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)

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