PP or PS Sweet Potato Casserole
Chef: Terri Edwards, Eatplant-Based
Makes: 6 Servings
Prep Time: 25 min
Cook Time: 30 min
Total Time: 55 min
INGREDIENTS
Batter
5 sweet potatoes (lg to med size)
1 c non-dairy milk such as almond or soy
¼ c maple syrup (or date paste)
¼ t nutmeg
1 T ground cinnamon
½ t salt
1 T vanilla extract
Topping
1 ¼ c old fashioned roll oats, coarsely ground in blender
3 T whole wheat flour or other (use oat or other gluten-free flour if desired)
¼ c non-dairy milk
1 c chopped raw pecans (Optional-PS only)
¼ c maple syrup
1 t cinnamon
¼ t salt
DIRECTIONS
Cook the sweet potatoes by either baking (if baking, 400F for about 40 min), boiling or cooking in the crockpot.
Once cooked and cooled, peel the sweet potatoes and place in a lg bowl.
Next, mash the cooked potatoes with a potato masher or hand mixer.
Once the potatoes are mashed well, add the other batter ingredients and spices listed in the recipe. Mix thoroughly and pour into a casserole dish lined with parchment paper to keep it from sticking to the sides and bottom.
Set the casserole dish with batter to the side and begin making the easy oat pecan crumbly topping.
Begin the topping by blending rolled oats in your blender or food processor until coarsely chopped.
Next, place all the topping ingredients in a medium-size bowl and stir together well. The flour should be damp, not dry, but also not real we either. If it is too dry, add a little more non-dairy milk, but remember it is supposed to be crumbly.
Spread the topping out onto the casserole dish with batter. Place in preheated oven and allow to cook for approximately 30 min. Over temperatures vary, so keep an eye on it. You want it to have a golden brown top.
