Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the casserole
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~2 pounds of sweet potatoes (it's better to be a little over than a little under)
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1/2 a cup of coconut cream, plus a little extra as needed
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1/2 cup cranberries, washed and picked over for stems
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1/2 cup apple, chopped into ~1/4" pieces (choose a crisp apple, not a mealy one!)
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1/4 teaspoon cinnamon
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A tiny pinch of cloves (less than 1/8 tsp)
For the streusel topping
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1 cup pecans, chopped fairly fine
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2 tablespoons coconut oil
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1 tablespoon real maple syrup
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1/4 teaspoon cinnamon
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1/8 teaspoon salt
Instructions
Preheat your oven to 350º FahrenheitWash/scrub your sweet potatoes. Place them in a microwave-safe dish and cover them with a moistened paper towel. Microwave for 5 minuets. Flip the potatoes so the opposite side is facing up, rewet the paper towel, and microwave for an additional 5 minutes, or until they are tender when poked with a knife.Allow the potatoes to cool slightly and then peel them. The peels should come off easily!Place the peeled sweet potatoes in a bowl and mash them with the 1/2 cup of coconut cream. They should be moist, but not wet because the cranberries and apples will add a little extra moisture when the casserole bakes. Add a spoonful of extra coconut cream at a time, as needed, to moisten the potatoes.Carefully stir in the cranberries, apple, cinnamon, and cloves.Transfer the sweet potato mixture to an 8x8 casserole dish and spread evenly.Combine the chopped pecans, coconut oil, maple syrup, cinnamon, and salt in a small bowl.Sprinkle pecan mixture evenly across the mashed sweet potatoes.Bake until the nuts are starting to brown/caramelize and the cranberries you can see have started to split open - about 30-40 minutes.Serve and enjoy! Leftovers store well when covered and placed in the refrigerator and are good reheated or cold.
