Vegan Orange Sweet Potato Casserole (Oil-Free Recipe)

Sweet potato casserole with crumble topping in a baking dish with a spoon.

5 from 1 vote

Vegan Orange Sweet Potato Casserole (Oil-Free Recipe)

Vegan orange sweet potato casserole is an oil-free recipe that’s a healthy twist on a traditional holiday and Thanksgiving side dish with 8 easy ingredients and easy prep.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 300kcal

Author: Denise Perrault

Ingredients

6 cups sweet potatoes diced (2-3 sweet potatoes)
1 large orange ½ cup + 2 tablespoons juice and 2 tablespoons zest
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
⅔ cup almond flour
½ cup coconut sugar
½ cup pecans chopped

US Customary - Metric

Instructions

Peel and dice the sweet potatoes. Add them to a large pot and cover with water. Bring the potatoes to a medium boil. Cover and cook the sweet potatoes until they are very soft and, when pierced with a fork, easily slide off (about 20 minutes).
Preheat the oven to 350 F (180 C).
Drain the potatoes and transfer them to a large bowl. Add the orange juice, cinnamon, nutmeg, salt, and ¼ cup of orange juice. Use a potato masher to mash the potatoes, adding more orange juice until smooth.
Transfer the potatoes to a 9x13-inch casserole dish and spread them evenly.
Combine the almond flour, coconut sugar, pecans, and 2 tablespoons of orange zest in a small bowl. Add 2 tablespoons of orange juice and mix well. Spread the topping evenly over the sweet potatoes.
Add the sweet potatoes to the oven and bake for 35 minutes until the topping is brown and the sweet potatoes are hot. If the topping gets too brown, cover it with foil for a few minutes.

Notes

Store leftover casserole in an airtight container or covered baking dish. Reheat within 2-3 days so the topping remains crispy and the sweet potatoes don't collect added moisture, making them watery. I don't recommend freezing it.
To prepare this recipe ahead, make the sweet potato mash and store it in the refrigerator overnight. Mix the almond flour and pecans in an airtight container and keep it on the counter. Add the orange zest and juice right before topping the casserole.

Nutrition