
Crunchy Vegan Sweet Potato Pecan Casserole
November 15th, 2019 Posted by Celine Ikeler Recipes 0 thoughts on “Crunchy Vegan Sweet Potato Pecan Casserole”
Servings |
servings
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Ingredients
Filling
- 3-4 medium Sweet potatoes (about 1 3/4 pounds)
- 1 tsp Sea salt
- 4 TBL Miyoko's Vegan Butter
- 1/4 cup Soy or Almond milk
Pecan Crunch Topping
- 1/4 Cup Miyoko's Vegan Butter
- 1/2 Cup Karma Baker Organic Gluten Free Flour http://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
- 1/2 Cup Organic brown sugar
- 3/4 cup Chopped pecans
- 1/2 Tsp Sea salt
Ingredients
Filling
Pecan Crunch Topping
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Instructions
Filling
- Bake the sweet potatoes in the oven at 450 for 30 minutes.
- For the sweet potato filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.
Pecan Crunch Topping
- Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer.
- Bake until mostly set in the center and golden on top, 25 to 30 minutes.
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