A comforting sweet potato and pecan casserole, perfect for holidays or as a side dish. This recipe includes a silky yam base and a crunchy crumb topping with marshmallows, all made vegan and gluten-free.
Preheat oven to 375 F. Prepare your yams and add to a pot. Cover the yams in water and bring the pot to a boil. Allow yams to cook until just fork tender, 15-20 minutes. Once tender, drain yams and add to a food processor (or use handheld beaters). Add 2 tbsp vegan butter, 1 tbsp coconut sugar, ½ tsp cinnamon, and a big pinch of salt. Blend until silky smooth. Spread your yam mixture evenly across the bottom of a pie dish and set aside.
For the crumb topping: Add oat flour, oats, ½ cup coconut sugar, ½ tsp cinnamon, ¼ cup cold vegan butter, ¼ cup pecans, ¼ cup vegan marshmallows, and a big pinch of salt to a bowl. Using your hands, mix the cold butter through the other ingredients until you are left with a nice crumbly texture.
Spread your crumb topping evenly across the yams and bake for 20 minutes. The top should be browned nicely and the yams warmed through.
