Sweet Potato Casserole with Granola Topping

April 2022 - Lunch & Dinner

Sweet Potato Casserole with Granola Topping

A delicious side dish that can double as dessert! Instead of using a ton of sugar and butter, this vegan-friendly and gluten-free version is lightly sweetened with pure maple syrup and gets its richness from a few spoonfuls of coconut oil. Feel free to adjust the sweetness according to your liking, and substitute organic grass-fed butter for coconut oil for a more “buttery” taste. You can prepare it ahead of time and bake right before you’re ready to serve.

  1. Fill up a large pot with about 2 inches of water and add in the sweet potatoes. Bring to a boil over high heat, then reduce heat to medium and let simmer for 20 to 30 minutes (depending on the sizes) until potatoes are soft when pierced with a fork. Drain the water and set aside until cool enough to handle, or run cold water over them to quick-cool.
  2. Meanwhile, prepare the Granola Topping: Add all granola ingredients to a food processor and pulse a few times until fully combined but still chunky. Alternatively, you can mix everything in a bowl as long as you chop the pecans first.
  3. Preheat the oven to 375°F. Peel the sweet potatoes, add them to the food processor in batches, and process until smooth. You can also do this by hand using a potato masher, but a food processor will yield much smoother results. Add the rest of the mash ingredients and mix until fully combined.
  4. Pour the sweet potato mash into an oven-safe casserole dish, even out the surface with a spatula, and cover with the granola topping, evenly distributed.
  5. Place in the oven and bake for 30 to 35 minutes until golden brown on top. Let it cool for 5 to 10 minutes, and enjoy!

Mitra Shir is a nutritionist and foodie who aims to inspire people to prioritize their health and nutrition. Find her simple, tasty recipes on instagram: @nutriholist

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