Healthy Sweet Potato Casserole
Fresh sweet potatoes, coconut milk and maple syrup make a creamy filling for this vegan and gluten-free casserole, finished with a golden oat and pecan crumble.
Servings: 16
Ingredients
- 8 cups sweet potatoes, peeled and chopped about 4 large potatoes
- 1 cup canned coconut milk light or regular
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 Tablespoon ground flaxseed
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon freshly grated or ground nutmeg
Topping:
- ½ cup brown sugar or coconut sugar
- ½ cup chopped pecans
- ⅓ cup gluten-free old-fashioned oats
- ⅓ cup oat flour or almond flour
- 3-4 Tablespoons coconut oil in solid form
Instructions
- 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 and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.8 cups sweet potatoes, peeled and chopped
- Meanwhile, preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.½ cup brown sugar or coconut sugar, ½ cup chopped pecans, ⅓ cup gluten-free old-fashioned oats, ⅓ cup oat flour or almond flour, 3-4 Tablespoons coconut oil
- Place sweet potatoes into a large bowl and mash them with a fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.1 cup canned coconut milk, ¼ cup maple syrup, ¼ cup coconut oil, 1 Tablespoon ground flaxseed, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon freshly grated or ground nutmeg, ½ teaspoon sea salt
- Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture.
- Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.
Video
Notes
- Make ahead: Prepare the filling and topping the day before and refrigerate in separate covered containers. Assemble before baking. Chilled filling may need additional baking time; check that the center is hot.
- Topping: If the topping browns before the filling is hot, loosely cover with foil and continue baking.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat individual portions in the microwave or a larger portion in the oven at 350°F until hot throughout.
- Gluten-free: Use certified gluten-free oats and oat flour, or use almond flour.
Nutrition
Serving: 1/16 of recipe | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 358mg | Potassium: 24mg | Fiber: 2g | Sugar: 10g