Creamy Dairy-Free Sweet Potato Casserole Recipe – Easy Coconut Cream Twist

Introduction

Let me set the scene—the oven’s humming, and that irresistible aroma of roasted sweet potatoes and coconut cream starts drifting through the kitchen. It’s the kind of scent that draws folks in, noses leading the way, and suddenly everyone’s asking, “What’s baking?” The first time I scooped a spoonful of this creamy dairy-free sweet potato casserole, I felt a little giddy. The coconut cream melded with the natural sweetness of the potatoes, and honestly, I paused for a moment—just soaking it all in. You know that feeling when something tastes so good it’s almost nostalgic, even if it’s brand new? That was me, grinning and thinking, “Why didn’t I stumble on this years ago?”

This casserole isn’t just a recipe—it’s a family story. Years ago, when I was knee-high to a grasshopper, my grandma would mash sweet potatoes for the holidays, always with a stick of butter. Fast-forward to today, and I’m swapping in coconut cream for a dairy-free twist that still feels like home. I first tried this out for a rainy weekend brunch, hoping to recreate that same cozy comfort without the dairy. Turns out, my family couldn’t stop sneaking bites off the cooling rack (and, let’s face it, neither could I). It’s dangerously easy, pure comfort, and just right for anyone looking for that sweet, creamy casserole without the lactose.

Honestly, this recipe is perfect for potlucks, special holiday dinners, or just to brighten up your Pinterest board with something vibrant and inviting. I’ve tested it more times than I care to admit—in the name of research, of course—and it’s now a staple for family gatherings and gifting. Every time I make it, I get that “warm hug” feeling, and I bet you will too. You’re going to want to bookmark this creamy dairy-free sweet potato casserole with coconut cream—trust me!

Why You’ll Love This Recipe

There’s just something magical about a recipe that checks all the boxes—easy, delicious, allergy-friendly, and total crowd-pleaser. This creamy dairy-free sweet potato casserole recipe with coconut cream is that kind of magic. I’ve made it for everything from holiday brunches to quiet Sunday dinners, and it’s never let me down.

• Quick & Easy: Comes together in under an hour, so you can whip it up even when you’re short on time (or patience).
• Simple Ingredients: No need for specialty stores—most of these ingredients are pantry staples or easy finds.
• Perfect for Any Occasion: Whether it’s Thanksgiving, a cozy weekday meal, or a bright addition to your Friendsgiving spread, this casserole delivers.
• Crowd-Pleaser: Kids love the sweet, creamy texture, and adults appreciate the subtle coconut twist. It’s always a hit at potlucks!
• Unbelievably Delicious: The combination of coconut cream and sweet potatoes creates a flavor that’s rich, smooth, and just a little unexpected.

What sets this creamy dairy-free sweet potato casserole apart? First, that coconut cream—it’s the secret to the ultra-silky texture and just the right hint of tropical sweetness. I use a touch of cinnamon and nutmeg for warmth, and a sprinkle of toasted pecans for crunch. Unlike traditional versions, you won’t miss the dairy here. The coconut cream brings all the lusciousness you could want, without making things too heavy or overwhelming.

This casserole isn’t just good—it’s the kind you close your eyes for after the first bite. It’s comfort food reimagined: healthier, fast, with all the soul-soothing satisfaction. It’s perfect for impressing guests with something unique (without stressing out in the kitchen), and turns an everyday meal into something truly memorable. Once you try it, you’ll see why it’s become my go-to for gatherings, gifting, and, honestly, sneaking spoonfuls straight from the fridge.

What Ingredients You Will Need

This creamy dairy-free sweet potato casserole recipe uses wholesome, easy-to-find ingredients that come together for bold flavor and a dreamy texture. Most are pantry staples—and if you need to swap for allergies or preferences, I’ve got you covered.

• For the casserole base:
  • 4 large sweet potatoes (about 2 lbs/900 grams), peeled and cut into chunks
  • 1/3 cup (80 ml) coconut cream (full-fat, for silky texture)
  • 2 tablespoons (30 ml) pure maple syrup (adds gentle sweetness)
  • 1/4 cup (60 ml) unsweetened almond milk (or any non-dairy milk you love)
  • 2 tablespoons (28 grams) vegan butter or coconut oil (melted)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • Optional: 1 tablespoon orange zest (for brightness)
• For the crispy pecan topping:
  • 1/2 cup (60 grams) pecans, chopped
  • 2 tablespoons (30 grams) coconut sugar (or brown sugar)
  • 2 tablespoons (28 grams) vegan butter or coconut oil
  • Pinch of salt
• For garnish (optional):
  • Toasted coconut flakes
  • Fresh herbs (like thyme or rosemary sprigs)

I like to use Thai Kitchen or Native Forest coconut cream for consistent texture. If you need nut-free, swap almond milk for oat or rice milk. For a gluten-free casserole, you’re already set—just double-check your vanilla and vegan butter labels. If pecans are a no-go, try sunflower seeds or skip the topping entirely. In summer, fresh berries can add a fun twist as a garnish. For maple syrup, I prefer the dark amber kind for deeper flavor. Trust me, the coconut cream is the game-changer here—don’t skimp!

