This recipe is a holiday favorite here at Dherbs. The sweet potato portion is delightfully creamy and isn’t too rich or filled with unnecessary fats. The crunchy topping takes this dish to another level. Enjoy it this holiday season.
Ingredients
For the Casserole
- 3 1/2 lb sweet potatoes (about 4 large sweet potatoes), peeled and cut into medium cubes
- 2 tbsp. vegan butter
- 1/4 c grade A maple syrup
- 1/4 c unsweetened organic almond milk
- 3 tbsp. coconut sugar
- 1/2 tsp. vanilla
- Pinch of sea salt and cinnamon (optional)
For the Crumble Toppi
- 1 c raw pecans
- 1/3 c flour of your choice
- 1/2 c coconut sugar
- 4 1/2 tbsp. virgin coconut oil, melted
- Pinch of sea salt and cinnamon (optional)
Instructions
- Place a large pot of water water over high heat and add a hefty pinch of sea salt. Bring this to a boil and then lower the heat to medium-high when you add the sweet potatoes. boil them for about 15 minutes.
- While the sweet potatoes are boiling, prepare your crumble by adding all the crumble ingredients to a food processor. Blend until everything is well combined. You don't want a fine powder; rather, you want some chunks for a textured crumble. Set aside.
- Preheat your oven to 375 degrees F.
- Strain the water from the pot and add your sweet potato chunks to a large mixing bowl. Add the vegan butter and start mashing. Once your mash is smooth, add the maple syrup, almond milk, coconut sugar, vanilla, sea salt, and cinnamon. Mix everything until smoothy and creamy.
- Spoon your sweet potato mixture into a casserole dish and even the layer out. Evenly distribute the crumble topping over the sweet potato mixture and then place in the oven to bake for 30-35 minutes.
- Remove from the oven, let it cool for 5 minutes, and serve.
