Oral Allergy Syndrome Friendly Sweet Potato Casserole with Pecan Crumble
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Learn more →Ingredients
8 servings
For the sweet potato base
- 3 lb sweet potatoes (about 4 medium), peeled and cut into 1-inch chunks
- 2 tbsp coconut oil, melted
- ½ cup full-fat coconut milk
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
For the pecan crumble
- 1 cup raw pecan halves, roughly chopped
- ½ cup gluten free rolled oats
- 2 tbsp pure maple syrup
- 2 tbsp coconut oil, melted
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the sweet potato chunks in a single layer on a rimmed baking sheet, drizzle with 2 tbsp melted coconut oil, and toss to coat. Roast for 30–35 minutes, turning once halfway through, until completely tender when pierced with a fork and the edges are beginning to caramelize.
- 2
Transfer the roasted sweet potatoes to a large mixing bowl. Add the coconut milk, 3 tbsp maple syrup, cinnamon, ginger, turmeric, and salt. Mash with a potato masher or fork until smooth and well combined, with no large lumps remaining. Taste and adjust salt if needed.
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