia Buttery Spread



  1. Preheat oven to 350°F and grease a 9×13 casserole dish.
  2. Peel and chop the sweet potatoes into large chunks. Place in a large saucepan and cover with water, bring to a boil and reduce to simmer until the sweet potatoes tender. Drain and let cool.
  3. In a bowl, combine the pecans, oats, oat flour and brown sugar. Cut in butter until the mixture is sandy. Set aside.
  4. Mash sweet potatoes in a large bowl with a fork, then add remaining ingredients for base. Mix until combined.
  5. Spoon the sweet potato mixture into the casserole dish and sprinkle topping. Bake uncovered for 40-45 minutes until the top is golden brown.


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