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PREP TIME: 20 minutes
ACTIVE TIME: 25 minutes
INACTIVE TIME: 20 minutes
4 pounds sweet potatoes or yams, peeled and
roughly chopped
Vegan cooking spray (soy-free if necessary)
⅓ cup unsweetened nondairy milk (soy-free if
⅓ cup maple syrup
¼ cup coconut sugar (or brown sugar)
3 tablespoons vegan butter (soy-free if
necessary; or coconut oil), melted
2 tablespoons lemon juice
1 tablespoon nutritional yeast, optional
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups chopped pecans
1 cup rolled oats (certified gluten-free if
1 cup vegan cornflakes (certified gluten-free if
⅓ cup oat flour (certified gluten-free if
¼ cup coconut sugar (or brown sugar)
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons vegan butter (soy-free if necessary; or coconut oil), melted
1 tablespoon maple syrup
1. To make the casserole : Place the sweet potatoes in a large pot and cover with water. Bring to a boil
and cook for 8 to 10 minutes, until tender. Remove from the heat and drain. Set aside.
2. Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with cooking spray.
3. Transfer the sweet potatoes to a large bowl. Add the milk, maple syrup, sugar, butter, lemon juice,
nutritional yeast (if using), cinnamon, ginger, salt, and nutmeg. Use a masher to mash and combine the
mixture until mostly smooth. Transfer to the prepared baking dish.
4. To make the topping : Mix together the pecans, oats, cornflakes, oat flour, sugar, cinnamon, and salt.
Pour the melted butter and maple syrup over the top and stir until combined. Spread the topping over the
5. Bake for 20 minutes, or until the topping is crispy and the casserole is heated through. Serve
immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
VARIATION For a richer flavor, instead of boiling the sweet potatoes, roast them whole for 1 hour at
400°F . Let them cool, then scoop the flesh from the skins.