Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
58
High
Nutrition per serving
Calories797.9 kcal (40%)
Total Fat45.6 g (65%)
Carbs92 g (35%)
Sugars57.2 g (64%)
Protein7 g (14%)
Sodium163 mg (8%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Sweet Potato Mixture
3 poundssweet potatoes
peeled and cut into 1 inch cubes
1 cupcoconut condensed milk
¼ cupvegan butter
room temperature
¼ cupbrown sugar
1 tspvanilla extract
½ teaspooncinnamon
Crumble Topping
Marshmallow Topping
Instructions
Step 1
Preheat oven to 350°F
Step 2
Place the sweet potatoes in a large stock pot or Dutch oven and fill with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, 20 to 25 minutes. Drain and transfer to a large bowl.
Step 3
To the large bowl, add the condensed milk, butter, brown sugar, and cinnamon. Using a potato masher or handheld mixer, mash the potatoes until all the ingredients are thoroughly combined and there are little to no clumps.
Step 4
Transfer the sweet potato mixture to a prepare 9x13-inch baking dish, smoothing the top with a spatula. Set aside.
Step 5
For the crumble topping, combine the flour, butter, sugar, cinnamon, and salt in a bowl. Using your fingers, crumble the cold butter cubes with the remains ingredients until a crumb starts to form and all the ingredients are thoroughly incorporated.
Step 6
Sprinkle the crumble topping evenly over the sweet potato filling, followed by the crushed pecans.
Step 7
Bake the sweet potato casserole for 25 minutes. Remove from the oven and place the marshmallows in an even layer over the top of the crumble and pop the casserole back into the oven until the marshmallows begin to crisp, 8 to 12 minutes.
Step 8
Serve immediately and enjoy!
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