Maple Sweet Potato Casserole with Pecan Topping
This Maple Sweet Potato Casserole with Pecan Topping is vegan, gluten free and contains no unrefined sugars and is still delicious.
Servings: 8 servings
Calories: 358kcal
Ingredients
For the Sweet Potato Base
- 2 ½ pounds sweet potatoes
- ¼ cup coconut oil room temperature
- ¼ cup 100% maple syrup
- ¼ cup almond milk
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
For the Pecan Topping
- 1 cup chopped pecans
- ¼ cup coconut oil room temperature
- ½ cup 100% maple syrup
- ¼ cup gluten free oats I used quick steel cut
- ½ teaspoon vanilla
Instructions
- Preheat oven to 400 degrees.
- Grease a baking dish with coconut oil. Set aside.
- Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45 minutes until soft.
- In a small bowl, mix together ingredients for pecan topping. Set aside.
- Remove sweet potatoes from oven. Remove the skin from the potatoes. I just use a fork, they come off easily.
- Place sweet potatoes in the prepared baking dish.
- Mash with a fork, a potato masher or a mixer until smooth (you can leave some lumps if you like it like that).
- Mix coconut oil, maple syrup, almond milk, vanilla, salt and cinnamon with mashed sweet potatoes.
- Spread pecan topping on top of mashed sweet potatoes.
- Lower oven temperature to 375 and bake for 30 minutes. Serve immediately or allow to cool for a few minutes.
Notes
If preparing this 1-2 days in advance, cover uncooked casserole with aluminum foil and store in the refrigerator until ready to cook.
If you would like to freeze leftovers, store in an airtight container and freeze for up to 2 months.
Nutrition
Calories: 358kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 236mg | Potassium: 613mg | Fiber: 6g | Sugar: 25g | Vitamin A: 20118IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg