3cupsmashed cooked sweet potatoes (3-4 large potatoes)
2large eggs
1/2cupmilk(unsweetened almond milk or unsweetened coconut milk can be substituted)
1/3cuppure maple syrup
1teaspoonpure vanilla extract
1/2teaspoonkosher salt
1/2teaspooncinnamon
Topping
3/4cuprolled oats
1/4cupshelled pumpkin seeds(pepitas)
3tablespoonsmelted coconut oil
2tablespoonschia seeds
1tablespoonmaple syrup
1/2teaspooncinnamon
Instructions
Preheat oven to 350°F. Butter or spray 9x13 pan (I like to use coconut oil spray).
In a large mixing bowl, use an electric mixer to beat together sweet potatoes, eggs, milk, maple syrup, vanilla, salt, and cinnamon until smooth. If you prefer a coarser texture, mash the sweet potatoes by hand. Spread into an even layer in prepared pan.
In a small mixing bowl, combine oats, pumpkin seeds, coconut oil, chia seeds, maple syrup, and cinnamon. Stir so that all dry ingredients are moistened.
Sprinkle oat mixture on top of sweet potatoes evenly.
Bake for 45-50 minutes or until topping is golden brown and sweet potatoes look set.
Remove from oven and cool for 10 minutes before serving.
Video
Notes
To make nut-free: Use cow's milk or coconut milk.
To make dairy-free: Use almond milk or coconut milk.
To make nut-free and dairy-free: Use coconut milk.
If you don't need to make it nut free: Try adding pecans to the topping.
Instead of maple syrup: Substitute brown sugar, dark brown sugar, or coconut sugar.
Allergic to coconut? Use butter or ghee instead of coconut oil.