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Sweet Potato Casserole


8 cups sweet potatoes peeled and cut into large cubes

3/4 Cup to 1 Cup plant milk (I used oat milk)

1/4 cup maple syrup

1/4 cup unsweetened apple sauce

1 Tablespoon ground flaxseed

2 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/2 teaspoon freshly grated or ground nutmeg

Topping: ( I doubled this because I like a LOT of topping)

1/2 cup brown sugar

1/2 cup chopped pecans

1/3 cup old-fashioned oats

1/3 cup almond flour (or sub oat flour)

2 Tbls unsweetened applesauce.


Place the sweet potato chunks in a large stockpot and cover with at least 16 cups of cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well in a colander in the sink and let cool. Dont rinse! Preheat your oven to 350°F .In a small mixing bowl, combine the pecans, oats, almond flour, applesauce and brown sugar. Mix with a fork until crumbly and set aside. Place sweet potatoes into a large bowl and mash them with a potato masher. Add in plant milk, maple syrup, applesauce, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Start folding ingredients together and then hand mix until everything is combined. Dont use an electric mixer. Spoon the sweet potato mixture into a 9x13 baking dish. Carefull add the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling. Remove from oven and let cool for 20 minutes. Serve and enjoy.

Video where I make this:

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