Vegan Sweet Potato Casserole
Ve
V
GF
Servings: 4-6
Time: 1 hour 15 minutes
INGREDIENTS
Base:
- 8 c. sweet potatoes (about 4 large potatoes)
- ½ c. milkadamia Unsweetened Vanilla
- ¼ c. maple syrup
- ¼ c. vegan butter, melted
- 1 Tbsp. ground flaxseed
- 1 tsp. vanilla
- 1 tsp. cinnamon
- ½ tsp. sea salt
- ½ tsp. ground nutmeg
- ¼ tsp. cloves
Topping:
- ½ c. brown sugar
- ½ c. chopped pecans
- ⅓ c. gluten-free old-fashioned oats
- ⅓ c. gluten-free flour
- 3–4 Tbsp. milkadamia Buttery Spread
Instructions
- Preheat oven to 350°F and grease a 9×13 casserole dish.
- Peel and chop the sweet potatoes into large chunks. Place in a large saucepan and cover with water, bring to a boil and reduce to simmer until the sweet potatoes tender. Drain and let cool.
- In a bowl, combine the pecans, oats, oat flour and brown sugar. Cut in butter until the mixture is sandy. Set aside.
- Mash sweet potatoes in a large bowl with a fork, then add remaining ingredients for base. Mix until combined.
- Spoon the sweet potato mixture into the casserole dish and sprinkle topping. Bake uncovered for 40-45 minutes until the top is golden brown.
