Sweet Potato Casserole


2 lbs sweet potatoes

1/8 cup unsweetened almond milk

1/4 cup maple syrup

1/4 cup almond butter

1 tsp vanilla extract

2 tsp ground cinnamon

pinch of salt (to taste)

Crumb topping ingredients:

2 Tbsp coconut oil, melted

1/2 cup coconut sugar

1/4 cup pecan pieces

1/2 cup oat flour 

1/4 cup quick rolled oats


1. To cook sweet potatoes before mashing, preheat oven to 400-425 degrees. Place on baking sheet and bake for 60 minutes (or until tender when pierced with fork). Set aside to cool before peeling. ALTERNATIVE: If you are short on time, stab potatoes with fork and microwave for 8-10 minutes. 

2. After potatoes have cooked, combine with milk, maple syrup, almond butter, vanilla, cinnamon and salt in a large mixer or food processor and blend until creamy. Place mixture in casserole dish sprayed with non-stick cooking spray.

3. In a separate mixing bowl, combine all crumb topping ingredients and mix well. Spread evenly on top of potato mixture in casserole dish and bake at 350 degrees for 45 minutes (or until top is golden brown).  Serves 6-8 people.