Sweet Potato Casserole
This vegan sweet potato casserole is a healthy twist on a Thanksgiving classic, delivering rich flavor without compromise. It's incredibly easy to make with just a few ingredients, featuring a creamy sweet potato base topped with a crunchy pecan streusel. Perfect for holidays or a comforting side dish any time of year!
Instructions
- 1
Place the sweet potatoes (3 lb) in a large pot and cover with [water]. Bring to a boil, then reduce down to a simmer for minutes (20) or until the [sweet potatoes] are soft and tender.
- 2
Preheat the oven to 190°C and grease a 9x13 inch (2.5 quart or 10 cup) baking dish.
- 3
Drain the [sweet potatoes]. In a large mixing bowl, add the [sweet potatoes] along with the maple syrup (2 tbsp), almond milk (0.5 cup), coconut oil (3 tbsp), egg (2 flax), cinnamon (0.5 tsp), and salt (1 tsp). Mash with a fork or potato masher until mostly smooth. Taste and season as desired.
- 4
Transfer the mashed potato mixture to the prepared baking dish and spread in an even layer. Place in the oven and bake for about minutes (20).
- 5
In a smaller mixing bowl, mix together the pecans (2 cups), maple syrup (2 tbsp), vanilla extract (0.5 tsp), cinnamon (1 tsp), and coconut oil (2 tbsp) until combined. After the casserole has baked for about minutes (20), remove from the oven and sprinkle the pecan mixture evenly over the top of the [sweet potatoes]. Return to the oven and bake for another minutes (20) until the nuts are toasted and golden.
- 6
Serve warm and enjoy!
Nutrition Facts
Per portion