This delicious recipe has just the right amount of sweetness, an irresistible buttery flavor, and a crisp cinnamon nutty crumble on top.
Servings: 4-6
Time: 1 hour 15 minutes
INGREDIENTS
Base: 8 cups sweet potatoes (about 4 large potatoes)
1/2 cup milkadamia Unsweetened Vanilla Milk
1/4 cup maple syrup
1/4 cup milkadamia Buttery Spread, melted
1 Tbsp ground flaxseed
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
1/2 tsp ground nutmeg
¼ tsp cloves
Topping:
1/2 cup brown sugar
1/2 cup chopped pecans
1/3 cup gluten-free old-fashioned oats
1/3 cup gluten-free flour
3–4 Tbsp milkadamia Buttery Spread
INSTRUCTIONS
Preheat oven to 350F and grease a 9×13 casserole dish.
Peel and chop the sweet potatoes into large chunks. Place in a large saucepan and cover with water, bring to a boil and reduce to simmer until the sweet potatoes tender. Drain and let cool.
In a bowl, combine the pecans, oats, oat flour and brown sugar. Cut in butter until the mixture is sandy. Set aside.
Mash sweet potatoes in a large bowl with a fork, then add remaining ingredients for base. Mix until combined.
Spoon the sweet potato mixture into the casserole dish and sprinkle topping.
Bake uncovered for 40-45 minutes until the top is golden brown.
