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

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This creamy dairy-free sweet potato casserole features coconut cream for a silky texture and a hint of tropical sweetness. It’s allergy-friendly, easy to make, and perfect for holidays, potlucks, or cozy dinners.

Ingredients

Scale
  • 4 large sweet potatoes (about 2 lbs), peeled and cut into chunks
  • 1/3 cup coconut cream (full-fat)
  • 2 tablespoons pure maple syrup
  • 1/4 cup unsweetened almond milk (or other non-dairy milk)
  • 2 tablespoons 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
  • 1/2 cup pecans, chopped
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 tablespoons vegan butter or coconut oil
  • Pinch of salt
  • Optional garnish: Toasted coconut flakes
  • Optional garnish: Fresh herbs (thyme or rosemary sprigs)

Instructions

  1. Peel and chop sweet potatoes. Place in a large pot, cover with cold water, and bring to a boil. Simmer for 18-20 minutes until fork-tender.
  2. Drain sweet potatoes and return to the warm pot. Add coconut cream, maple syrup, almond milk, vegan butter or coconut oil, cinnamon, nutmeg, sea salt, and vanilla extract. Mash until creamy and mostly smooth.
  3. Taste and adjust sweetness or brightness with more maple syrup or orange zest if desired.
  4. In a small bowl, mix chopped pecans, coconut sugar, vegan butter or coconut oil, and a pinch of salt until crumbly.
  5. Spoon sweet potato mixture into a lightly greased 2-quart baking dish. Smooth the top and sprinkle pecan topping evenly.
  6. Preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes until topping is golden and edges are bubbling. Cover loosely with foil if pecans brown too quickly.
  7. Remove from oven and let rest for 10 minutes. Garnish with toasted coconut flakes and fresh herbs if desired.
  8. Serve warm, spooning into bowls or plates.

Notes

For nut-free, swap pecans for pumpkin or sunflower seeds, or omit topping. Use full-fat coconut cream for best texture. Taste and adjust seasoning as sweet potatoes vary. Can be made ahead and baked before serving. Leftovers store well and taste even better the next day.

Nutrition

Keywords: dairy-free, sweet potato casserole, coconut cream, vegan, gluten-free, holiday, Thanksgiving, comfort food, easy, potluck

Find it online: https://wigglebite.com/creamy-dairy-free-sweet-potato-casserole-recipe-easy-coconut-cream-twist/