Equipment Needed

You don’t need fancy gadgets for this creamy dairy-free sweet potato casserole. Here’s what I use in my kitchen:

• Large pot – For boiling sweet potatoes. If you only have a microwave, you can steam them until fork-tender (works in a pinch!).
• Potato masher or food processor – I like a hand masher for rustic texture, but a food processor makes it ultra-smooth and creamy.
• Baking dish (2-quart/2-liter) – A classic casserole dish works, but I’ve used pie pans and even deep skillets when in a hurry.
• Mixing bowls – One for the sweet potato base, another for the pecan topping.
• Measuring cups and spoons – For accuracy, especially with coconut cream and maple syrup.
• Rubber spatula – For scraping every last bit of creamy goodness.

If you’re short on tools, a fork will mash sweet potatoes just fine—though it takes a bit more elbow grease. For the topping, a zip-top bag and rolling pin can crush pecans if you don’t have a chopper. For maintenance, rinse your food processor right away to avoid sticky residue. Most items are budget-friendly and easy to wash (which, let’s face it, is half the battle on busy nights!).

Preparation Method

1. Prep the sweet potatoes: Peel and chop 4 large sweet potatoes (about 2 lbs/900 grams). Place them in a large pot, cover with cold water, and bring to a boil. Simmer for 18-20 minutes, until fork-tender and fragrant. (If you notice some pieces are softer than others, don’t worry—they’ll all mash together.)
2. Mash the potatoes: Drain well and return sweet potatoes to the warm pot. Add 1/3 cup (80 ml) coconut cream, 2 tablespoons (30 ml) maple syrup, 1/4 cup (60 ml) almond milk, 2 tablespoons (28 grams) vegan butter or coconut oil, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon sea salt, and 1 teaspoon vanilla extract. Mash until creamy and mostly smooth—some small lumps add texture. (If using a food processor, pulse in short bursts so you don’t make it gluey.)
3. Taste and adjust: Give the mixture a taste. If you want it sweeter, add another tablespoon of maple syrup. For extra brightness, stir in 1 tablespoon orange zest. The sweet potato base should be creamy, slightly sweet, and warmly spiced.
4. Prepare the topping: In a small bowl, mix 1/2 cup (60 grams) chopped pecans, 2 tablespoons (30 grams) coconut sugar, 2 tablespoons (28 grams) vegan butter or coconut oil, and a pinch of salt. Stir until pecans are coated and the mixture is crumbly.
5. Assemble the casserole: Spoon the sweet potato mixture into a lightly greased 2-quart (2-liter) baking dish. Smooth the top with a spatula. Sprinkle pecan topping evenly over the surface.
6. Bake: Preheat your oven to 375°F (190°C). Bake uncovered for 25-30 minutes, until the topping is golden and the edges are bubbling. (If the pecans start browning too quickly, loosely cover with foil for the last 10 minutes.)
7. Cool and garnish: Remove from oven and let rest for 10 minutes. Garnish with toasted coconut flakes and fresh herbs if desired. The casserole should be creamy inside with a crisp, sweet topping.
8. Serve: Spoon into bowls or plates while warm. Each bite should be velvety soft, with a hint of coconut and a satisfying crunch.

Efficiency tip: Boil sweet potatoes in advance, then assemble and bake when ready to serve. If your coconut cream is thick, warm it slightly for easy mixing. If you’re prepping for a crowd, double the recipe and use a larger pan. Watch for bubbling edges—that’s your sign it’s ready!

Cooking Tips & Techniques

This creamy dairy-free sweet potato casserole is forgiving, but a few tricks make it foolproof. I’ve had my share of lumpy casseroles and soggy toppings, so here’s what I’ve learned:

• Don’t over-mash: Sweet potatoes can get gluey if you over-process. Use short pulses in a food processor or stick with a hand masher for best results.
• Coconut cream matters: Full-fat coconut cream (not coconut milk) gives the lush texture. If you only have coconut milk, chill and scoop the thickest part—it’s a decent workaround.
• Topping timing: Add pecans just before baking so they stay crisp. If you prep the topping too early, it can get soggy.
• Seasoning balance: Taste as you go. Sweet potatoes vary in sweetness—sometimes you’ll want a pinch more salt or spice.
• Personal fail: One time I forgot the vegan butter in the topping. The pecans didn’t clump and the texture was off. Always double-check your ingredient list before assembling!

