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FILLING

• 3 cups mashed sweet potatoes
• 3/4 cups cane sugar
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 4 Tbsp. vegan, soy-free butter (melted)
• 1/2 cup almond milk
• 1 tsp. vanilla extract
• 2 flax eggs*

TOPPING

• 4 tbsp. vegan, soy-free butter
• 1 cup brown sugar
• 1/2 cup gluten-free all-purpose flour
• 1/2 – 1 cup pecans, chopped (optional)

 

Instructions

• Mix filling ingredients together and place in a 9×13 rectangular baking pan.
• Mix together the topping ingredients, then crumble and place on top of casserole.
• Bake at 350°F for approximately 35-45 minutes.

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