Looking for a healthy and delicious way to enjoy sweet potatoes? Look no further than this vegan sweet potato casserole! This dish is packed with nutritious ingredients and bursting with flavor, making it the perfect addition to any meal.
Ingredients:
- 4 medium sweet potatoes, peeled and chopped
- 1/4 cup coconut oil
- 1/2 cup coconut sugar
- 1/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup gluten-free oats
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
Preparation:
Preheat your oven to 375°F. Grease a 9×13 inch baking dish with coconut oil.
Filling:
- Boil the sweet potatoes until they are soft and tender.
- Drain the sweet potatoes and place them in a large bowl.
- Add the coconut oil, coconut sugar, almond milk, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Mix well.
- Transfer the mixture to the greased baking dish.
Topping:
- In a separate bowl, mix together the chopped pecans, gluten-free oats, maple syrup, and melted coconut oil.
- Sprinkle the topping over the sweet potato mixture in the baking dish.
- Bake for 25-30 minutes, or until the top is golden brown and the sweet potato mixture is heated through.
Conclusion:
This vegan sweet potato casserole is the perfect dish for any occasion. It’s easy to make, packed with nutrients, and bursting with flavor. Whether you’re looking for a healthy side dish or a satisfying main course, this recipe is sure to please.
FAQs:
- Can I make this recipe ahead of time?
- Can I use regular oats instead of gluten-free oats?
- Can I substitute the coconut sugar with another sweetener?
Yes! You can prepare the sweet potato mixture and the topping ahead of time and store them separately in the refrigerator until you’re ready to bake the casserole.
Yes, you can use regular oats if you don’t have gluten-free oats on hand.
Yes, you can use brown sugar or maple sugar instead of coconut sugar if you prefer.
