Did you start planning for the holiday season? We did—and began testing side dishes early. Inspired by a classic casserole, we developed a savoury sweet potato casserole that’s vegan, gluten-free, and full of nutrients. If you want a healthier but delicious side for Thanksgiving or any autumn gathering, this recipe is a great choice.
How to make sweet potato casserole
Traditional sweet potato casseroles usually use mashed sweet potatoes with a sweet or savory topping. For our version we slice the sweet potatoes thinly to add texture and visual appeal. The layered slices create a pleasing presentation and the dish serves well for a crowd. The topping is a savory, gluten-free crumble made with coconut oil and sage, which adds flavor and a satisfying crunch.
Simple steps to make the casserole:
- Peel the sweet potatoes and slice them very thinly with a sharp knife (a mandolin works too but takes extra care).
- Infuse coconut oil with sage: warm the oil in a small pan, add fresh or dried sage and cook briefly over low heat, then remove from heat.
- Toss the sliced sweet potatoes in the infused oil so they are evenly coated, then arrange them in a baking dish.
- Bake the casserole covered for 45 minutes, then add the gluten-free crumble and bake uncovered for another 15 minutes until the top is golden and the potatoes are tender.
Why bake with sweet potatoes?
Sweet potatoes are a seasonal favorite in fall and winter, but they’re nutritious enough to enjoy year-round. Their orange or purple flesh is rich in beta-carotene, fiber, B vitamins, and minerals such as manganese, potassium, and copper—nutrients that support metabolism and natural detoxification processes. Sweet potatoes also provide antioxidants and anti-inflammatory compounds, and they can help support stable blood sugar levels.
Pairing sweet potatoes with sage boosts the dish: sage is a fragrant herb with traditional uses for digestion and possible supportive effects on cholesterol and cognitive health. Using coconut oil helps with absorption of fat-soluble nutrients and adds a pleasant, subtle sweetness that complements the savory crumble.
Savoury Sweet Potato Casserole (Vegan and Gluten-Free)
15
1
Ingredients
- 6 sweet potatoes, peeled
- 4 tbsp coconut oil
- 2 tsp dried sage or 4 fresh leaves
- 1 cup gluten-free breadcrumbs
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 tsp cayenne pepper
Instructions
-
Preheat the oven to 200°C (400°F).
-
Slice the sweet potatoes thinly with a sharp knife or mandolin and place the slices in a large bowl.
-
Heat 2 tbsp coconut oil in a small skillet, add 1 tsp dried sage and infuse over low heat for about a minute.
-
Drizzle the infused oil over the sweet potato slices, season with salt and cayenne, and toss to coat evenly.
-
Arrange the coated slices in a baking dish, cover, and bake for 45 minutes.
-
While the potatoes bake, make the crumble: combine the gluten-free breadcrumbs, remaining coconut oil, sage, garlic powder, and nutritional yeast in a food processor and pulse until crumbly.
-
Remove the casserole from the oven, sprinkle the crumble over the top, and bake uncovered for 15 more minutes until the topping is golden and the potatoes are tender.
-
Let cool briefly, then serve as a side dish or alongside a fresh salad.