Healthy Sweet Potato Casserole

Name: Healthy Sweet Potato Casserole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 5 cups (660 g) roasted sweet potato puree, see notes*; 2 tablespoons ground flax + 6 tablespoons water; 1 cup unsweetened non-dairy milk; 1/2 cup (95 g) + 2 tablespoons coconut sugar, divided; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 cup (115 g) raw pecans, finely chopped; 5-10 ounces (140-280 g) vegan mini marshmallows (optional)

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 8

Author : Caitlin Shoemaker

Ingredients

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5 cups (660 g) roasted sweet potato puree, see notes*2 tablespoons ground flax + 6 tablespoons water1 cup unsweetened non-dairy milk1/2 cup (95 g) + 2 tablespoons coconut sugar, divided1 teaspoon vanilla extract1/2 teaspoon ground nutmeg1 teaspoon ground cinnamon1 cup (115 g) raw pecans, finely chopped5-10 ounces (140-280 g) vegan mini marshmallows (optional)

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Instructions

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Step 1

Preheat your oven to 350F. Add the ground flax and water to a small bowl and stir well. Let sit for 10 minutes to form a flax “egg”

Step 2

Add the flax egg and all remaining ingredients, except for the pecans and 2 tablespoons of coconut sugar, into a large bowl. Use a handheld electric mixer on a medium-low setting to whip the mixture together.

Step 3

Spread this mixture evenly into a 9″x13″ tray, then top with the pecan pieces and marshmallows, if desired. Sprinkle the remaining coconut sugar on top, then bake for 10 to 15 minutes. If you’d like the marshmallows to be crispier, broil the casserole for an additional 2 to 5 minutes – but watch it carefully to prevent burning!

Step 4

Serve warm, and store any leftovers in the fridge in a sealed container for up to one week.