Vegan Sweet Potato Casserole
Ingredients
Maple Pecan Topping
-
3
tablespoons
maple syrup or agave nectar
-
8
tablespoons
almond flour or any flour
-
1 ½
tablespoons
melted vegan butter
-
1 ½
cups
pecans, coarsely chopped or walnuts
Sweet Potato Casserole
-
3.3
pounds
sweet potato, peeled and cut into 1 inch cubes
-
3
tablespoons
sugar (any kind)
-
3
tablespoons
maple syrup or agave nectar
-
¼
cup
vegan milk (any kind)
-
6
tablespoons
oil (any kind)
-
6
tablespoons
vegan butter, softened
-
1
teaspoon
cinnamon
-
½
teaspoon
sea salt
Instructions
- Preheat the oven to 350°F (180°C) and prepare a casserole dish.
- Boil the sweet potatoes in a pot of water for 15-20 minutes until fork soft.
- Drain and mash the sweet potatoes.
- Mix in sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon, and sea salt until well combined.
- Spoon the sweet potato mixture into the casserole dish.
- Prepare the topping by mixing maple syrup, flour, melted vegan butter, and pecans in a bowl.
- Sprinkle the topping over the sweet potato mixture.
- Bake for 30 minutes, checking to ensure nuts don't burn, covering with foil if necessary.
- Allow to cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
485
Total fat
29g
Total carbohydrates
55g
Total protein
5g
Sodium
345mg
Cholesterol
0mg
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