Sweet Potato Pecan Casserole (Vegan & Gluten-Free)

This sweet potato casserole combines a soft, naturally sweet filling with a golden oat crumble and a small handful of chopped pecans. Cinnamon adds warmth, while the pecans bring a little crunch to every serving.

It's a lovely bake for a slow autumn afternoon, a holiday table, or whenever you want something comforting and homemade. The crumble uses oats, ground flaxseed, and just enough pecans to add their distinctive nutty flavor without overwhelming the sweet potato.

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Sweet Potato Pecan Casserole

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⏱️ Time & Prep

Prep time: 15 minutes

Bake time: 25–40 minutes

Cooling time: 10 minutes

Total time: 50–65 minutes

Yield: 8 servings

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Ingredients

Sweet Potato Filling

• 600 g sweet potatoes, peeled and chopped

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)

• ½ cup erythritol

• ½ cup unsweetened plant-based milk

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

Oat-Pecan Crumble

• 1 cup rolled oats

• 30 g pecans, roughly chopped 

• 2 tbsp ground flaxseed

• 3 tbsp erythritol

• 3–4 tbsp unsweetened plant-based milk

• ½ tsp ground cinnamon

• Pinch of salt

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Instructions

1. Preheat the oven to 180°C (350°F). Line or lightly grease a medium baking dish.

2. Place the chopped sweet potatoes in a saucepan of water and cook for 15–20 minutes until completely tender. Drain well and mash until smooth.

3. Mix 1 tbsp ground flaxseed with 3 tbsp water and leave for 5 minutes to thicken.

4. Add the flax egg, erythritol, plant-based milk, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until smooth and evenly combined.

5. In a separate bowl, combine the rolled oats, chopped pecans, ground flaxseed, erythritol, cinnamon, and salt.

6. Gradually add the plant-based milk to the crumble mixture, stirring until it forms loose, moist clusters. It should be crumbly rather than wet.

7. Spread the sweet potato filling evenly in the baking dish. Scatter the oat-pecan mixture over the top, distributing it evenly without pressing it down too firmly.

8. Bake for 30–40 minutes until the filling is set and the crumble is lightly golden. If the topping needs more color, leave it in for a few extra minutes while keeping an eye on the pecans.

9. Let the casserole cool for 10 minutes before serving. This helps the filling settle and makes it easier to portion.

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Notes & Variations

• Pecans: Keep the amount to 25–30 g for a subtle nutty flavor and a little crunch in every serving.

• Oats: Use certified gluten-free oats if needed.

• Texture: For a chunkier crumble, add the plant milk gradually and stop as soon as small clusters begin to form.

• Spices: Add a little ground ginger or extra cinnamon for a warmer, more autumnal flavor.

• Make ahead: Prepare the sweet potato filling in advance and refrigerate it separately. Add the crumble just before baking for a fresher texture.

• Storage: Refrigerate leftovers in a covered container for up to 3 days.

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Nutrition (per serving)

Nutrient	Per Serving
Calories	160 kcal
Protein	4 g
Carbs	23 g
Fiber	5 g
Fat	5 g

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