Makes 12 Portions

​

Ingredients:

10-12 medium-large sweet potatoes, peeled and cubed.

1/3 cup dairy-free butter

1/4 cup pure maple syrup

1/2 cup unsweetened almond milk (or coconut milk)

1 tsp pure vanilla

1 egg, beaten

​

Pecan Crumble Ingredients:

1 cup raw pecans, chopped

1 cup brown sugar

1/2 cup white rice flour

4 tbsp dairy-free butter

Top with 1/4 cup pecans 

​

1) Peel, chop and boil sweet potatoes.   Boil for about 20 minutes until tender when pierced with a fork.  Turn off the heat and drain. Mash the sweet potatoes.

​

2)  Preheat oven to 350 degrees.

 

3) Add butter, maple syrup, vanilla, eggs and milk to cooked mashed sweet potatoes. Use a hand mixer to blend ingredients together, making potatoes smooth and creamy. 

​

4) Use dairy-free butter and lightly grease a 9x13 baking dish. Pour potatoes into a baking dish and smooth the top with a spoon. 

​

5) To make the crumble, use a medium-sized mixing bowl. Use a fork to mix the pecans, brown sugar, white rice flour, and butter (not melted). Once you have a crumble, spread it evenly over potato casserole. Then place 1/4 cup fresh pecans on top. 

 

6) Cook at 350 degrees for 30 minutes. Then broil for 2 minutes so the pecan crumbles start to brown. 

​

Serve warm and store in the fridge covered for up to 3 days.

​