Enjoy this classic sweet potato casserole that will be a fan favorite at your house.
My sweet potato casserole is rich, creamy, and full of flavor! It's basically a dessert that passes as side dish;)
This casserole is a total crowd pleaser at any event I bring it to. Everyone will be asking for the recipe it's that good! Mhmm I just love this dish so much and am so happy that I have some in the fridge so I can eat it up!
I paired this casserole with my other yummy dishes for thanksgiving and it was perfect!
Now it's your turn to make this yummy dish.
As always, if you make this recipe and decide to share it on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying my recipe:)
xoxo
Sophia
Ingredients
5 Sweet Potatoes (peeled)
1/3 cup Maple Syrup
3 tablespoon Brown Sugar
3 tablespoon Cinnamon
1/2 cup Oat Milk (add more less to your creaminess liking)
1 tablespoon Sea Salt
2 dashes of Organic Pure Vanilla
1/3 cup Chopped Pecans
1/2 teaspoon Ground Nutmeg (optional)
Share:
Preparation
Preheat oven to 350
Lightly coat casserole dish with cooking spray
Boil peeled potatoes for 20-25 mins in a pot or 15-20 mins in a microwave. Drain and let cool for 2-3mins.
Add cooked potatoes to a mixing bowl and mash with a fork. Then add your milk, maple syrup, vanilla, and cinnamon. Mix with electric mixer or spatula. Once evenly combined, pour into baking dish and top it with brown sugar, sea salt, and chopped pecans.
Bake for 40-45 mins or until edges brown slightly. Serve after cooling for 5 mins or cool to room temperature, then refrigerate to serve the next day.
