Sweet Potato Casserole without Marshmallows

6 standard portions

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Ingredients

• 2-2½ lb sweet potatoes ((1.13kg) chopped)
• 1 tsp cinnamon ((2g))
• ½ tsp nutmeg ((1g))
• ¼ tsp ginger ((0.5g))
• ½ tsp pink salt ((3g))
• ¼ cup almond milk ((60ml))
• 1 cup date paste ((150g))
• 1½ cups pecans ((150g)roughly, chopped)
• 5 tbsp coconut sugar ((60g) optional)
• ¼ cup vegan butter ((60ml))
• ¼ tsp cinnamon ((0.5g))

Method

1. Preheat the oven to 356F/180C.
2. Fill a large saucepan by 1/4 with water and place the steamer basket inside on medium heat.
3. Place the chopped sweet potatoes onto the steamer basket.
4. Cover with the lid and steam until the potatoes are fork tender (check the readiness with a fork, they should be soft).
5. Place the cooked potatoes in a large bowl.
6. Add the cinnamon, nutmeg, ginger and pink salt.
7. Pour in the almond milk then proceed to use a potato masher to breakdown the potato.
8. As you breakdown the potato, add the date paste in increments to get a smooth consistency.
9. Transfer the potato mixture into the oven proof dish and use a spatula/back of a spoon to smooth over the top.
10. Combine the pecans, coconut sugar (if you are using), vegan butter and cinnamon in a small bowl and mix together.
11. Evenly distribute the pecans over the top of the casserole base.
12. Bake in the oven for roughly 15 minutes or until the topping is golden (if the top brown too much cover with foil).
13. Once cooked, remove from the oven and allow to slightly cool down before serving.