Paleo Yam Casserole

Paleo Yam Casserole

Dairy-Free

Dairy-Free

Gluten-Free

Gluten-Free

Vegan

Vegan

No Added Sugar

No Added Sugar

Paleo

Paleo

Paleo Yam Casserole

Dairy-Free

Dairy-Free

Gluten-Free

Gluten-Free

Vegan

Vegan

No Added Sugar

No Added Sugar

Paleo

Paleo

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Ingredients
4 medium garnet yams (about 4 cups cubed)

1 cup nutpods Pumpkin Spice Creamer

¼ cup maple syrup

2 tbsp vegan butter, such as Melt

2 tbsp coconut butter or oil, melted

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp sea salt

Instructions
1.
Preheat oven to 325 degrees F
2.
Bring a large stove-top pot filled with water to a boil and add peeledsweet potatoes. Cook over medium heat until soft (about 30 minutes). Transfer to a high-speed blender and add melted vegan butter and coconut butter, nutpods creamer, vanilla, maple syrup and spices. Blend until smooth. You can also transfer to a large mixing bowl and beat with egg beaters --the choices is yours!
3.
Transfer to a 9x13 inch baking dish well greased with coconut oil
4.
In a small mixing bowl, combine topping ingredients together until evenly coated. Pour mixture on top of sweet potato base and bake in the preheated oven 30 minutes, or until the topping is lightly browned
5.
Leftovers will last for up to a week in the fridge and pair wonderfully with a quinoa bowl and roasted veggies or baked tempeh. You can also top with coconut yogurt and almond butter for a sweet breakfast or snack/dessert
Lauren Chambers
Meet the creator
Lauren Chambers

Lauren Chambers is the certified nutrition & hormone health coach, feel good good & healthy lifestyle blogger of So Fresh N So Green