Absolutely delicious, healthy sweet potato casserole with a crunchy pecan oatmeal streusel topping. This lightened up version of traditional sweet potato casserole will be your new favorite side dish for Christmas! Easily made vegan and gluten free too!
For the potatoes:
3 pounds sweet potatoes (about 3 large or 5 medium sweet potatoes)
2 1/2 tablespoons pure maple syrup
1/2 cup unsweetened almond milk (or milk of choice)
1 tablespoon vanilla extract
1 egg (or can leave out if vegan)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of allspice
1/4 teaspoon salt
For the topping:
1/4 cup whole wheat pastry flour or regular flour (if GF, use gluten free oat flour)
1/3 cup rolled oats (gluten free if desired)
1/3 cup coconut sugar
1/2 cup coarsely chopped pecans
3 tablespoons melted butter (or sub vegan butter or coconut oil)
Preheat oven to 400 degrees F.
Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Allow potatoes to cool for 5-10 minutes. Lower oven heat to 350 degrees F.
Spray or grease a 8x8 inch pan, 9 inch pie pan, or a 1 1/2 quart or 2 quart safe baking dish; set aside.
Cut open sweet potatoes and discard the skin, place sweet potato flesh in a large bowl and add in maple syrup, almond milk, vanilla, egg, cinnamon, nutmeg, allspice and salt. Use an electric mixer to beat until smooth, adding a splash more almond milk if you want them to be creamier. Pour into prepared baking pan and smooth top.
To make the topping: Whisk together flour, oats, coconut sugar, and pecans. Use a fork to stir in melted butter until a nice crumb forms. Sprinkle all over the top of the sweet potato mixture.
Bake for 25-30 minutes or until the top is slightly golden brown. Remove from oven and let cool for 5-10 minutes. Serves 8.