Sweet Potato Casserole with Pecans and Simply Sweet Granola


Urban Hippie Granola Sweet Potato Casserole

 

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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