Vegan Sweet Potato Casserole

1. 1

   Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to medium-high, and gently boil for 10 to 20 minutes, until the potatoes are fork tender.

2. 2

   Preheat oven to 375u00b0F. Lightly spray 9x11 casserole dish or use one that is non-stick.

3. 3

   Prepare the crunchy nut topping: Pour oats into a food processor and pulse until coarsely chopped. In a mixing bowl, add the chopped pecans, oats, cinnamon, salt and stir to combine. Pour in the maple syrup. Mix until combined, using your hands if needed. Set aside.

4. 4

   Drain the cooked sweet potatoes and place in a large mixing bowl and mash until smooth.

5. 5

   Stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if needed. Dump into casserole dish and evenly smooth out.

6. 6

   Sprinkle the crunch nut topping all over the sweet potato mixture, evenly.

7. 7

   Bake, uncovered, at 375u00b0F for 20 minutes, until the dish is hot throughout. Plate and serve immediately.

* Per serving · 4 servings · Values may vary.