Description
A comforting sweet potato casserole packed with nutrients, perfect for gatherings or holiday dinners.
Ingredients
Scale
- 4 medium sweet potatoes
- ½ cup almond milk (or any plant-based milk)
- ⅓ cup maple syrup
- ¼ cup coconut oil (melted) or vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped pecans (or any nuts you prefer)
- ½ cup rolled oats (optional)
- ¼ cup brown sugar (for topping, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and chop sweet potatoes into small cubes.
- Boil sweet potato cubes in water for 15-20 minutes until fork-tender.
- Drain and mash the sweet potatoes in a bowl until smooth.
- Mix in almond milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt until combined.
- Grease a baking dish, then spread the sweet potato mixture evenly in the dish.
- In another bowl, combine chopped pecans, rolled oats, and brown sugar for the topping.
- Sprinkle the topping over the sweet potato layer.
- Bake for 25-30 minutes until the top is slightly brown and heated through.
- Let cool for a few minutes before serving.
Notes
For a creamier texture, add more almond milk. Adjust sweetness by modifying maple syrup amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sweet potato, casserole, vegan, holiday, side dish