Healthy sweet potato casserole
An easy recipe for healthy sweet potato casserole! This simple Thanksgiving side dish is gluten free and vegan. It's made with coconut milk, maple syrup and topped with oats and pecans.
Sweet potato casserole:
- 5 large sweet potatoes 4-5 cups, mashed
- 3/4 cup almond milk
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 1/2 cup pecans
- 1 cup rolled oats I used gluten free
- ¼ cup coconut oil room tempe
- ¼ tsp salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 tablespoon maple syrup
Preheat oven to 350°F and spray a 9x13 inch baking pan with non stick spray. Set aside.
Peel the sweet potatoes and chop them into 2-inch cubes then place them in a large stock pot. Add water to the stock pot until the sweet potatoes are completely submerged.
Cover and heat on high to boil. Once boiling, turn heat down to medium and allow to boil for 18-20 minutes or until potatoes can be pierced easily with a fork.
While the potatoes are boiling, make the topping. Place all of the ingredients in the bowl of a food processor and blend for about one minute, or until mixture comes together.
When potatoes are done cooking, drain them and place them back in the same stock pot. Add the almond milk, maple syrup, cinnamon and salt. Using a potato masher, mash the potato mixture together until smooth, leaving a few small chunks.
Add sweet potato mixture to prepared baking pan and spread evenly to the edges. Sprinkle evenly with the topping.
Bake in the preheated oven for 20-25 minutes or until it’s heated all the way through.