Vegan Sweet Potato Casserole with Pecan Topping
Ingredients
- 8 cups sweet potatoes, peeled and cubed (optional to use canned pre-cooked sweet potatoes)
- 2/3 cup coconut sugar or maple syrup
- 1/3 cup coconut butter, vegan butter, or coconut oil, softened
- 3/4 cup full fat canned coconut milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp sea salt
Pecan topping
- 1/3 cup coconut butter, vegan butter, or coconut oil, melted
- 1 cup coconut sugar
- 1/2 cup gluten free oat flour or all-purpose flour
- 1 cup chopped pecans
- 1 tsp cinnamon
- 1/4 tsp salt
Preparation
Preheat oven to 350°F.
If using fresh sweet potatoes, cook until soft and mash them.
In a large bowl, mix the mashed sweet potatoes with coconut sugar, softened coconut butter, coconut milk, vanilla extract, cinnamon, and sea salt.
Spread the sweet potato mixture evenly in a greased baking dish.
In another bowl, combine the melted coconut butter, coconut sugar, flour, chopped pecans, cinnamon, and salt for the topping.
Sprinkle the pecan topping over the sweet potato mixture.
Bake for 25 to 30 minutes or until the topping is golden brown and the casserole is heated through.
Remove from oven and let cool slightly before serving.
