Sammi's Yammi's

5 Minute Read
 
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Nothing says Thanksgiving more than a freshly baked sweet potato casserole with a crumble topping😍It's a classic holiday dish and it just got even better (who knew that was possible)! Usually this scrumptious casserole is topped with marshmallows or a brown sugar pecan topping, but we stepped outside the box and topped ours with chopped medjool dates and a nut + seed mix. This dish is bound to be the star of your holiday dinner!  
 
If you make this delicious treat, be sure to tag us on Instagram and Pinterest so we can see all your date-able recreations! And feel free to leave a comment below! 
 
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Written by Abby

Sammi's Yammi's

Vegan, Gluten-free, Grain-free

  • prep time: 60 minutes
  • cook time: 15 minutes
  • total time: 75 minutes

Servings: 12

INGREDIENTS:

 

  • 5-6 large sweet potatoes
  • 1/2 cup brown sugar
  • 1/2 cup vegan butter (can sub regular) 
  • 1 tsp salt
  • 1 tbsp cinnamon 
  • 1 tsp vanilla extract
  • 1/2 cup chopped medjool dates 
  • Candied nuts + seeds or marshmallows 

 

DIRECTIONS:

  1. Boil sweet potatoes for 30-40 mins (until tender), then drain + cool. Next, peel the skin off and cut into quarters. Mash to your preference, then place in a greased baking dish

  2. Heat butter of your choice + 1/2 cup brown sugar & dash of vanilla extract in a small pan/pot on med heat until boiling begins, while stirring throughout.

  3. Evenly pour mixture over sweet potatoes in the baking dish. Then sprinkle chopped dates, candied nuts + seeds or marshmallows + cinnamon on top. 

  4. Place in oven for 10-15 mins at 375 - keep in longer if sweet potatoes are not fully cooked.

  5. Serve warm and enjoy!

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