Vanilla Bean Healthy Sweet Potato Casserole with Crunchy Pecan Oat Topping

Vanilla Bean Healthy Sweet Potato Casserole with Crunchy Pecan Oat Topping
from Well Plated


Ingredients
You need 15 Ingredients
Steps
Showing 3 out of 7 Steps
  1. While the potatoes bake, pour the almond milk in a small saucepan. Split the vanilla beans, scrape the seeds into the pan, then add the empty pods to the pan too. Bring to a very gentle simmer over medium heat for 5 minutes, stirring occasionally. Do not let the almond milk boil. Remove from heat and let the vanilla steep while the potatoes continue baking.
  2. Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil or a silpat mat. Bake until the potatoes are fork tender, about 1 hour or so, depending upon the size of your potatoes. Remove from the oven and let sit until cool enough to handle, about 5 minutes. Peel and discard the skins (they should come off easily with your fingers), break the potatoes in large chunks with a fork, then place the chunks into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl.
  3. Preheat the oven to 375 degrees. Lightly grease a 9x13-inch casserole dish or other 3 quart casserole dish and set aside.

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