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Nutty Sweet Potato Casserole
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DESCRIPTION SERVINGS: servings
This is a fantastic vegan/nutritarian version of a sweet potato pecan casserole. SO GOOD. I made this recipe with butter and cream for years and LET ME TELL YOU... this version is every bit as good. You're gonna love it.


INGREDIENTS

  • Base
  • 3 sweet potatoes (canned may be used instead) If using canned - use one 29 oz. can, drained
  • 1/2 cup lite coconut milk or cream (best option for staying compliant would be lite coconut milk. Coconut cream may be used instead)
  • 1/2 teaspoon cinnamon
  • 5 Dates pitted and heated in water
  • 1 pinch sea salt (may be omitted)
  • Nutty Crumble:
  • 1 cups pecan
  • 1/2 cups almond meal
  • 1 teaspoon cinnamon
  • 4 Dates pitted and heated in water
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup ground flaxseed
  • 1 tablespoon coconut oil (optional) I've only made this recipe without the coconut oil and did't miss it ONE BIT! But, if you're looking for something a little more indulgent, just make it a rare occasion.

INSTRUCTIONS

  1. (if cooking your own potatoes) Peel the sweet potatoes and cover with water in a large pot.
  2. Bring the pot to a boil, then reduce heat and simmer for 10 minutes.
  3. Remove from the heat and let the potatoes sit in the water for 5 minutes before straining out.
  4. Cover dates with water and microwave on high for 1 minute, draining water when finished.
  5. If using canned potatoes, drain and place into a bowl. Whip potatoes finely with 4 of the dates.
  6. Add the coconut milk/cream, cinnamon and nutmeg (and dash of salt, if you prefer) to the sweet potatoes and whip until fluffy.
  7. Spread the sweet potato mash into an 8x8 or similar baking dish.
  8. Into a food processor, add remaining heated dates along with the almond meal, coconut shreds, and cinnamon and pulse ingredients are well incorporated. (if you're using coconut oil, add it at this point. Again, not mandatory, just watch for overcooking the crust if you don't use oil)
  9. Add the pecans to the bowl and pulse until the nuts are the size of peas.
  10. Fold in the flax and mix well.
  11. Crumble the nut mixture over the entire top of the sweet potatoes evenly.
  12. Cover and refrigerate until ready to bake at this point, can be done a day or more ahead, even frozen.
  13. Heat the oven to 400F.
  14. Bake the casserole for 20 minutes, should be hot in the center and golden and toasty on top.
  15. If the nut mixture starts to brown too fast in your oven, cover with foil to continue heating through.


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