Healthy Holiday Swaps

Healthy Holiday Swaps

Hope's Vegan Sweet Potato Casserole


about 4-5 large sweet potatoes

  • 1 1/2 tablespoons coconut butter (found on the nut butter aisle of the health food store or online; if you can’t find it you can use vegan butter or another mild nut butter like cashew butter)
  • 1 1/2 tablespoons virgin coconut oil
  • 2 1/2 tablespoons pure maple syrup, or to taste
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ginger
  • 1/2 teaspoon sea salt
  • For the Crunchy Topping:
  • 1 cup rolled oats (I like Bob’s Red Mill GF)
  • 1 T flaxseed meal
  • 1 cup pecan (or walnut) halves, chopped
  • 1/3 cup almond meal
  • 1 teaspoon cinnamon
  • 2 tablespoons virgin coconut oil, melted
  • 1 tablespoon pure maple syrup
  • pinch of sea salt

Preheat oven to 375°F. Lightly grease a 2 1/2-quart casserole dish or ramekins and set aside.

Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to medium-high, and gently boil for 10 to 20 minutes, until the potatoes are fork tender and drain, and place into a large bowl.

Prepare the crunchy topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal, cinnamon, and salt. Pour on melted coconut oil and maple syrup. Stir until combined. Mash potatoes with the coconut butter and coconut oil until smooth. Now, stir in the rest of the ingredients. Adjust to taste if desired. Spoon into casserole or ramekins dish and smooth out. Sprinkle the crumble topping all over the sweet potato mixture, evenly. Bake, uncovered for 16 to 23 minutes, until the dish is hot throughout.

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