Easy Vegan & Gluten Free Sweet Potato Casserole

Heat a medium pot of boiling water. Peel and cube the sweet potatoes. Boil for about 15 minutes, until they are totally soft. In a bowl, mash the sweet potatoes. Then add in 0.25 cup coconut sugar, 0.25 cup melted coconut oil, 0.5 cup oat milk, 2 tsp cinnamon, 2 tsp vanilla, and 0.5 tsp salt with the mashed sweet potatoes. Mix together well. Grease a casserole dish and add the sweet potato mixture in. For the topping: In a food processor, add 1 cup pecans, 0.5 cup almond flour, 0.25 cup coconut sugar, and 2 tsp cinnamon and pulse together. Add the pecan topping on top of the sweet potato mixture. You can add a handful of whole pecans for extra texture if desired. Bake at 400°F for 20 minutes. If adding marshmallows, add them right at the end of baking and broil for 1-2 minutes until golden.