Description
A simple, dairy-free sweet potato casserole baked in a skillet.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon coconut oil
- 1/4 cup maple syrup
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup chopped pecans (for topping)
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Toss the cubed sweet potatoes with coconut oil in a 10-inch oven-safe skillet.
- Bake the sweet potatoes for 20 minutes, or until tender.
- Remove the skillet from the oven. Mash the sweet potatoes slightly in the skillet.
- Stir in the maple syrup, plant-based milk, vanilla extract, cinnamon, nutmeg, and salt until combined.
- In a small bowl, mix the chopped pecans and brown sugar for the topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Return the skillet to the oven and bake for an additional 10 to 15 minutes, until the topping is lightly browned.
- Let cool slightly before serving.
Notes
- You can use any oven-safe skillet, cast iron works well.
- For a softer texture, boil the sweet potatoes briefly before adding them to the skillet.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 50
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 7
- Protein: 4
- Cholesterol: 0
Keywords: vegan, sweet potato casserole, skillet, dairy-free, pecan topping