Did you already start making lists and planning for the holiday season? We certainly did and started to experiment with side dishes. Inspired by this glorious dish, we created a delicious savoury sweet potato casserole, all vegan, gluten-free and nutrient-packed. So if you’re looking for a healthy yet delicious side-dish for your Thanksgiving gathering, you are in the right place!
How to make sweet potato casserole
The classic version calls for mashed sweet potatoes topped with a layer of sweet or savoury crumble. For our savoury sweet potato casserole we decided to go with thinly sliced sweet potato, to get some texture and give the dish a twist. And it sure got it – we love the looks of this side dish and it is designed to please a crowd! For the topping we’ve made a savoury gluten-free crumble, with coconut oil and fragrant sage, and it turned out great!
Here are the simple steps of making the casserole:
- We start by peeling the sweet potatoes, then cut them very thinly using a sharp knife (you can also use a mandolin, but it requires more patience and time).
- Next step involves infusing the coconut oil with sage – heat the coconut oil into a sauce pan, add the fresh or dried sage and fry for a minute over low heat, then remove and add into a bowl.
- Add the sliced sweet potatoes into the bowl and coat evenly, then arrange them into a baking pot.
- We baked the sweet potatoes covered for 45 minutes, then added the GF crumble and baked for 15 more minutes.
Why bake with sweet potatoes?
Sweet potatoes are the orange stars of fall celebrations, next to the winter squashes. However, eating sweet potatoes should turn into a all-year routine, giving its exceptional health benefits. Their orange or purple flesh is packed with beta-carotene, minerals (especially manganese, potassium and copper, involved in the natural detoxification processes of the body), vitamins (especially B complex) and fiber.
Their health benefits span from antioxidant and anti-inflammatory action to blood sugar regulation and antibacterial benefits. Combined with a healing herb such as sage, with positive action on lowering LDL cholesterol, easing menopause syndrome and supporting brain health, and with the aid of coconut oil which improves the nutrient absorption, sweet potatoes are definitely a health bomb that needs to be added to our daily diet.
Looking for more interesting ways to cook with sweet potatoes? Try our Vegetarian Enchillada Skillet with Sweet Potatoes and Black Beans, our Morrocan Stew with Sweet Potato, Chickpeas and Spinach, or our Cumin Roasted Sweet Potato Tacos.
Did you try this recipe? Post your photo and tag us #helloveggieblog on Instagram so we can share it with our community.
Savoury Sweet Potato Casserole (Vegan and Gluten-Free)
Made with sliced sweet potatoes and topped with a sage infused gluten-free crumble, this healthy sweet potato casserole makes a great side dish for your Thanksgiving dinner, and its packed with minerals, vitamins and fiber.
Ingredients
- 6 sweet potatoes peeled
- 4 tbsp coconut oil
- 2 tsp sage dried, or 4 leaves fresh
- 1 cup gluten-free breadcrumbs
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 tsp cayenne pepper
Instructions
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Preheat the oven to 200C/400F.
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Cut the sweet potatoes into thin slices using a sharp knife or a mandolin (this will require more time) and place them in a large bowl.
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Heat 2 tbsp coconut oil into a skillet, then add 1 tsp dry sage and infuse for a minute over low heat.
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Drizzle the infused coconut oil over the sweet potatoes, season with salt and cayenne pepper and toss to coat evenly.
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Arrange the sweet potato slices into a baking casserole, and bake covered for 45 minutes.
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Add the GF breadcrumbs into a food processor with the rest of the coconut oil, sage, garlic powder and nutritional yeast and pulse to obtain a crumble.
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Remove the sweet potato casserole from the oven, top with the crumble and bake uncovered for 15 more minutes, until the crumble is golden and the potatoes and tender.
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Remove from the oven and serve as a side dish or on their own, next to a salad.