Dairy Free Sweet Potato Casserole with Pecan Streusel

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Dairy Free Sweet Potato Casserole with Pecan Streusel

Silky mashed sweet potatoes get whipped smooth with warm cinnamon, nutmeg, and a splash of vanilla until the filling turns velvety and deeply spiced, then it's spread into a baking dish and piled high with a crumbly pecan streusel. That streusel bakes up into golden, clumpy crumbs that turn crisp on top while the filling underneath sets and puffs around the edges. Toasted pecans add crunch and a rich, nutty contrast to the soft, custardy base beneath, and the brown sugar in both layers caramelizes into something deeply comforting. It's the kind of dish that looks like a holiday centerpiece but comes together with basic pantry staples and one baking dish. This casserole is a great fit for a dairy free spread, holding onto all the classic flavor and texture you want from a sweet potato bake. Serve it alongside the rest of your table and it disappears fast.

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Ingredients

8 servings

For the sweet potato filling

3 lbs sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
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4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup packed light brown sugar
¼ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 large eggs, lightly beaten
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt

For the pecan streusel

1 cup pecan halves, roughly chopped
½ cup packed light brown sugar
⅓ cup all-purpose flour
3 tbsp unsalted butter, cold and cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.

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