Description
Experience the comforting flavors of creamy sweet potatoes topped with a crunchy maple pecan layer—perfect for any gathering or cozy night in.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and chopped
- 1 cup full-fat coconut milk
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1 cup chopped pecans, toasted
- 1/2 cup light brown sugar (or coconut sugar)
- 2 tbsp pure maple syrup
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
- Place sweet potato chunks in a pot of boiling water and cook until tender, about 15-20 minutes. Drain well.
- In a mixing bowl, mash the cooked sweet potatoes with coconut milk, maple syrup, and cinnamon until smooth and creamy.
- Spread the sweet potato mixture evenly in the greased baking dish.
- In a separate bowl, combine toasted pecans, brown sugar, and maple syrup. Stir until well-coated.
- Sprinkle the pecan topping over the sweet potato filling generously.
- Bake in the preheated oven for 25-30 minutes or until golden and bubbly on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/8 casserole (approximately 180g)
- Calories: 250
- Sugar: 14g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg