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

Name: Vanilla Bean Healthy Sweet Potato Casserole with Crunchy Pecan Oat Topping
Prep time: 15M
Cook time: 1H30M
Ingredients: 4 ½ pounds sweet potatoes, scrubbed (about 4-5 very large sweet potatoes); 1 cup unsweetened vanilla almond milk; 2 vanilla beans (or 2 tablespoons vanilla bean paste)*; 2 tablespoons virgin coconut oil, melted; ¾ teaspoon ground cinnamon; ¾ teaspoon kosher salt; ½ teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.); ¼ teaspoon white pepper; 1 ⅓ cups old fashioned rolled oats (gluten free if necessary); 1 cup roughly chopped pecans (untoasted); ½ cup almond meal**; ¼ teaspoon ground cinnamon; ¼ teaspoon kosher salt; 5 tablespoons melted coconut oil; 1 tablespoon pure maple syrup

Ingredients

You need 15 Ingredients

1 tablespoon pure maple syrup

5 tablespoons melted coconut oil

¼ teaspoon kosher salt

¼ teaspoon ground cinnamon

½ cup almond meal**

1 cup roughly chopped pecans (untoasted)

1 ⅓ cups old fashioned rolled oats (gluten free if necessary)

¼ teaspoon white pepper

½ teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)

¾ teaspoon kosher salt

¾ teaspoon ground cinnamon

2 tablespoons virgin coconut oil, melted

2 vanilla beans (or 2 tablespoons vanilla bean paste)*

1 cup unsweetened vanilla almond milk

4 ½ pounds sweet potatoes, scrubbed (about 4-5 very large sweet potatoes)

Steps

Showing 3 out of 7 Steps

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.
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.
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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