Riding Fuel - Oat Pecan Crunchy Sweet Potato Casserole
Words and Photos by Lottie Bildirici
Topping Recipe:
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- 3 cups oats
- 1 cup date
- 1 cup raw mixed nuts or pecans
- 1/2 cup melted coconut oil
- dash cinnamon
- dash nutmeg
- dash cloves
- dash sea salt
- 1/2 teaspoon vanilla extract
Topping Directions:
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- In a food processor process oats until roughly chopped then place in a large mixing bowl
- Process dates until well combined and a paste forms. Place in the mixing bowl with the oats
- Process nuts until roughly chopped and add to the mixing bowl
- In the large mixing bowl add the melted coconut oil and spices. Mix everything together with your hands until it is a crumbly mixture
Potatoes Recipe:
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- 5 1/5 pounds of sweet potatoes (depending on the size, it is roughly 10 potatoes)
- 1/2 cup nut milk
- dash cinnamon
- 1/2 teaspoon vanilla
- Salt to taste
Potatoes Directions:
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- Place a large pot with water on the fire and bring to a boil. While the water boils, peel and cube the sweet potatoes
- Once the water is boiling place potatoes in the water, lower the fire and cover the potatoes for 30 minutes or until fork tender.
- Drain the water (it’s okay if a little water gets in your mixing bowl) and add potatoes to a mixing bowl. Add add nut milk and spices. Using a hand blender blend potatoes. You can also do this in a food processor but you may need to do it in two batches.
- Place potato mixture in a large pyrex (I used a 9×13) and spread mixture evenly. Crumble your oat mixture on top.
- Place in the oven at 350 for 30-40 minutes until golden brown, checking every so often.