Ingredients:
- 4 - 5 sweet potatoes
- 1/2 cup of maple syrup
- 2 tsp of vanilla extract
- 4 tbsp of gound flax seed
- 3/4 cup water
- 8 oz of coconut milk
- 1/4 lb (8 tbsp) of vegan butter, melted
- 1/2 cup of gluten-free all-purpose flour
- 1 1/4 cups of chopped pecans
- 1 cup of coconut sugar
Directions:
- Preheat the oven to 350° F.
- Peel sweet potatoes, cut into slices, and boil.
- Butter the casserole dish with vegan butter.
- To make the topping: Combine coconut sugar and flour. Add in melted butter and pecans. Mix well.
- Once the sweet potatoes are cooked, mash them well. Measure about 4 1/2 to 5 cups into a bowl. Add the flaxseed meal and water mixture as well as the coconut milk. Mix well and then add the maple syrup and vanilla extract.
- Add in the maple syrup and vanilla extract.
- Spread the sweet potato mixture on to the casserole dish. Top with coconut sugar and pecan mix.
- Bake for 45-50 min or until sturdy.
