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vegan sweet potato casserole



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Prep Time: 30 minutes

Cook Time: 25 minutes

Total: 55 minutes

Servings: 12

Cost: $3.49 /serving


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Step 1

Preheat oven to 375˚F.

Step 2

Place the chopped sweet potatoes into a large pot and cover with water. Bring the water to a boil, reduce heat to medium-high, and gently boil for 10 to 15minutes or until the potatoes are fork-tender.

Step 3

Drain the cooked sweet potatoes, place in a large mixing bowl, and mash until smooth. Add the coconut milk, maple syrup, vanilla, pumpkin pie spice, and salt. Use a stand mixer, handheld mixer, or immersion blender to mix everything. If you don’t have any of those simply use a wooden spoon, rubber spatula, or potato masher.

Step 4

Place the oats, pecans, and almond flour in a food processor and pulse a few times until the oats and pecans are coarsely chopped into uniform pieces. Transfer to a mixing bowl, add the maple syrup, pumpkin pie spice, and salt. Stir with a spatula or wooden spoon until the topping mixture is well combined.

Step 5

Now assemble and bake. Transfer the sweet potato filling to a 9×13 or 8×8 casserole dish. Then, evenly spread the pecan topping over the sweet potatoes and bake uncovered for 25 minutes at 375°F, until the dish is hot throughout.

Step 6

Remove from the oven and let cool for 10 minutes before serving.

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