This Sweet Potato Casserole is the perfect dish for the holidays. It's naturally sweetened with maple syrup & has some coconut milk for creaminess, making it a healthier option than the traditional recipe.
– 3 lbs sweet potatoes
– 1/2 tbsp oil avocado or olive
– 1/4 cup butter softened
– 1/3 cup butter melted
– 1/4 tsp vanilla extract
– 3/4 cup maple syrup, divided
– 3/4 tsp kosher salt, divided
– 1/4 cup full fat coconut milk
– 1 extra large egg
– 2.5 cup gluten free oats
– 1/3 cup fine almond meal
– 1/3 cup shredded coconut, unsweetened
– 2/3 cup pecans chopped
– 1.5 teaspoons cinnamon
Preheat the oven to 400F. Cut the potato in half. Place on a sheet pan lined with parchment paper. Pour oil on top & rub it over the potatoes. Place them flesh side down and cook for 45 minutes.
While potatoes are cooking, place the oats, almond meal, coconut, 1/2 c maple syrup, 1/3 c butter, 1/2 tsp kosher salt, pecans, & cinnamon in a bowl. Stir to combine.
Combine the roasted potatoes, with 1/2 c butter, 1/4 tsp vanilla, 1/4 c maple syrup, 1/4 tsp kosher salt, 1/4 c coconut milk, & 1 extra large egg in a large bowl. Mix with an electric mixer until smooth, then spread into a greased 9x13 dish.