I barely altered this recipe, as it was pretty perfect on it's own. The only difference is, Angela is Vegan so she uses vegan butter and coconut oils, where I just use regular butter. If you are a vegan, just visit her site for the original recipe. I'm sure it's just as amazing either way.
DIRECTIONS:
For the sweet potato mash:
- 4.5-5 pounds sweet potatoes (approx. 4-5 large)
- 2 tablespoons vegan butter
- 2 1/2 tablespoons pure maple syrup, or to taste
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon fine grain salt, or to taste
For the Crunchy Nut Crumble:
- 1 cup rolled oats (use certified gluten-free if necessary)
- 1 1/3 cups pecan halves, chopped
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 2 tablespoons vegan butter, melted
- 2 1/2 tablespoons pure maple syrup
Directions:
- Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to med-high, and gently boil for 10-20 minutes, until the potatoes are fork tender. Drain.
- Preheat oven to 375F. Lightly grease a 2.5 quart (10 cup) casserole dish and set aside.
- Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, flour, cinnamon, and salt. Pour on melted butter, and maple syrup. Stir until combined.
- Once cooked and drained, place sweet potatoes into a large bowl.
- Mash potatoes with the butter until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.
- Sprinkle the crumble topping all over the sweet potato mixture, evenly.
- Bake, uncovered, at 375F for 16 to 23 minutes, until the dish is hot throughout.
