Sweet Potato Casserole Boats
Get ready to fall in love with these sweet potato casserole boats. Buttery maple sweet potatoes topped with a delicious pecan crumble. Sweet, decadent, but now easy to make and perfect for a smaller gathering.
Why you’ll love these sweet potato casserole boats
- Super easy to make and with less mess!
- Easy to scale depending on the size of the crowd you are serving.
- Still decadent and absolutely delicious for minimal effort.
Key Ingredients
- Sweet Potatoes: make sure to bake your sweet potatoes until they are nice, soft and gooey
- Vegan Butter: makes your sweet potato extra velvety
- Brown Sugar: when baked over the sweet potato it makes it caramelize
- Cinnamon: enhances the sweetness, but also makes your kitchen smell like fall
- Gluten Free Rolled Oats: provides a hearty base to our topping and makes it crunchy when baked
- Medjool Dates: sweet and sticky, helps to bind our crumble together
- Pecans: helps make the crumble taste more buttery
- Maple Syrup: extra bit of sweetness, but also helps to bind the crumble more
Extra Toppings for your sweet potato casserole Boats
- Cinnamon
- Nutmeg
- Vegan Butter
- Drizzle of nut butter of choice
- Maple syrup
How to make this recipe
- Set oven to 400F. Poke holes into each sweet potato and place on a baking tray to bake for about 40-45 minutes or until the sweet potatoes are soft to touch.
- In a food processor, combine crumble ingredients and process until a crumbly and sticky mixture forms.
- Remove potatoes from oven and allow to cool for about 5 minutes, then take each sweet potato and cut in half, making sure the cut side is facing up.
- Add a little vegan butter, cinnamon, brown sugar and salt to each sweet potato half and with a fork slightly mash the sweet butter mixture into the soft center of the sweet potato.
- Top each half with as much crumble as you’d like and place in the oven to bake for another 5-10 minutes.
- Remove from the oven and add additional toppings as desired then serve and enjoy.
Tips for making this recipe
- To ensure that your recipe is gluten free, make sure to opt for a package of oats that is clearly marked as gluten free. Rolled oats are typically grown along with wheat making them cross contaminated. Properly marked packages will have their products processed to ensure they are gluten free appropriately.
- To make these sweet potato casserole boats extra decadent, top with additional ingredients like extra butter or nut butter, more cinnamon or an extra drizzle maple syrup.
- Note that the size of your sweet potato may require more or less time to bake appropriately. As it’s cooking, check on it periodically to see if the potato has softened. Another thing to look for is if your sweet potato starts to “ooze” a little bit from the holes poked into the surface.
- Do not skip sprinkling salt overtop. It makes a BIG difference for the flavor of this side. Salt helps to enhance sweetness and will add a depth of flavor. Just trust me on this.
- You can meal prep these and use as an easy breakfast option you can reheat throughout the week.
More holiday sides to enjoy
Sweet Potato Casserole Boats
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Description
Get ready to fall in love with these sweet potato casserole boats. Buttery maple sweet potatoes topped with a delicious pecan crumble.
Ingredients
Scale
Sweet Potatoes
- 2 small to medium sized sweet potatoes (skins scrubbed clean)
- 2–3 tsp vegan butter
- 2–3 tsp brown sugar
- 1 tsp cinnamon
- Pinch of salt
Crumble
- 1/2 cup gluten free rolled oats
- 3 medjool dates
- 1/4 cup pecans
- 1 tbsp maple syrup
- 1/2 tsp Cinnamon
- Pinch of salt
Instructions
- Set oven to 400F. Poke holes into each sweet potato and place on a baking tray to bake for about 40-45 minutes or until the sweet potatoes are soft to touch.
- In a food processor, combine crumble ingredients and process until a crumbly and sticky mixture forms.
- Remove potatoes from oven and allow to cool for about 5 minutes, then take each sweet potato and cut in half, making sure the cut side is facing up.
- Add a little vegan butter, cinnamon, brown sugar and salt to each sweet potato half and with a fork slightly mash the sweet butter mixture into the soft center of the sweet potato.
- Top each half with as much crumble as you’d like and place in the oven to bake for another 5-10 minutes.
- Remove from the oven and add additional toppings as desired then serve and enjoy.
Notes
- Adjust amount of ingredients to accommodate more or less people.
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
