Dairy and soy free sweet potato casserole is my most favorite Thanksgiving dish! I love the flavors together… the brown sugar and pecans combined with the sweet potato is just perfect for the fall season. I always enjoyed eating this each year as my mom has made it for our Thanksgiving meals.

The Ingredients for Dairy and Soy Free Sweet Potato Casserole
Sweet Potato: The main ingredient for this dish. You will need 3 cups of cooked sweet potato, which is about 3-4 medium sized sweet potatoes. If you’d like to add a little bit of extra sweet potato, the dish still turns out really well!
Sugar: I use organic cane sugar, but you can use whatever sugar you prefer.
Eggs: Adds structure and helps the casserole to bake into a nice custard texture.
Salt: To keep the sweet potato casserole from tasting dull and brings out the flavor of the other ingredients.
Flour: This will help the crust to come together and become crispy and solid.
Brown Sugar: For a deliciously sweet crust.
Vegan Butter: I like to use Soy Free Earth Balance or Miyoko’s vegan butter as a dairy substitute in this recipe.
Pecans: Add a wonderful crunch and flavor to the crust of the casserole!
Tools you May Need:
- Stand Mixer
- Food Processor
- Measuring Spoons
- Measuring Cups
- Baking Sheet
- Silicone Spatula
- Baking Dish (either a 9″ x 13″ or a smaller yet deeper dish)
- Sharp knife
Can I use Coconut Oil as a butter substitute in dairy and soy free Sweet Potato Casserole?
I would not recommend it for this recipe. You can try it, of course, but I have found coconut oil to make this recipe taste and feel too oily. A vegan butter is a better option for this sweet potato casserole.
How to make dairy and soy free sweet potato casserole from scratch:
Step one: Wash and bake the sweet potatoes whole. First, poke holes in the washed sweet potatoes with a sharp knife. Then, place them on a baking sheet so that the juices do not drop onto the bottom of the oven and burn. Place the baking sheet with the sweet potatoes on it into the oven and bake at 400° F for about one hour or until the sweet potatoes are soft and juices are spilling out of the holes in the skin.

Step two: Let the sweet potatoes cool, then remove the peeling. This should be fairly easy since they are baked until soft. Now, mash the sweet potatoes with a fork, or puree them in a food processor or stand mixer. Using a food processor will give you a smoother more incorporated texture, while using a fork will possibly leave some chunks or strings from the sweet potatoes in the casserole.

Step three: Next, add the sugar, eggs, and salt to the sweet potatoes and combine thoroughly. Once combined, pour it into the baking dish and smooth the top with a spatula.


Step four: Make the topping. Add all of the topping ingredients to the food processor and pulse several times until combined loosely.


Step five: Spread the topping evenly onto the sweet potato mixture in the baking dish. Use your hands when necessary.

Step six: Bake at 350° F for 35-45 minutes. The topping should be browned and the sides bubbling.

Step seven: Cool for 15-20 minutes and serve warm.
Storage:
This dairy and soy free sweet potato casserole can be stored in the refrigerator for up to one week.
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Check out more of my dairy and soy free Thanksgiving recipes:
Dairy and Soy Free Cornbread Dressing
Did you make this dairy and soy free sweet potato casserole?
If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Dairy and Soy Free Sweet Potato Casserole. Don’t forget to pin it for later!
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Dairy and Soy Free Sweet Potato Casserole
Equipment
- Stand mixer optional
- Food processor optional
- Measuring Spoons
- Measuring Cups
- Baking Sheet
- silicone spatula
- Baking Dish (either a 9" x 13" or a smaller yet deeper dish)
- Sharp knife
Ingredients
The Sweet Potato Goodness
- 3 cups cooked, mashed sweet potato
- 1 cup sugar
- 2 eggs
- 1/2 tsp salt
The Topping
- 1/3 cup flour
- 1 cup brown sugar
- 1/3 cup vegan butter
- 1/2 cup pecans
Instructions
- Wash and bake the sweet potatoes whole. First, poke holes in the washed sweet potatoes with a sharp knife. Then, place them on a baking sheet so that the juices do not drop onto the bottom of the oven and burn. Place the baking sheet with the sweet potatoes on it into the oven and bake at 400° F for about one hour or until the sweet potatoes are soft and juices are spilling out of the holes in the skin.
- Let the sweet potatoes cool, then remove the peeling. This should be fairly easy since they are baked until soft. Now, mash the sweet potatoes with a fork, or puree them in a food processor or stand mixer. Using a food processor will give you a smoother more incorporated texture, while using a fork will possibly leave some chunks or strings from the sweet potatoes in the casserole.
- Next, add the sugar, eggs, and salt to the sweet potatoes and combine thoroughly. Once combined, scrape it into the baking dish and smooth the top with a spatula.
- Make the topping. Add all of the topping ingredients to the food processor and pulse several times until combined loosely.
- Spread the topping evenly onto the sweet potato mixture in the baking dish. Use your hands when necessary.
- Bake at 350° F for 35-45 minutes. The topping should be browned and the sides bubbling.
- Cool for 15-20 minutes and serve warm.
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