Sweet Potato Casserole Ingredients:
2 1/2 – 3 pounds sweet potatoes, peeled and cubed (about 3-4 medium-sized)
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
2-3 tablespoons maple syrup (depending on your sweetness preferences)
1/2 cup unsweetened almond milk
Pinch of sea salt
Crunchy Pecan Crumble Ingredients:
1/2 cup rolled oats
1 heaping cup pecans
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 teaspoon cinnamon
Pinch of sea salt
Instructions:
Peel and chop sweet potatoes into cubes and place in a large pot covered with cold water. Bring water to a boil, reduce heat to medium-high, and gently boil for 15-20 minutes, or until potatoes can easily be pierced with a fork. Drain.
Preheat oven to 375 degrees F.
In a large bowl, or the base of an electric mixer, add potatoes, cinnamon, nutmeg, maple syrup, almond milk, and sea salt. Beat until potatoes are smooth and whipped, about a minute or two. Spread whipped potatoes into the base of a casserole dish or pan.
Now prepare the crunchy topping. In a food processor or blender add in oats, pecans, sea salt, and cinnamon and process for 5-10 seconds or until nuts become slightly chopped. Don’t over-process your oats and pecans – you want them to have some texture! Pour oat and nut mixture into a small bowl and add in maple syrup and coconut oil. Use your hands to thoroughly mix and clump the mixture into crumbles.
Sprinkle the crumble in an even layer on top of the sweet potato casserole. Bake for 20-25 minutes, or until the crumble is lightly browned on top. Spoon out and devour!
Recipe inspired by: Vegu Kate