Instead of using loads of sugar and butter, this vegan-friendly and gluten-free sweet potato casserole is lightly sweetened with pure maple syrup and gets its richness from a few spoonfuls of coconut oil.

Maple Granola Sweet Potato Casserole [Vegan, Gluten-Free]

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Cooking Time



For the Sweet Potato Mash:

  • 4-5 pounds sweet potatoes
  • 2 tablespoons coconut oil
  • 3 tablespoons pure maple syrup (more if desired)
  • 1/4 cup unsweetened coconut or almond milk
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch of sea salt and black pepper, to taste

For the Granola Topping:

  • 1 cup gluten-free rolled oats
  • 1 cup pecans, walnuts, or almonds
  • 1/4 cup almond flour (or almond meal)
  • 6 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon powder
  • Pinch of sea salt


  1. Fill up a large pot with about 2 inches of water and add in the cleaned sweet potatoes. Bring to a boil over high heat, then reduce heat to medium and let it simmer for 20-30 minutes (depending on the sizes) until potatoes are soft when pierced with a fork. Drain the water and set them aside until cool enough to handle or run cold water over them to quick-cool
  2. Meanwhile, prepare the granola topping: Add all granola ingredients to a food processor and pulse a few times until fully combined but still chunky. Alternatively, you can mix everything in a bowl as long as you chop the pecans first
  3. Preheat the oven to 375°F. Peel the sweet potatoes and add them to the food processor in batches and process until smooth. You can also do this by hand using a potato masher, but a food processor will yield much smoother results. Add the rest of mash ingredients and mix until fully combined
  4. Pour the sweet potato mash into an oven-safe casserole dish, even out the surface with a spatula, and cover with the granola topping, evenly distributed
  5. Place in the oven and bake for 30-35 minutes until golden brown on top. Let it cool for 5-10 minutes and enjoy!


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