The easiest vegan sweet potato casserole with pecan crumble

• Vegetarian

• Produce

  • 3 1/2 lbs Sweet potatoes

• Refrigerated

  • 1/4 cup Almond milk, unsweetened

• Condiments

  • 1/4 cup Maple syrup
  • 2 tbsp Vegan butter

• Baking & Spices

  • 1/3 cup Ap flour
  • 11 tbsp Palm sugar
  • 1 Pinch Sea salt & cinnamon
  • 1 Pinch Sea salt cinnamon
  • 1 Topping
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 4 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Pecans

Found on nutritionalfoodie.com

Description

Ingredients

• 3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes)
• 2 Tbsp vegan butter (or normal butter if not vegan)
• ¼ cup maple syrup
• ¼ cup unsweetened almond milk
• 3 Tbsp coconut sugar
• ½ tsp vanilla
• Pinch of sea salt & cinnamon (optional)
• Topping
• 1 cup pecans
• ⅓ cup AP flour (or flour of choice)
• ½ cup coconut sugar
• 4.5 Tbsp melted coconut oil
• Pinch of sea salt cinnamon (optional)

Directions

• Peel and chop your sweet potatoes into medium size chunks.
• Place in a large pot with water and a healthy pinch of sea salt.
• Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
• In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
• Preheat oven to 375 degrees.
• Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
• Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so its evenly distributed. Optional-add a handful of extra chopped pecans on top.
• Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!