This Vegan Kabocha Sweet Potato Casserole is a healthy and delicious twist on the classic Sweet Potato Casserole. Featuring a creamy light mash topped with clusters of pecan crumble! The perfect side dish or entree for any holiday dinner. Vegan + Gluten Free
My family actually never made sweet potato casserole. I never even knew this sweet dish even existed until I went to a friends Thanksgiving dinner and oh my JOLLY my taste buds were blown away. Okay, honestly for those that you have never tried sweet potato casserole, it’s literally what you think it is. Mashed creamy sweet potato thats topped with a crunchy crumble, streusel or sometimes even marshmallows. But this combination just pairs so well together- I can’t get over it.
When going into making a vegan sweet potato casserole recipe, I didn’t want it to be the same as any other sweet potato casserole. I wanted to put my own twist to it… so what do I do? Add Kabocha (I think this is my answer to everything lately haha). Kabocha is my go-to during the fall and winter and I thought it would go so well with sweet potatoes and DANG I was right. It made this casserole lighter, fluffier and sweeter without adding more sugar.
You guys, I’m excited. Are you ready to rock your taste buds? LETS DO THIS.
Ingredients for Kabocha Sweet Potato Casserole
This Kabocha Sweet Potato Casserole uses wholesome plant based ingredients with classic flavours! Depending on the sweetness of your kabocha and sweet potatoes, you can add or reduce the amount of sugar used.
For the Kabocha Sweet Potato Mash:
- Sweet Potatoes: obviously
- Kabocha Squash: obviously x 2
- Cashew Milk: or any other non dairy milk! Coconut Milk makes this dish extra rich & delicious.
- Arrowroot Starch: this will be our egg substitute to make the mash hold together more than just a regular mash.
For the Pecan Crumble Topping
- Pecans: IMO are the best nut paired with this dish but walnuts or almonds can be used too.
- Rolled oats: For more texture and to make it crumbl-y.
- Almond meal: For a buttery flavour and texture. Can also substitute with more rolled oats or another flour.
- Maple syrup: Used for sweetness and to coat the dry ingredients to make it crispy.
- Almond butter: Gives flavour to the crumble as well as makes it crumbl-y.
- Coconut sugar: For additional sweetness. Can also use organic brown sugar for crunchiness!
Plus other cooking staples like spices such as Cinnamon, Nutmeg, Vanilla & Salt for more festive holiday flavours 🙂
How to Make Kabocha Sweet Potato Casserole
Sweet Potato Casseroles in general are IMO, one of the easiest casseroles to make! Follow these 4-simple steps and you’re on your way to the most delicious Sweet Potato Casserole… with a twist 😉
- Roast the Sweet Potatoes & Kabocha: I’ve found the sweet potatoes roast the best and fastest when cut lengthwise. The time will obviously depend on how big your sweet potatoes are but it takes roughly 30 minutes. It’ll be oozing with it’s natural sugars!
- Make the Pecan Crumble: Just add all the pecan crumble ingredients into a bowl until well combined. Add the coconut sugar last so it keeps it structure and doesn’t melt in the wet ingredients.
- Make the Mash: Mix the coconut milk and arrowroot starch into a bowl. Then scrape the flesh of the sweet potato and kabocha into the food processor. Add in the arrowroot starch coconut mixture, and spices and blend away! It gets super fluffy and creamy in the food processor but you can also do it with a potato masher.
- Bake the Casserole: Spread the mash into a class baking dish. (5) Top with the pecan crumble. Bake for 30 minutes and it’s ready to be devoured!
How to Make Kabocha Sweet Potato Casserole Ahead of Time
Prepare the mash, spread into the baking dish and let it cool. Wrap and cover tightly and store in the fridge. Add the pecan crumble topping on top before baking.
Can you Freeze this Kabocha Sweet Potato Casserole?
Yes! Again, prepare the mash and place into your baking dish. Let it cool and wrap/cover and store in the freezer for up to 2 minutes. The day before baking, let it thaw overnight in the fridge. Top with the pecan crumble before baking.
How to Store Kabocha Sweet Potato Casserole
Any leftovers can be stored in the fridge for 2-3 days. Try not to mix the topping in the mash if keeping left overs as the crumble will get soggy.
How to Reheat Kabocha Sweet Potato Casserole
To reheat any leftover sweet potato casserole, place it in a 350 F (180C) preheated oven for around 5-8 minutes depending on the amount. Alternatively use a toaster oven and place desired amount on foil and heat at 350 for 3-4 minutes. If microwaving, heat on high for 1 minute or until heated through.
Helpful Tools to Make This Recipe
- Parchment Paper or Silicon Baking Matt: Definitely use either one of these when baking sweet potatoes so you don’t have a sticky mess cleaning your baking trays!
- Food Processor: I prefer this method because it’s much faster and easier.
- Potato Masher: But a classic potato masher will also do the job!
- Spatula: To scrape out the food processor/bowl clean and make spreading the mash evenly easier.
- Glass Baking Dish: I used a 9×9 for these photos but I’ve also made it with 9×13 inch ceramic glass dishes. Be sure to use glass and not metal!
More Delicious Vegan Kabocha Recipes to Love!
- Kabocha Brown Rice Soup
- Simple Kabocha Potage
- Kabocha Bagels with Vegan Cinnamon Cream Cheese
- Kabocha Pumpkin Cinnamon Rolls
- Vegan Kabocha Pumpkin Coffee Curry
- Kabocha Pumpkin Daifuku Mochi
If you recreate this Kabocha Sweet potato Casserole recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Kabocha Sweet Potato Casserole
- Total Time: 90 minutes
- Yield: 9 Servings 1x
Description
This Kabocha Sweet Potato Casserole is a healthy and delicious twist on the classic Sweet Potato Casserole. Featuring a creamy light mash topped with clusters of pecan crumble! The perfect side dish or entree for any holiday dinner. Vegan + Gluten Free
Ingredients
Kabocha Sweet Potato Mash
- 2 large sweet potato sweet potato (500g)
- 1 small kabocha squash (850g // can also use butternut or hokkaido squash)
- 1/2 cup cashew milk (120ml // or any other dairy free milk)
- 3 tbsp arrowroot starch (24g)
- 1–2 tbsp maple syrup, optional
- 1 1/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1.5 tsp vanilla
- 1/2 tsp salt, to taste
Pecan Crumble Topping
- 3/4 cup pecans (80g)
- 1/2 cup gluten free rolled oats (40g)
- 1/3 cup almond meal (37g // or oat flour)
- 2 tbsp maple syrup (40g)
- 3 tbsp almond butter (45g)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp coconut sugar (24g)
Instructions
- Roast Sweet Potatoes & Kabocha: Preheat oven to 400 F (200 C). Line a large baking tray (or 2 small baking trays) with parchment paper. Scrub and wash the sweet potato and kabocha. Using a sharp knife, cut the kabocha into eights. Cut the sweet potato in half lengthwise and place them all on to the baking tray. Bake for 30 minutes, or until fork tender.
- Make the Pecan Crumble: While the sweet potatoes and kabocha is baking in the oven, prepare the crumble topping by combining the chopped pecans, oats, almond meal, maple syrup, almond butter, salt and cinnamon into a bowl. Mix to combine. Then add in the coconut sugar and gently mix to combine.
- Make the “egg”: In a small bowl whisk together the coconut milk and arrowroot starch and let it sit.
- Reduce Oven Temperature: Once the sweet potatoes and kabocha is done baking, reduce the oven temperature to 350F / 180 C.
- Make the Mash: Into a food processor add in the flesh of the sweet potato by scraping the insides out with a spoon. Then add in the flesh of the kabocha by either peeling the skin off with a knife or using the same scraping method with a spoon. Add in the arrowroot starch coconut milk mixture, maple syrup (if using), cinnamon, nutmeg, vanilla and salt. Puree until smooth and creamy. Taste and add more spices, maple syrup and/or salt as needed.
- Assemble & Bake: Transfer the mash into a 9×9 or 9×18 inch glass baking dish and spread evenly. Top with the pecan crumble and bake in the oven for 30 minutes. Let it sit for 10 minutes before serving and enjoy!
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 30 minutes
- Cook Time: 60 minutess
- Category: Entrees
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 11.4
- Sodium: 300mg
- Fat: 11.7g
- Saturated Fat: 0.97g
- Unsaturated Fat: 7.8g
- Trans Fat: 0
- Carbohydrates: 32.9g
- Fiber: 4.6g
- Protein: 5.3g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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