Vegan Sweet Potato Casserole

Servings: 4-6
Time: 1 hour 15 minutes



  • 8 cups sweet potatoes (about 4 large potatoes)
  • 1/2 cup milkadamia Unsweetened Vanilla Milk
  • 1/4 cup maple syrup
  • 1/4 cup milkadamia Buttery Spread, melted
  • 1 Tbsp ground flaxseed
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground nutmeg
  • ¼ tsp cloves


  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup gluten-free old-fashioned oats
  • 1/3 cup gluten-free flour
  • 3–4 Tbsp milkadamia Buttery Spread



  1. Preheat oven to 350F 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.


Now you're cooking with milkadamia!

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