Sweet Potato Casserole with Candied Pecans
This whole-food take on a Thanksgiving classic will let you indulge without sacrificing healthy nutrition!
Ingredients
Sweet Potatoes:
- 4-6 medium-sized sweet potatoes
- coconut oil for brushing onto sweet potatoes
- 2 Tablespoons oat milk
- 2 Tablespoons coconut oil melted
- dash of salt
Topping:
- 1 1/2 cup pecans chopped
- 1/2 cup rolled oats
- 1 Tablespoon coconut oil
- 1/4 - 1/2 cup maple syrup*
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
Sweet Potatoes
- Preheat oven to 375 degrees Fahrenheit. Halve sweet potatoes, brush lightly with coconut oil, and place on cookie sheet.
- Cook for 30-35 minutes, until fork tender. *Do not turn oven off yet*
- Allow sweet potatoes to cool slightly while you prepare the topping.
- Once cool, pull the peeling off the sweet potato and place insides into a medium-sized bowl. Whisk/mash sweet potatoes until they have a mashed consistency.
- Add oat milk (2 Tblsp), coconut oil (2 Tblsp), and salt (dash) and mix until well-blended.
- Pour sweet potato mixture into an 8x8 oven-safe baking dish.
Topping:
- Heat cast iron skillet on medium heat until warm.
- Add coconut oil (1 Tblsp), pecans (1.5c), rolled oats (1/2c), and maple syrup (2-4Tblsp). Cook for 5-7 minutes, until darker in color and fragrant.
- layer on top of sweet potato mixture in 8x8 dish.
- Bake sweet potato with topping in preheated oven (375 degrees Fahrenheit) for 20-25 minutes, until topping is slightly browned.
Notes
*How much maple syrup you use REALLY depends on your preferences. Elana likes 1/4 cup (not a sweets person) and Nicole likes 1/2 cup (huge sweet tooth). We encourage you to play around and add less or more sweetness level dependent on your own taste buds.