I’ve never been one for that sweet potato casserole with the marshmallows. Unless it’s a smore I don’t want marshmallows in my food. Ever. I know it’s a tradition in many families, but it’s just not my thing!
This recipe was born out of a recent conversation with a friend about our favorite Thanksgiving foods. I was telling her about my slow cooker sweet potatoes and apples that I always serve (in lieu of marshmallow covered sweet potatoes) and she mentioned her sister makes a kind of sweet potato “crumble” with pecans. I LOVED that idea, so I started playing around and came up with my own version, which just happens to be grain and dairy free. It totally worked and just might be replacing my traditional sweet potato and apples this year. Or maybe I’ll make both!
This crunchy, sweet topping is granola-like and this recipe made quite a bit. I didn’t use all of it on the casserole, but saved the extra to top some yogurt and berries for breakfast. Yum!! I thought about changing the recipe so it would make just enough, but changed my mind, because I think you need leftover topping too ๐
Sweet Potato Casserole with Pecan Topping (Paleo, Vegan)
Serves 6-8
Ingredients
For the mashed sweet potatoes:
4 medium sweet potatoes, peeled and chopped
โ cup almond or coconut milk
3 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon sea salt
For the pecan topping:
1 cup chopped pecans
1 cup unsweetened shredded coconut
1 cup almond meal (not blanched almond flour)
โ cup maple syrup
โ cup coconut oil, melted
1 teaspoon cinnamon
ยฝ teaspoon sea salt
Directions
Preheat the oven to 350ยฐ.
Add chopped sweet potatoes to a pot, with water to cover. Bring to a boil, then reduce heat to a simmer and cook potatoes until soft. While sweet potatoes are cooking, combine the ingredients for the pecan topping, and mix until well combined. Set aside.
Drain the potatoes and add to a large bowl. Mash until the sweet potatoes reach your desired texture. Add almond or coconut milk, coconut oil (you donโt need to melt it if your potatoes are hot it will melt when added), maple syrup, cinnamon and sea salt. Mix all ingredients with the mashed sweet potatoes until well combined and creamy. Transfer mixture to a 2 qt. glass baking dish and use a spatula to smooth it into the dish.
Top with desired amount of the pecan topping. Save any extra topping (store in the fridge) to top yogurt, berries or chopped apples!
Bake for about 30 minutes until sweet potatoes are hot and pecan topping is nice and browned.
