PREP TIME
30 mins
COOK TIME
30 mins
TOTAL TIME
1 hour
The best ever vegan sweet potato casserole with pecan crumble. Super easy to make, naturally sweetened with a delicious creamy base and a sweet & crunchy toasted topping. The perfect dish for the holidays!
Author: Nutritional Foodie
Recipe type: vegan
Cuisine: Side dish
Serves: 8 servings
INGREDIENTS
- 3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes)
- 2 Tbsp vegan butter (or normal butter if not vegan)
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
- 3 Tbsp coconut sugar
- ½ tsp vanilla
- Pinch of sea salt & cinnamon (optional)
- Topping
- 1 cup pecans
- ⅓ cup AP flour (or flour of choice)
- ½ cup coconut sugar
- 4.5 Tbsp melted coconut oil
- Pinch of sea salt cinnamon (optional)
INSTRUCTIONS
- Peel and chop your sweet potatoes into medium size chunks.
- Place in a large pot with water and a healthy pinch of sea salt.
For full instructions you can go to : http://www.nutritionalfoodie.com
