Vegan Sweet Potato Casserole with Macadamia Nuts
Ingredients
The Casserole
-
400
grams
cooked, peeled, diced sweet potatoes
-
1 ½
cups
pure pumpkin puree
-
2
Tablespoons
arrowroot starch or tapioca starch
-
5
pieces
pitted dates, chopped
-
½
cup
maple syrup
-
2
Tablespoons
melted butter or refined coconut oil
-
⅓
cup
coconut or almond milk
-
½
teaspoon
salt
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
1
teaspoon
vanilla extract
The Topping
-
1
cup
unsweetened coconut flakes
-
⅓ to ½
cup
whole macadamia nuts, raw
-
5
pieces
pitted dates or ⅓ cup coconut sugar
-
3
Tablespoons
coconut flour
-
5
Tablespoons
melted clarified butter or refined coconut oil
Instructions
- Preheat the oven to 400°F and grease a casserole pan.
- Blend the cooked sweet potatoes until smooth and transfer to a bowl.
- Mix in the remaining casserole ingredients until well combined.
- Pour the mixture into the prepared pan and bake for 20 minutes.
- Prepare the topping by blending the topping ingredients until crumbly.
- Mix the topping with melted butter or oil.
- Spread the topping over the casserole and bake for an additional 8-12 minutes until golden brown.
Nutrition Facts (estimated)
Servings
7-8
Calories
359
Total fat
18.4g
Total carbohydrates
49.8g
Total protein
2.9g
Sodium
168.7mg
Cholesterol
0mg
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