Recipes, Dinner, Christmas Recipes

Potato Casserole


Sweet Potato Mash:

  • 4-5 large sweet potatoes
  • 1.5 tbsp vegan butter
  • 1.5 tbsp Optima organic
  • raw virgin coconut oil
  • 2.5 tbsp Meridian maple syrup
  • 1 tsp pure vanilla extract
  • 3/4 tsp Evergreen cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp fine grain salt


Crunchy Nut Crumble:

  • 90g Bob’s Red Mill rolled oats
  • 170g pecan halves, chopped
  • 40g Evergreen organic almond flour
  • 2.5 tbsp Meridian maple syrup
  • 1/4 tsp fine grain sea salt
  • 2 tbsp Optima organic
  • raw virgin coconut oil
  • 1 tsp Evergreen cinnamon
  • 2 tbsp vegan butter


1. Peel & chop the sweet potatoes into large chunks. Place them in a large pot and cover with water. Bring water to a boil, reduce heat & gently boil for 10-20 mins, until the potatoes are fork tender. Drain.

2. Preheat oven to 375F/190C. Lightly grease a casserole dish and set aside.

3. For the topping: Pulse the oats in a food processor until coarsely chopped. In a bowl, stir together the chopped pecans, oats, almond flour, cinnamon & salt. Pour on melted coconut oil, melted butter & maple syrup. Stir until combined.

4. Place the sweet potatoes into a large bowl & mash with the butter and coconut oil until smooth.

5. Stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Spoon into casserole dish and smooth out.

6. Sprinkle the crumble topping all over the sweet potato mixture, evenly.

7. Bake, uncovered, at 375F/190C for 16-23 mins, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil.

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