Sweet Potato Casserole

It’s been awhile since I’ve posted a recipe as I’ve been taking a little rest. However, with the buzz of Thanksgiving it’s been easy for me to get back in the kitchen to share some goodies like this one with you all. This casserole is both sweet and savoury, and those of you who love to add a little sweet factor to the table will adore it!

Ingredients

For the Potato Mix:
5-6 medium sized sweet potatoes, washed and scrubbed
1 1/2 tbsp pure maple syrup
1 egg
1 tsp pure vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 cup almond or coconut milk

For the Topping:
2/3 cup rolled oats
1/4 cup flour of your choice- gluten-free: use rice, oat, almond, or quality multi-purpose like Bobs Red Mill.
1/2 cup coconut sugar
1 cup whole raw pecans - diced
6 tbsp butter - melted

Directions

1. Pre heat oven to 400 F. Poke holes into potatoes with a fork.
2. Bake sweet potatoes whole on a baking sheet for 1 hour.
3. Let stand to cool and then peel away skins and discard. Add potatoes to a large mixing bowl and mash.
4. Add egg, milk, spices, vanilla and maple syrup. Stir to combine.
5. In a separate bowl combine ingredients for topping. Melt butter and pour over top. Mix together with a fork until mixture is coated.
6. Transfer potato mixture to an oven safe baking dish and spread out evenly. Add crumble on top and spread evenly.
7. Bake for another 25-30 mins at 350 F.
8. Serve and demolish!