Sweet Potato Casserole (With Vegan Option)
This delicious recipe comes from my friend Lori. I tweaked it to fit an allergy-friendly lifestyle, and now we enjoy it during the holidays. Make this dish ahead of time for an easy breezy holiday.
Supplies
- 2-quart baking dish
Ingredients
- 3-4 cups organic sweet potatoes, mashed
- ½ cup organic unsweetened almond OR coconut milk beverage
- 2 pasture-raised organic eggs OR 1 tablespoon egg replacer PLUS 4 tablespoons purified OR distilled water
- 1 tablespoon organic pure vanilla extract
- ¼ cup Christmas Cookie Blend
- ½ teaspoon pink Himalayan salt or sea salt, ground
- 3 tablespoons grass-fed organic sea-salted butter, melted OR 3 tablespoons coconut oil, extra-virgin AND unrefined AND ⅛ teaspoon pink Himalayan salt or sea salt, ground
- ½ teaspoon organic pumpkin pie spice powder
Topping
- ⅓ cup grass-fed organic sea-salted butter OR 1/3 cup coconut oil, extra-virgin AND unrefined AND a pinch of pink Himalayan salt OR sea salt, ground
- ½ cup gluten-free all-purpose flour
- ¾ cup Christmas Cookie Blend
- ¾ cup organic raw pecans, chopped
Instructions
- For the casserole: Preheat the oven to 350℉ and lightly grease a 2-quart baking dish with unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray. In a large bowl, combine the sweet potatoes, almond milk, eggs, vanilla, Christmas Cookie blend, salt, butter, and pumpkin pie spice. Spread evenly in the baking dish.
- For the topping: In a separate bowl, mix the butter, flour, Christmas Cookie Blend, and pecans until crumbly. Sprinkle over the sweet potato mixture. Bake for 45 minutes if the potatoes are cold and 25 minutes if the potatoes are hot.
Notes
Whenever possible, we recommend using organic ingredients.