Ingredients
- 5 pounds sweet potatoes
- 3 tablespoons vegan butter
- ¼ cup maple syrup, more if desired
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Topping
- 1 cup rolled oats
- 1 1/3 cups pecans
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons vegan butter, melted
- 3 tablespoons pure maple syrup
Method
Preheat oven to 375°F
- Peel and chop the sweet potatoes into medium chunks. Place them into a large pot and fill with enough water to cover the potatoes.
- Boil on the stove until sweet potatoes are tender, about 15-20 minutes.
- Once potatoes are done, drain and place in a large glass bowl with 3 tablespoons of vegan butter. Mash with a potato masher until smooth. Then add maple syrup, vanilla, cinnamon, nutmeg and salt. Combine until thick and creamy.
- Spread the mashed sweet potato mixture into a casserole dish and smooth out. Add all crumble ingredients except butter and syrup to a food processor and pulse a few times until combined.
- Transfer the crumble mixture to a small bowl. Add the butter and syrup and stir to combine.
- Top the sweet potatoes with the crumble and bake for 30-35 minutes or until top is golden brown.
