Healthy Sweet Potato Casserole
MenoLabs News | Fri, Nov 06, 2020
This is a healthy and delicious version of a holiday favorite.
Ingredients
For the Sweet Potato Filling
- 3 lbs. of sweet potato (3 medium-sized sweet potatoes)
- 2 tbsp. maple syrup
- ¼ tsp sea salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
For the Oat Pecan Crumble
- ¾ cup pecans
- ¾ cup rolled oats, ½ cup blended into oat flour
- 3 tbsp. maple syrup
- ½ tsp cinnamon
- ½ tsp sea salt
- 2 tbsp. melted vegan butter or coconut oil
Instructions
- Preheat the oven to 400 degrees F.
- Cut each sweet potato in half lengthwise and place cut-side down on a baking tray.
- Bake for 35-45 minutes or until tender.
- Let them cool for 6-7 minutes on the tray then remove the skins. The skins should peel off very easily.
- While the sweet potatoes are baking, prepare the oat pecan topping. Blend 1/2 cup of the oats into fine oat flour using a food processor. Add the rest of the topping ingredients and pulse to combine into a crumbly mixture.
- Transfer the peeled, cooked sweet potato to a baking dish and mash with a potato masher. Stir in the rest of the filling ingredients. Alternatively, for extra creamy filling, add the cooked sweet potato to a large mixing bowl and mix with an immersion blender or hand-held electric mixer, blending in the rest of the filling ingredients.
- Spread the sweet potato filling in an 8×8 inch baking dish or a 1.5-2 qt. oven-safe casserole dish.
- Sprinkle the oat pecan topping evenly over the top.
- Bake for 20-25 minutes until golden brown.
- Let cool for 5-10 minutes before serving.
(Recipe adapted from Running On Real Food)