Sweet Potato Casserole

Ingredients

sweet potatoes

4 1/2 lb

plant-based milkunsweetened, full-fat

3/4 cup

eggswhisked

Vegetarianflax eggmix and let sit 5 minutes before adding

33 tbsp ground flaxseed + 6 tbsp water

maple syrup

4 1/2 tbsp

vegan butter

4 1/2 tbsp

cinnamon

1 1/2 tsp

nutmeg

3/4 tsp

salt

3/4 tsp

black pepper

3/8 tsp

pecansroughly chopped

2 1/4 cup

maple syrup

4 1/2 tbsp

cinnamon

3/4 tsp

salt

3/8 tsp

Method

1. 01Preheat oven to 400°F. Line a baking sheet with foil or parchment. Wash sweet potatoes and poke 4-5 times each with a fork. Arrange on sheet and roast 50 min to 1 hr 15 min until sugars bubble from holes and flesh pierces easily.1 hr 15 min
2. 02Heat oven to 375°F. Lightly grease an 11 x 7-inch baking dish.
3. 03When potatoes cool, halve and scoop flesh into a food processor. Add milk, vegan butter, cinnamon, nutmeg, salt, and pepper. Blend until smooth.
4. 04Taste mixture. Add 2-4 tbsp maple syrup and adjust sweetness as needed. Mix in eggs until fully combined. Pour into prepared dish and smooth top.
5. 05In a small bowl, combine pecans, 3 tbsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp salt. Heat a small skillet over medium heat, add pecan mixture, and stir continuously 3-5 min until maple syrup hardens and nuts are fragrant. Spread on parchment to cool or top casserole immediately.
6. 06Bake uncovered 30-35 min until internal temperature reaches 165°F, top is golden brown, and edges puff. Cool 10 min before serving.35 min

Fits

• Dairy-free
• Egg-free
• Gluten-free
• Vegan