Plant Strong Sweet Potato Casserole 

Total Time: 1hr  Servings: 6

INGREDIENTS

• 6 cups cubed sweet potatoes, about 3 large potatoes 
• 1/2 cup non-dairy milk, ( unsweetened coconut or almond
• 6 tablespoons Pure Maple Syrup
• 2 tablespoons unrefined coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon 
• 1/4 teaspoon nutmeg 
• 1/2 teaspoon salt

 Pecan Topping 

• 3/4 cup toasted pecans or walnuts
• 1/3 cup whole wheat  flour 
• 1/4 cup DATE or brown sugar 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon salt 
• 2 tablespoon unrefined coconut oil, melted

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.  In a large saucepan, brings 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2″ inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork. 
2. While potatoes are cooking, prepare the pecan crust. Place toasted pecans, flour, sugar, cinnamon, and salt in a blender and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted coconut oil . Pulse a few more times until the the crust is fully hydrated. Set aside. 
3. Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with a hand mixer or electric beater. Transfer to a 2 quart casserole dish, top evenly with the pecan topping, and bake for 20-25 minutes until topping is golden brown. 
4. Remove from heat and let cool 10 minutes before serving. 

Photo Credit: https://www.ambitiouskitchen.com/lightened-sweet-potato-casserole-pecan-oat-streusel/

BENEFITS

Just one sweet potato gives you 102% of the vitamin A you need each day! Vitamin A helps keep your eyes and immune system healthy! Your immune system helps your body’s defense against germs. Sweet potatoes are rich in fiber and antioxidants which help protect your body from free radical damage and promote a healthy gut and brain.