Sweet Potato Casserole

This Dairy-Free Sweet Potato Casserole is a warm and comforting dish, perfect for any dinner gathering. With a sweet and crunchy topping, it provides a delightful contrast to the creamy sweet potato base.

Ingredients

• Sweet potatoes - 450 grams
• Coconut milk - 120 ml
• Maple syrup - 2 tablespoons
• Cinnamon - 1 teaspoon
• Nutmeg - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/2 teaspoon
• Pecan halves - 50 grams
• Oats - 30 grams
• Coconut oil - 1 tablespoon
• Brown sugar - 1 tablespoon

Steps

1. Preheat your oven to 190°C (375°F).
2. Peel and chop the sweet potatoes into small cubes, then boil them in a pot of salted water for about 15 minutes or until tender.
3. Drain the sweet potatoes and transfer them to a mixing bowl. Mash them until smooth.
4. Add the coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt to the mashed sweet potatoes. Mix well until all ingredients are combined.
5. Transfer the sweet potato mixture into a small baking dish and spread it evenly.
6. In a separate bowl, combine the pecan halves, oats, coconut oil, and brown sugar. Mix until the pecans and oats are well coated.
7. Sprinkle the pecan topping evenly over the sweet potato mixture.
8. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 4 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 15 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C, supporting immune health.
• High in fiber, promoting digestive health.

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