Sweet Potato Casserole
This delicious sweet potato casserole is sure to be a hit at your Thanksgiving table!
  • 3 pounds (uncooked) sweet potatoes, sliced ½ inch thick
  • 1 cup dark brown sugar, unpacked
  • 2 teaspoons vanilla
  • ½ cup almond milk (or milk of your choice)
  • 1 tablespoon ground flax seed
  • ½ cup melted butter (or butter substitute, we like Earth Balance)
  • pinch of salt
  • ½ cup dark brown sugar, packed
  • 1 cup rolled oats
  • ⅓ cup flour (we used a gluten-free flour blend)
  • 5 tablespoons melted butter
  • ¼ teaspoon cinnamon
  • pinch of salt
  1. Preheat oven to 350°
  2. Boil sweet potatoes, just covering, until fork tender. Drain well. Mash.
  3. In a small bowl or saucepan, heat milk to almost boiling. Stir in flax seed. Set aside.
  4. In a large bowl combine brown sugar, vanilla, butter, salt, and flax seed mixture. Whisk to combine.
  5. Stir sweet potatoes into the brown sugar mixture.
  6. Pour into a 1 ½ - 2 quart casserole dish.
  7. Mix all the topping ingredients together in a medium bowl and spread over the top.
  8. Bake 30-40 minutes until bubbling.
Recipe by at http://miloandoats.com/sweet-potato-casserole/