Sweet Potato Casserole
A creamy dairy-free sweet potato casserole with warm spices, perfect for holiday gatherings and cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free
Ingredients
- Sweet Potatoes (about 2 lbs, peeled and cubed)
- Coconut Milk (1 cup)
- Maple Syrup (1/4 cup)
- Cinnamon (1 teaspoon)
- Nutmeg (1/4 teaspoon)
- Vanilla Extract (1 teaspoon)
- Oats (1/2 cup)
- Coconut Flour (1/4 cup)
- Brown Sugar (1/4 cup)
- Chopped Nuts (optional, 1/2 cup)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sweet potatoes in boiling water until fork-tender, about 20 minutes.
- Drain and let the sweet potatoes cool slightly.
- Mash the cooked sweet potatoes with coconut milk, maple syrup, cinnamon, nutmeg, and vanilla extract until smooth.
- Prepare the topping by combining oats, coconut flour, brown sugar, and nuts in a separate bowl.
- Pour the sweet potato mixture into a greased 9×13-inch baking dish and sprinkle the topping evenly over the top.
- Bake for 30 minutes, or until the topping is golden brown.
- Remove from the oven and let it cool slightly before serving.
Notes
You can make the sweet potato mixture ahead of time and store it in the fridge before adding the topping and baking.