Sweet Potato Casserole

servings: 8

preptime: 5 minutes

cooktime: 90 minutes

difficulty: easy

Ingredients:

  • 3 Large sweet potatoes

  • 1 c. Organic cane sugar

  • 2 Eggs or Flax eggs (2 T. ground flaxseed meal combined with 5 T. water, mix and let sit for 5 min.)

  • 1 tsp. Pure vanilla extract

  • ⅓ c. Oatly oat milk or other non-dairy milk

  • ½ c. Miyoko’s or Kite Hill Vegan Butter

    Topping:

  • 1 c. Packed organic brown sugar

  • ½ c. Flour, GF or regular

  • ½ c. Kite Hill or Miyoko's Vegan Butter, softened

  • 1 c. Pecans, chopped

Directions

  1. Grease 9x13 baking dish and preheat the oven to 350.

  2. Add whole sweet potatoes to a large pot and cover with cold water.

  3. Bring to a boil and cook until sweet potatoes are fork tender, approximately 30 minutes.

  4. Drain the sweet potatoes and allow to cool slightly.

  5. Peel potatoes and add to a mixing bowl of a stand mixer. Blend on low speed until partially mashed.

  6. Add remaining ingredients slowly and mix on low speed until combined.

  7. Pour mixture into greased baking dish.

  8. Mix the topping ingredients together in a small bowl and sprinkle on top.

  9. Bake uncovered for 45 mins to 1 hour until bubbly and the topping is nicely browned.