Vegan Sweet Potato Casserole with Pecan Topping
Ingredients
Base
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup coconut milk
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Pecan topping
- 1/2 cup pecans, chopped
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut sugar
Preparation
Preheat the oven to 350°F (175°C)
Boil the cubed sweet potatoes until tender, about 15-20 minutes
Drain and mash the sweet potatoes with coconut milk until smooth
Stir in maple syrup, cinnamon, nutmeg, and salt
Transfer the mixture to a baking dish and spread evenly
Combine chopped pecans, melted coconut oil, and coconut sugar in a bowl
Sprinkle the pecan mixture over the sweet potato base
Bake for 20-25 minutes until the topping is golden and the casserole is heated through
Let cool slightly before serving
