Sweet potato casserole is a fantastic dessert that (for some reason) always shows up in the middle of a holiday meal! It's a classic that always delivers on sweetness and satisfaction!
Its only flaw is that the traditional marshmallow topping provides little textural difference from the yams underneath.
However, the gluten-free, vegan topping on this variation offers a crispy, caramelized crunch while still delivering silky sweetness underneath.
You only need a few basic ingredients for this yummy dessert, and it requires minimal effort! When you've been cooking for hours, this winner dessert is the perfect go-to!
4-6 Sweet Potatoes, peeled, cubed and boiled until fork tender. Alternatively, 2 Cans (40oz)of Sweet Potatoes or Yams
1/3 Cup Maple Syrup
2 Cups of King Arthur Gluten-Free Muffin Mix
1 Cup Brown Sugar
1 1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Salt
1/2 Cup Vegan Butter
1/4 c Oat milk
1/3 Cup Pecans
Preheat oven to 350 F.
Coat a 10x12 (11-inch diameter round) casserole dish with nonstick spray.
Layer in sweet potatoes and drizzle with maple syrup.
In a separate bowl, combine baking mix, brown sugar, spices, and salt.
Whisk in vegan butter and oat milk until a glossy batter forms. Mix in pecans.
Using a spoon or ice cream scoop, drop topping onto sweet potatoes until fully covered.
Bake for 15-20 min, or until golden brown.
Dish up while still warm, serve with a dollop of ice-cream or fresh cream, and enjoy!