Healthy Sweet Potato Casserole (Vegan)
Baked sweet potato casserole just got a makeover with an amazing chipotle maple pecan topping. Don't miss out on this one! It also happens to be vegan (with non-vegan options included).
Servings: 8 Servings
Calories: 304.1kcal
Ingredients
The chipotle pecans:
- ¾ cup raw pecan halves roughly chopped
- 1 tablespoon pure maple syrup
- ½ teaspoon chipotle chile powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
The sweet potatoes
- 3 pounds sweet potatoes
- ½ cup lite coconut milk (sub with regular milk or your preferred milk alternative)
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon chipotle chile powder
The topping:
- ¾ cup chipotle pecans (see above)
- ¼ cup old-fashioned oats
- 3 tablespoons whole wheat pastry flour
- 3 tablespoons brown sugar or coconut sugar
- 2 tablespoons melted coconut oil (or unsalted butter- not vegan)
Instructions
The chipotle pecans:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the chopped pecans in a medium bowl. Add the maple syrup, chipotle chile powder, cinnamon and salt. Toss to coat the pecans.
- Spread the pecans in a single layer on the prepared baking sheet.
- Bake until the pecans are just golden brown, 7 to 8 minutes. Take care not to brown them too much because they will be browned additionally when the casserole is baked.
The sweet potatoes:
- Line a baking sheet with foil. Keep the oven at 400 degrees F.
- Scrub the sweet potatoes, then pat dry. Pierce each potato with a fork in 6 or 7 places. Place on the prepared baking sheet.
- Bake until the potatoes are very tender when pierced with a fork, 50 minutes to 1 hour.
- Turn the oven heat to 350 degrees F. Lightly coat a 1 ½ quart baking dish with cooking spray. You can also use a deep pie dish or 8- by 8-inch baking dish.
- Place the potatoes on a cutting board and allow them to cool slightly before handling. Cur the potatoes in half lengthwise. Scoop the flesh out and place into a large bowl.
- To the sweet potato flesh, add the coconut milk (or alternative). With a hand mixer, mix until the potatoes are very smooth. Add the maple syrup, cinnamon, ginger, salt, nutmeg and chipotle chile powder. Mix again until combined.
- Transfer the sweet potato mixture to the prepared baking dish and smooth the top. Sprinkle the topping evenly over the potatoes.
- Bake until the topping is light golden brown and the potatoes are heated through, 20 to 25 minutes.
The topping:
- In a bowl, combine the chipotle pecans, oats, flour, sugar and melted coconut oil. Toss to until the ingredients are completely combined.
Notes
Weight Watchers Points: 9 (Blue – Freestyle Points) / 4 (Green) / 6 (Purple)
Nutrition
Serving: 0.5cup | Calories: 304.1kcal | Carbohydrates: 51.7g | Protein: 1.7g | Fat: 11.8g | Saturated Fat: 4.3g | Sodium: 186.6mg | Fiber: 7.7g | Sugar: 14.9g