Sweet Potato Pecan Oat Casserole
Not only a perfect side dish for your Thanksgiving dinner, but this sweet potato casserole is so delicious you will want to eat it all year around. The slightly sweet pecan oat crumble on the top, your taste buds will be thanking you.
Ingredients
Sweet Potato Filling
- 4-5 large sweet potatoes
- 15 oz unsweetened coconut milk, canned
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
Pecan Oat Crumble
- 1 cup rolled oats
- 1.5 cup pecans chopped
- 1/4 cup almond flour
- 1/4 cup maple syrup
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat the oven to 400 degrees.
- Wash sweet potatoes and puncture with a fork. Place on a tin foil lined cookie sheet and bake for 40 minutes or until soft.
- Once the sweet potatoes are soft and cooled, remove the skin and dispose. Take the sweet potato filling and add to a mixing bowl.
- Turn the temperature of the oven down to 375 degrees.
- Add the rest of the sweet potato filling ingredients to the bowl, and use an immersion blender to puree until smooth. If you do not have an immersion blender, you can add all of the ingredients to a high speed blender.
- Add the sweet potato filling into a greased 9x13 pan and spread out evenly.
- In a separate mixing bowl, add all of the pecan oat crumble ingredients and mix well.
- Sprinkle the pecan oat crumble on top of the sweet potato filling.
- Sprinkle the pecan oat crumble on top of the sweet potato filling.
Notes
