Skinny Sweet Potato Casserole w/ Maple Pecan Topping
Dec 15th 2015
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Prep time: 10mins Cook time: 50 mins Total time: 1 hour
Ingredients: Maple Pecan Topping
- 3 tablespoon maple syrup (or substitute Yacon Syrup)
- 6 tablespoons Almond flour
- 1 1/2 tablespoon melted vegan butter
- 3/4 cup Pecans, coarsely chopped
Sweet Potato Casserole
- 3.3 pounds sweet potato, peeled and cut into one inch cubes
- 3 tablespoons brown sugar
- 3 tablespoons maple syrup (or substitute Yacon Syrup)
- 1/4 cup unsweetened almond milk (Make-at-home almond milk recipe)
- 6 tablespoons Coconut Oil
- 6 tablespoons vegan butter, room temperature
- 1 teaspoon cinnamon
- 1/2 teaspoon Himalayan salt
Directions: Maple Pecan Topping
- While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed
Casserole
- Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
- In a four quart pot of boiling water, boil the sweet potato for 20 mins until fork soft.
- When the sweet potato is finish boiling, drain and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together untol they are incorporated, about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.
- Bake for 30 minutes (check that nuts don't burn - if they are browining too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.