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The Skinny Sweet Potato Casserole We’re Craving

a photo of a plate of sweet potatoes and pecans

Prep Time: 10 Min Cook Time: 50 Min Total Time: 60 Min Servings: 8

Ingredients:

3 lbs. of Sweet Potatoes, cut into cubes

3 tbsp. Brown Sugar

3 tbsp. Maple Syrup

¼ Unsweetened Almond Milk

6 tbsp. Olive Oil

6 tbsp. Vegan Butter, (traditional butter can be a substitute)

1 tsp. Cinnamon

½ tsp. Salt

Maple Pecan Topping:

3 tbsp. Maple Syrup

6 tbsp. Vegan Flour (traditional flour can be a substitute)

1 ½ tbsp. Melted Vegan Butter (traditional butter can substitute)

¾ cups of Pecans, coarsely chopped

Instructions

Preheat oven to 350 degrees.

Boil a large pot of water, boil sweet potatoes for about 20 minutes, or until tender.

Drain and mash sweet potatoes, mash together all ingredients until well mixed.

Transfer mash into a casserole dish and top with Maple Pecan Topping.

Bake for 30 minutes. Check to ensure nuts do not burn, if they brown too quickly cover with tin foil.

Allow to cool for 10 minutes before serving.

Want more healthy Thanksgiving recipes? Peep what’s cookin’ in our kitchen this week. 

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