Description
A delicious vegan sweet potato casserole with a crunchy topping.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 2 tbsp coconut oil, melted
- 1 tbsp brown sugar
Instructions
- Preheat oven to 375°F.
- Boil sweet potatoes until tender, about 15 minutes.
- Drain and mash sweet potatoes with maple syrup, coconut milk, cinnamon, nutmeg, and salt.
- Spread mixture in a baking dish.
- Mix oats, pecans, coconut oil, and brown sugar in a bowl.
- Sprinkle topping over sweet potatoes.
- Bake for 20 minutes until golden brown.
Notes
- Use fresh sweet potatoes for best flavor.
- Adjust sweetness with more or less maple syrup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 12g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan sweet potato casserole, dairy-free casserole, healthy side dish