Holiday Sweet Potato Casserole
Servings: 8
Calories: 362kcal
Ingredients
- 8 large sweet potatoes cut in chunks
- 1 1/2 355 ml cup water
- 1/4 to 1/2 cup 60 top 120 mlnon-dairy milk (plain or vanilla)
- 1/4 to 1/2 teaspoon cinnamon to taste
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon allspice
- pinch ground cloves
topping:
- 2 tablespoons 28 g vegan margarine
- 3 tablespoons 45 ml olive oil
- 3/4 cup 170 g packed brown sugar
- 1/4 cup 30 g whole wheat flour (*use gluten-free flour instead)
- 3 tablespoons 45 ml non-dairy milk or water
- 1/2 cup 55 g pecans, chopped
Instructions
- The night before:
- Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight.
- Chop pecans and store in a covered bowl, unrefrigerated, overnight.
- In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 - 8 hours.
- 30 to 45 minutes before serving:
- Turn slow cooker to high. Mash sweet potatoes in crock.
- Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny.
- Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.
- Serve once the topping is melted and the dish is heated throughout.
Nutrition
Calories: 362kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 6g | Sugar: 29g