Sweet Potato Casserole With Pecan Cashew Crumble

Vegan Sweet Potato Casserole, Oil free, Refined Sugar Free. |

Vegan Sweet Potato Casserole topped with lightly toasted Pecan and Cashew crumble.Oil free and refined sugar free. Perfect side dish for the holidays.



For the sweet potato layer:

  • 4 large sweet potatoes
  • 2 tbsp of coconut nectar (or sub for agave or your favorite sweetener)
  • 1 tsp of pure vanilla extract
  • 1 tsp of cinnamon
  • a dash of nutmeg (less than 1/8 tsp)
  • pinch of Himalayan salt

For Pecan Cashew Crumble:

  • 1 cup pecans (almonds work well too)
  • 1 cup dry cashews (if you like to soak your cashews, make sure to dehydrate before using)
  • 5 to 6 medjool dates
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of cinnamon
  • pinch of salt
  • optional for extra sweetness: 1 tbsp of coconut nectar or agave


  1. Peel and chop sweet potatoes into large chunks. Place in a pot and pour enough water to cover the sweet potatoes. Bring to a boil and then reduce heat to medium/high and continue to boil for another 10 to 15 minutes until sweet potatoes are soft (use a fork to test).
  2. Preheat oven to 375F. Prepare your casserole dish (I use an 8×8 oven-safe glass dish) by lining it with parchment paper to avoid oils.
  3. In the mean time, prepare your crumble – Place pecans, cashews, dates, salt, cinnamon, coconut nectar and vanilla extract in your food processor. Process until nuts are broken down enough that they resemble a crumble. Make sure not to over-process or you will end up with nut butter! (A good sign when to stop is once the mixture begins to stick along the walls of the food processor.)
  4. Once sweet potatoes are soft, remove from heat and drain. Using a fork or a potato masher like this one (affiliate link), mash up the sweet potatoes until there are no large chunks left. You can also totally use your food processor for a much smoother puree. Go ahead and add coconut nectar, vanilla extract, cinnamon, nutmeg and salt to the sweet potatoes and combine. Spread this layer onto your casserole dish.
  5. Add the pecan cashew crumble on top of the sweet potato layer.
  6. Bake in the oven at 375F for 15 to 20 minutes, until pecan cashew crumble is slightly toasted and golden.
  7. Remove from oven and let cool for 5 minutes. Serve with a delicious vegan ice cream or as is.

Keep an eye out on your casserole because this heats up quickly and you don’t want a burned dessert 🙁


  • Recipe adapted from Oh She Glows.
  • Using a spatula made the serving process were easy and no mess.
  • You can use almonds instead of pecans and it will work just as well.
  • It’s so good it might not last, but if it does, it tastes even better on day 2 and day 3. Reheat on a pan on the stove top on low/medium heat for 5 minutes.
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