For the casserole:
4 large sweet potatoes (or 5 medium), peeled and chopped
1 cup unsweetened coconut milk
2 tablespoons Walden Farms
1 tsp cinnamon
⅛ tsp nutmeg
1 tsp vanilla extract

For the topping:
⅓ cup flour (whole wheat or oat)
⅓ cup old-fashioned oats (GF if necessary)
¾ cup pecans, chopped
½ teaspoon cinnamon
2-3 tablespoons of water
2 tablespoons Walden Farms

1. Place sweet potatoes in a large pot with enough water to cover. Bring to a boil then reduce the
heat to low and simmer for 15-20-minutess, or until the potatoes are fork-tender.
2. Meanwhile, preheat oven to 350F and spray a 9×7 baking dish with non-stick cooking spray.
3. Stir together all topping ingredients in a medium bowl until mixture is crumbly.
4. Drain potatoes and place in a large mixing bowl. Add unsweetened coconut milk, Walden Farms,
cinnamon, nutmeg and vanilla. Use a potato masher or electric beaters (for extra fluffiness) to
mash until the mixture is smooth.
5. Spoon mixture into prepared baking dish. Sprinkle the topping evenly over potatoes.
6. Bake for 30 minutes, or until sweet potatoes and topping are browned.

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