Description
A healthy and delicious sweet potato casserole made with wholesome ingredients like coconut milk, flaxseed, and a crunchy pecan-oat topping. This vegan and gluten-free recipe offers a nutritious alternative to traditional versions, perfect for holiday gatherings or a comforting side dish.
Ingredients
Units
Scale
Main Ingredients
- 8 cups sweet potatoes, about 4 large potatoes
- 1 cup canned coconut milk, light or regular
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 Tablespoon ground flaxseed
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly grated or ground nutmeg
Topping
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup chopped pecans
- 1/3 cup gluten-free old-fashioned oats
- 1/3 cup oat flour or almond flour
- 3-4 Tablespoons coconut oil, in solid form
Instructions
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are fork tender, about 20 minutes. Drain well and let cool.
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9x13 or 9x9 inch casserole dish with cooking spray.
- Make the Topping: In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in the solid coconut oil using a fork or knife until the mixture becomes sandy with pea-sized chunks. Set aside.
- Mash Sweet Potatoes and Mix: Place the cooled sweet potatoes into a large bowl and mash with a fork. Add the coconut milk, maple syrup, melted coconut oil, flaxseed, vanilla, cinnamon, nutmeg, and salt. Mix everything thoroughly until well combined.
- Assemble Casserole: Spoon the sweet potato mixture evenly into the prepared casserole dish. Sprinkle the pecan and oat topping evenly over the sweet potato layer.
- Bake: Bake the casserole uncovered for 45 minutes, until the topping is golden brown and the sweet potatoes are bubbling around the edges.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers on the stovetop, in the oven, or microwave for best results.
- Freezing is not recommended as the consistency may change.
- For non-vegan options, substitute canned coconut milk with unsweetened almond milk, oat milk, or regular milk.
- Use coconut sugar instead of brown sugar for a lower glycemic index topping.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
