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
- 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
- 15 g vegan butter
- 30 g brown sugar
- 20 g gluten free flour
- 45 g chopped pecans
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.