Sweet Potato Casserole with Pecans and Simply Sweet Granola


Urban Hippie Granola Sweet Potato Casserole with Pecans and Simply Sweet Granola

 

Surprise everyone by bringing this delicious dish to the next holiday dinner party.

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
  • 3/4 cup Urban Hippie Simply Sweet granola
  • 1/3 cup AP flour (or flour of choice)
  • 1/8 cup coconut sugar
  • 4.5 Tbsp melted coconut oil
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 the pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
  4. In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
  5. Preheat oven to 375 degrees.
  6. Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively, you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
  7. Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed. Optional-add a handful of extra chopped pecans on top.
  8. Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!

Thank you Nutritionalfoodie.com for your inspiration.


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