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vegan sweet potato casserole



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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 8

Cost: $4.75 /serving


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Step 1

Add pecans to a food processor and pulse into small crumbs.

Step 2

Now add melted butter, brown sugar, cinnamon, nutmeg, and salt. Pulse 2-3 times to incorporate (don't over pulse or it will clump) Set aside.

Step 3

Preheat your oven to 375 °F (190 °C). Lightly grease a 2-quart baking dish.

Step 4

Place sweet potatoes in a large pot and cover with water. Bring to a rapid boil over high heat and then reduce heat to maintain a medium boil. Cook for 15-20 minutes until fork tender. Drain well and place back in the pot.

Step 5

While the sweet potatoes are cooking, melt the butter in a small pot over medium-low heat. Now whisk in the milk, maple syrup, cinnamon, nutmeg, salt, and *optional brown sugar. Whisk until well combined and slightly warmed. Now remove from heat and whisk in the vanilla extract.  Set aside.

Step 6

Mash and whip up the potatoes in the large pot until smooth (you can also use a stand mixer or food processor). Add the warmed mixture to the pot and combine well. Taste for seasoning and add more if needed.

Step 7

Now place the sweet potato mash into your casserole dish in an even layer. Top with pecan crumble and bake for 20-30 minutes until heated throughout and topping is golden brown. (*optional: put 4-5 pieces of whole pecans on top of crumble). Enjoy!

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