Dairy and Oil Free Sweet Potato Casserole
Nov 11, 2023
Dairy and Oil Free Sweet Potato Casserole
Optional prep work (to make Thanksgiving morning go more smoothly): peel and cook 3-4 sweet potatoes. Make the potatoes and crumb topping separate. Refrigerate the potatoes overnight and store the crumb topping in a tightly wrapped container at room temperature. When you are ready to bake, spread the crumb topping over the potatoes and bake.
Ingredients
About 3-4 large potatoes
½ cup non-dairy milk, I use soy
¼ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
Pecan Topping
¾ cup pecans
⅓ cup walnuts
¼ cup brown sugar
1 teaspoon cinnamon
¼ tsp salt
Instructions
- Preheat the oven to 350 degrees F.
- Peel and cook your sweet potatoes.
- Mash your sweet potatoes with a fork or in a food processor.
- To make the pecan topping, place pecans, walnuts, sugar, cinnamon, and salt in a food processor and pulse a few times to combine.
- Spread the pecan topping evenly over the sweet potato puree and bake for 20-30 minutes until topping is golden brown. Remove from heat and let cool 10 minutes before serving.
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