Sweet Potato Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy sweet potato casserole bound with almond milk and coconut oil, spiced with cinnamon and nutmeg, topped with a buttery pecan and oat crumble. Rich and naturally sweet, it's a plant-based take on a holiday favorite that's decadent without dairy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 ½ pounds sweet potatoes (scrubbed (about 4–5 very large sweet potatoes))
- 1 cup unsweetened vanilla almond milk
- 2 vanilla beans
- 2 tablespoons virgin coconut oil
- ¾ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon white pepper
- 1 ⅓ cups old-fashioned rolled oats
- 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
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 20m
- Sodium
- 563mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 563MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.