Vegan Sweet Potato Casserole

Servings: 4-6
Time: 1 hour 15 minutes

V

Ve

GF

INGREDIENTS

Base:

• 8 c. sweet potatoes (about 4 large potatoes)
• ½ c. milkadamia Unsweetened Vanilla
• ¼ c. maple syrup
• ¼ c. vegan butter, melted
• 1 Tbsp. ground flaxseed
• 1 tsp. vanilla
• 1 tsp. cinnamon
• ½ tsp. sea salt
• ½ tsp. ground nutmeg
• ¼ tsp. cloves

Topping:

• ½ c. brown sugar
• ½ c. chopped pecans
• ⅓ c. gluten-free old-fashioned oats
• ⅓ c. gluten-free flour
• 3–4 Tbsp. milkadamia Buttery Spread

INSTRUCTIONS

1. Preheat oven to 350°F and grease a 9×13 casserole dish.
2. Peel and chop the sweet potatoes into large chunks. Place in a large saucepan and cover with water, bring to a boil and reduce to simmer until the sweet potatoes tender. Drain and let cool.
3. In a bowl, combine the pecans, oats, oat flour and brown sugar. Cut in butter until the mixture is sandy. Set aside.
4. Mash sweet potatoes in a large bowl with a fork, then add remaining ingredients for base. Mix until combined.
5. Spoon the sweet potato mixture into the casserole dish and sprinkle topping. Bake uncovered for 40-45 minutes until the top is golden brown.