Description
A fun and vibrant science experiment that uses sweet potatoes to create a colorful explosion effect.
Ingredients
Scale
- 4 large sweet potatoes (about 4 cups mashed)
- 1/2 cup almond milk (or regular milk)
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
- 1 cup chopped pecans
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 2 tablespoons melted coconut oil (or butter)
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Boil the sweet potatoes in a large pot of water until tender, about 20 minutes. Drain and allow to cool slightly.
- In a large mixing bowl, mash the sweet potatoes until smooth.
- Add almond milk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
- In a separate bowl, combine chopped pecans, rolled oats, brown sugar, melted coconut oil, cinnamon, and a pinch of salt. Stir until everything is coated.
- Preheat your oven to 350°F (175°C).
- In a greased baking dish, spread the sweet potato mixture evenly. Sprinkle the pecan topping generously over the top.
- Place the casserole in the oven and bake for about 30 minutes, or until the topping is golden brown and crispy.
Notes
- Feel free to substitute almond milk with regular milk for a creamier texture.
- Adjust the sweetness by adding more or less brown sugar as desired.
- For a vegan option, ensure no butter is used and stick with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg