Description
A delicious vegan sweet potato casserole topped with a crunchy pecan and maple syrup crust.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pecans, chopped
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup coconut oil, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Boil sweet potatoes in water until tender.
- Drain and mash sweet potatoes in a large bowl.
- Add coconut milk, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix well.
- Spread the sweet potato mixture in a baking dish.
- In a separate bowl, combine pecans, brown sugar, rolled oats, and melted coconut oil.
- Spread the pecan mixture over the sweet potato layer.
- Bake for 25-30 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Adjust sweetness according to your taste.
- Use pecans or walnuts for the topping.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan sweet potato casserole, vegan recipes, sweet potato dish