Sweet Potato Casserole

This recipe originally came on a recipe card as part of Taako’s Correspondence School of Wizardy, Cantrips & Other Magicks, which claims the recipe to be from Taako’s Super Secret Recipes vol. IV. As with most recipes I’ve gathered, I’ve modified this one slightly to fit my tastes and baking style.

Sweet Potato Mash

• 3 medium sweet potatoes, cubed
• A splash of unsweetened unflavoured almond milk
• ¾ cup of maple syrup
• ¼ cup of plant-based butter
• Lots of pumpkin spice
• A sprinkle of sea salt
• 2 large eggs

Pecan Crust

• ½ cup of coconut sugar
• ⅓ cup of multigrain flour
• 1 cup of pecans, chopped
• 3 tablespoons of plant-based butter, melted
• Lots of pumpkin spice
• A sprinkle of sea salt

Directions

1. Boil the sweet potatoes in salted water until fork tender.
2. Mash the cooked sweet potatoes with the milk, maple syrup, plant-based butter, pumpkin spice, and salt until smooth.
3. Place the sweet potato mash into the refrigerator until cool to the touch.
4. Once ready to bake, preheat the oven to 350 °F (180 °C).
5. Beat the eggs and incorporate them into the mash.
6. Spread the sweet potato mash into a baking dish in an even layer.
7. Mix the sugar, flour, pecans, butter, pumpkin spice, and salt until crumbly.
8. Spread the pecan crumb crust evenly over the sweet potato mash.
9. Bake for 40 minutes, or until fragrant and a deep golden brown.