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BEST EVER VEGAN SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

The best ever vegan sweet potato casserole with pecan crumble. Super easy to make, naturally sweetened with a delicious creamy base and a sweet & crunchy toasted topping. The perfect dish for the holidays!

INGREDIENTS
  • 3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes)
  • 2 Tbsp vegan butter (or normal butter if not vegan)
  • ¼ cup maple syrup
  • ¼ cup unsweetened almond milk
  • 3 Tbsp coconut sugar
  • ½ tsp vanilla
  • Pinch of sea salt & cinnamon (optional)
Topping
  • 1 cup pecans
  • ⅓ cup AP flour (or flour of choice)
  • ½ cup coconut sugar
  • 4.5 Tbsp melted coconut oil
  • Pinch of sea salt cinnamon (optional)
BEST EVER VEGAN SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

INSTRUCTIONS
  1. Peel and chop your sweet potatoes into medium size chunks.
  2. Place in a large pot with water and a healthy pinch of sea salt.
  3. Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
  4. ............
  5. Get full recipe >> Click Here

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