PS Sweet Potato Casserole
Chef: Shane Martin, Shane and Simple
Makes: 12 Servings
Prep Time: 30 min
Cook Time: 25 min
Total Time: 55 min
INGREDIENTS
The Sweet Potato Filling
• 4 to 5 large, sweet potatoes, peeled and roughly chopped into large chunks
• 1-14 oz can unsweetened light coconut milk or unsweetened almond milk
• ½ c pure maple syrup
• 1 t vanilla extract
• 1 T pumpkin pie spice
• ½ t salt (or to taste)
Maple Pecan Topping
• 1 c rolled oats
• 1 ½ c pecans, chopped
• ¼ c almond flour
• ¼ c pure maple syrup
• 1 T Pumpkin Pie Spice
• ¼ t sea salt
DIRECTIONS
Sweet Potato Filling
1. Preheat oven to 375 degrees.
2. Place the chopped sweet potatoes into a large pot and cover with water. Bring
the water to a boil, reduce the heat to medium-high, and gently boil for 10 to
15 min or until the potatoes are fork tender.
3. Drain the cooked sweet potatoes, place in a large mixing bowl, and mash until
smooth. Add the plant milk, maple syrup, vanilla, pumpkin pie spice, and salt.
4. Use a stand mixer, hand mixer, or immersion blender to mix everything. If you
do not have any of those simply use a wooden spoon, rubber spatula, or potato
masher.
Maple Pecan Topping
1. Make the topping by placing the oats, pecans, and almond flour in a food processor
and pulse a few times until the oats and pecans are coarsely chopped into uniform
pieces.
2. Transfer to a mixing bowl, add the maple syrup, pumpkin pie spice, and
salt. Stir with a spatula or wooden spoon until the topping mixture is well combined.
Casserole
1. Now assemble and bake. Transfer the sweet potato filling to a 9” x 13” or 8” x 8”
casserole dish. Then, evenly spread the pecan topping over the sweet potatoes and bake uncovered for 25 minutes at 375 degrees F, until the dish is hot throughout.
2. Remove from the oven and let cool for 10 minutes before serving.
TIPS
1. Let sit for about 10 minutes to cool and settle.
2. Place any leftover sweet potato casserole in an airtight container and store in the
refrigerator for up to 5 days.
In January of 2013, two weeks before his 40th birthday, Shane was topping the scales at 300 lbs., dealing with Type 2 diabetes, had a fatty liver, high blood pressure, and his cholesterol was over 400! Depressed, sick, and at the end of his rope, a friend recommended he watch the documentary Forks Over Knives. The next day he went all-in on a plant-based diet and in 3 months dropped 55 lbs., was no longer diabetic, his blood pressure was normal, and his cholesterol dropped over 200 points. To date, Shane has lost over 100 lbs. and is super passionate about helping people when it comes to cooking, eating, and health. Shane likes to tell people, "If this Mississippi-meat-cheese-and-mayonnaise-eating-boy can do it, ANYONE can!" Shane shares healthy vegan recipes that are practical, affordable, that anyone can make and love! Visit Shane’s amazing site at Shane and Simple, Facebook, Pinterest & Instagram.