I’ve got one last perfect Thanksgiving recipe for you! I know it’s pretty close to the holiday, but if you’re anything like me you’re still browsing the internet for delicious ideas. With this recipe I wanted to capture all the delicious flavors of a sweet potato casserole but without so many unhealthy ingredients. I ended up with a casserole that I would gladly eat instead of the marshmallow-covered one any day!
- 6 roasted and peeled sweet potatoes
- ½ c. milk (nondairy or dairy, either works)
- ¼ c. pure maple syrup
- 1 t. vanilla extract
- 1 t. cinnamon
- ½ t. nutmeg
- ½ t. salt
- 1½ c. oats
- ¼ c. flour
- ¼ c. brown sugar
- ½ c. pecans or walnuts
- 4 T. vegan butter substitute (that's what I prefer but you can use butter)
- Preheat oven to 400 degrees.
- In the bowl of a mixer with the whisk attachment on, beat together all the filling ingredients until very smooth and well incorporated. You probably need to scrape down the bowl a few times to get the potatoes totally mashed.
- In the bowl of a food processor (or with a pastry cutter, chop the nuts and add them at the end if using a pastry cutter), combine the topping ingredients until large crumbs begin to form.
- Spread the sweet potato filling evenly into a casserole dish (I used a 3 quart pyrex). Sprinkle the topping over the filling evenly.
- Bake in the preheated oven for 20 minutes, or until the topping turns golden brown.
I shared this with my little sister Ashley this afternoon and she kept stealing pieces of my streusel topping. It’s that yummy! I also took a pan of it to a Tone It Up Friendsgiving yesterday and the girls really liked it too! In other words its been tested and approved, so put it on your menu!
I hope you’ve enjoyed these Thanksgiving recipes and that some of you will enjoy them with your families this year!