For multitasking, boil sweet potatoes while you prep the topping. If you’re baking more than one casserole, rotate pans halfway through for even browning. Consistency is key—if you want extra creamy, add a splash more almond milk, and for crunchier topping, toast pecans separately and sprinkle on just before serving. Honestly, it’s hard to mess this up—just keep an eye on the oven and trust your senses.

Variations & Adaptations

This creamy dairy-free sweet potato casserole with coconut cream is versatile, ready for any twist you can imagine. Here are my favorite adaptations:

• Nut-free: Swap pecans for pumpkin seeds or sunflower seeds for crunch. Or leave the topping off and sprinkle toasted coconut flakes instead.
• Low-sugar: Use unsweetened applesauce instead of maple syrup for a lighter sweetness. You can also reduce coconut sugar in the topping or skip it entirely.
• Spiced up: Add 1/4 teaspoon ground ginger or cardamom to the sweet potato base for a more exotic flavor profile. I’ve tried this for winter potlucks—always gets compliments!
• Different cooking methods: For a stovetop version, cook the casserole mixture in a skillet until heated through, then broil for 2-3 minutes to crisp the topping.
• Personal favorite: I sometimes add dried cranberries to the topping for tartness, or swirl in a little almond butter for richness.

For gluten-free diets, you’re already covered. If you need soy-free, just check your vegan butter brand. This casserole is easy to customize for allergies, preferences, and even seasonal produce. It’s like a blank canvas—so have fun with it and make it yours!

Serving & Storage Suggestions

This creamy dairy-free sweet potato casserole is best served warm—right out of the oven, when the topping is crisp and the inside is silky. For presentation, I like to scoop generous portions into shallow bowls and sprinkle extra coconut flakes or fresh herbs on top.

Pair it with roasted vegetables, a fresh green salad, or even a savory protein like grilled chicken or lentil loaf. For brunch, it’s perfect alongside fruit salad and herbal tea. At holiday gatherings, it stands out on any buffet or potluck table.

To store, cover the casserole and refrigerate for up to 4 days. For longer storage, wrap tightly and freeze for up to a month. Reheat individual servings in the microwave, or warm the whole dish in a 350°F (175°C) oven for 15-18 minutes. The flavors actually deepen after a day in the fridge, so leftovers taste even better. If the topping softens, toast extra pecans and sprinkle them on just before serving for bonus crunch!

Nutritional Information & Benefits

Each serving of this creamy dairy-free sweet potato casserole (about 1/8th of the pan) has roughly 180 calories, 5g fat, 32g carbs, 3g protein, and 5g fiber. Sweet potatoes are loaded with vitamin A, potassium, and antioxidants—which help with eye health and immunity. Coconut cream adds healthy fats and a bit of iron.

This casserole is naturally gluten-free, vegan, and can be made nut-free. Allergens to watch out for: coconut, nuts (pecans), and almond milk. From my wellness perspective, it’s a nourishing comfort dish—gentle on sensitive stomachs, and a nice break from overly processed holiday sides. Honestly, it’s a sweet treat you can feel good about.

Conclusion

If you’re looking for a crowd-pleasing, creamy dairy-free sweet potato casserole recipe with coconut cream, this is it. It’s quick, allergy-friendly, and packed with nostalgic flavor (with a tropical twist). Customize it to suit your family’s favorites—add spices, swap toppings, or play with sweetness.

This casserole has become a staple in my kitchen because it’s easy, comforting, and a guaranteed hit. I love how it brings people together—whether for holidays, potlucks, or cozy weeknight dinners. Give it a try, then let me know how you make it your own! Drop a comment below with your twist, share the recipe on Pinterest, or tag me in your creations. Happy cooking—and don’t be surprised if you end up making this all year round!

Frequently Asked Questions

Can I make this creamy dairy-free sweet potato casserole ahead of time?

Absolutely! Prep the casserole base and topping up to two days in advance, refrigerate, and bake when ready to serve. The flavors only get better overnight.

What’s the best substitute for coconut cream?

If you’re avoiding coconut, use full-fat oat milk or cashew cream. The texture will be slightly different, but still creamy and delicious.

Can I use canned sweet potatoes?

You can, but fresh sweet potatoes have the best flavor and texture. If using canned, drain well and reduce added sweetener slightly.

Is this casserole suitable for people with nut allergies?

Yes—just skip the pecans or use pumpkin seeds or sunflower seeds for the topping. Double-check all labels for cross-contamination.

How do I keep the topping crunchy?

Add the pecan topping right before baking, and if needed, toast extra nuts to sprinkle on after reheating. Cover loosely with foil if it browns too fast.

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