Description
A comforting sweet potato casserole topped with a crunchy pecan topping that brings warmth and nostalgia to family gatherings.
Ingredients
Scale
- 4 large sweet potatoes (about 4 cups mashed)
- 1/2 cup almond milk (or regular milk)
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
- 1 cup chopped pecans
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 2 tablespoons melted coconut oil (or butter)
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Cook the sweet potatoes in a large pot of boiling water until tender, about 20 minutes. Drain and cool slightly.
- Mash the sweet potatoes until smooth in a large mixing bowl.
- Add almond milk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined.
- In a separate bowl, combine the pecan topping ingredients: chopped pecans, rolled oats, brown sugar, melted coconut oil, cinnamon, and a pinch of salt. Stir until coated.
- Preheat your oven to 350°F (175°C).
- In a greased baking dish, spread the sweet potato mixture evenly, then sprinkle the pecan topping generously over the top.
- Bake for about 30 minutes or until the topping is golden brown and crispy.
Notes
For a nut-free version, replace pecans with a mixture of seeds. To add extra flavor, consider mixing in apples or cranberries. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg