Equipment
- casserol dish
- Oven
Ingredients
- 8 cups sweet potatoes, peeled and cubed
- ⅔ cup coconut sugar, or maple syrup
- ⅓ cup coconut butter, vegan butter, or coconut oil, softened
- ¾ cup canned full fat coconut milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp sea salt
Pecan Topping
- ⅓ cup coconut butter, vegan butter, or coconut oil, melted
- 1 cup coconut sugar
- ½ cup gluten free oat flour, or all purpose flour
- 1 cup pecans, chopped
- 1 tsp cinnamon
- ¼ tsp salt
Method
- Preheat oven to 350 and lightly oil a 9" x 13" glass baking dish.
- Fill a large saucepan half full with water and bring to a boil over high heat. Add in the sweet potatoes and boil for 10-15 minutes until very tender. Drain and transfer to a large mixing bowl.
- Add in the coconut sugar, coconut butter, coconut milk, vanilla, cinnamon and sea salt. Use a hand mixer to mix until it is creamy and well combined.
- Transfer the sweet potatoes to the prepared baking dish and use a rubber spatula to spread into an even layer. Rinse out the bowl and wipe dry.
- Add all of the ingredients for the pecan topping to the bowl and use a fork to mix until it is combined and crumbly. Sprinkle the mixture on top of the sweet potatoes.
- Transfer the dish to the oven and bake for 30-40 minutes until the top is golden and the edges are bubbly. Serve immediately!
Nutrition
Serving 1servingCalories 329kcalCarbohydrates 42gProtein 3gFat 18gSaturated Fat 5gPolyunsaturated Fat 4gMonounsaturated Fat 7gTrans Fat 0.1gSodium 273mgPotassium 388mgFiber 4gSugar 19gVitamin A 13064IUVitamin C 2mgCalcium 41mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
I used light coconut milk because that’s all I had on hand and a little less coconut sugar in both the sweet potatoes and walnut topping and these were an absolute hit and loved by all! That crunchy walnut crumble on top takes it to a whole new level! Just the right amount of sweet and cinnamon. Thanks Jackie!
Hey Leslie, thanks for sharing your modifications and taking the time to rate and review this recipe! I’m pleased to read that everyone enjoyed it 🙂