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Holiday Sweet Potato Casserole

Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8
Calories 362kcal
Author Kathy Hester

Ingredients

  • 8 large sweet potatoes cut in chunks
  • 1 1/2 355 ml cup water
  • 1/4 to 1/2 cup 60 top 120 mlnon-dairy milk (plain or vanilla)
  • 1/4 to 1/2 teaspoon cinnamon to taste
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon allspice
  • pinch ground cloves

topping:

  • 2 tablespoons 28 g vegan margarine
  • 3 tablespoons 45 ml olive oil
  • 3/4 cup 170 g packed brown sugar
  • 1/4 cup 30 g whole wheat flour (*use gluten-free flour instead)
  • 3 tablespoons 45 ml non-dairy milk or water
  • 1/2 cup 55 g pecans, chopped

Instructions

  • The night before:
  • Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight.
  • Chop pecans and store in a covered bowl, unrefrigerated, overnight.
  • In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 - 8 hours.
  • 30 to 45 minutes before serving:
  • Turn slow cooker to high. Mash sweet potatoes in crock.
  • Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny.
  • Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.
  • Serve once the topping is melted and the dish is heated throughout.

Nutrition

Calories: 362kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 6g | Sugar: 29g