Sweet Pot’ Hot Pots

Dietary: Vegan | Gluten free
Yield: 2 | Prep time: 30 mins | Cooking time: 45 mins | Ready in: 1 hour 15 mins
Sourced and adapted from: fatfreevegancooking.com

INGREDIENTS:

  • FILLING
  • 1 large sweet potato, peeled and cooked
  • 1 tbsp maple syrup/barley malt extract
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp grated nutmeg
  • 1/4 tsp cinnamon
  • TOPPING
  • 15 g  vegan butter
  • 30 g brown sugar
  • 20 g gluten free flour
  • 45 g chopped pecans

METHOD:

STEP 1: Preheat the oven to 180°C (350°F) and lightly grease a 2 small casserole pots.

STEP 2: Boil sweet potatoes until tender, then mash together until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish.

STEP 3: Next, mix the topping ingredients together (minus the pecans) until well-combined. Sprinkle topping mixture over the casserole and bake for approx. 45 minutes, checking it every so often. Place Pecans on top of pots 5 mins before taking out of the oven.

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