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Simple Sweet Potato Casserole


2 large sweet potato

2 tbsp non dairy milk

1 tbsp vanilla extract

dash of cinnamon

dash of nutmeg

for the toppings:

handful of raw pecans

1/4 cup golden monkfruit sweetener

1 tbsp melted vegan butter


Preheat oven at 375 degrees. Wash, peel, and cut sweet potatoes. In a pan, boil sweet potatoes for about 15 minutes until soft. In a blender, add softened sweet potatoes, non dairy milk, vanilla extract, cinnamon, nutmeg, and blend everything until smooth. Place the mixture in a casserole. Make your glazed pecan nuts and add it as your crunchy topping. Bake for 25 minutes. Let it cool. Serve and enjoy!

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