Sweet Potato Casserole with Crunchy Nut Crumble
Ingredients
Sweet Potato Mash
-
4 ½ to 5
pounds
sweet potatoes
-
1 ½
tablespoons
vegan butter
-
1 ½
tablespoons
virgin coconut oil
-
2 ½
tablespoons
pure maple syrup
-
1
teaspoon
pure vanilla extract
-
¾
teaspoon
cinnamon
-
⅛
teaspoon
ground nutmeg
-
½
teaspoon
fine grain salt
Crunchy Nut Crumble
-
1
cup
rolled oats
-
1 ⅓
cups
pecan halves, chopped
-
⅓
cup
almond meal or almond flour
-
1
teaspoon
cinnamon
-
¼
teaspoon
fine grain sea salt
-
2
tablespoons
virgin coconut oil, melted
-
2
tablespoons
vegan butter, melted
-
2 ½
tablespoons
pure maple syrup
Instructions
- Peel and chop sweet potatoes, then boil until fork tender.
- Preheat the oven to 375°F (190°C) and grease a casserole dish.
- Prepare the crumble topping by pulsing oats in a food processor and mixing with other crumble ingredients.
- Mash the cooked sweet potatoes with butter and coconut oil, then stir in the remaining mash ingredients.
- Spread the sweet potato mixture in the casserole dish and top with the crumble.
- Bake for 16 to 23 minutes until hot throughout, then serve.
Nutrition Facts (estimated)
Servings
12
Calories
360
Total fat
17g
Total carbohydrates
50g
Total protein
6g
Sodium
220mg
Cholesterol
0mg
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