Ingredients

The following ingredients have 6 Servings
  • 3 pounds (1.3kg) sweet potatoes (peeled and cut into 2-inch pieces)
  • ¼ cup unsweetened oat milk (or other nondairy milk)
  • 2 tablespoons butter (can use vegan, as needed)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ½ cup (45g) rolled oats
  • ¼ cup (28g) fine almond flour
  • 2 tablespoons (30g) coconut sugar
  • ⅓ cup (40g) chopped pecans
  • ½ teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • ¼ cup (60ml) melted butter or liquid coconut oil

Instruction

  • Put the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until very soft, 20-25 minutes.
  • Preheat the oven to 350 degrees.
  • Drain the sweet potatoes, return to the pan or transfer to a large mixing bowl. Add the oat milk, butter, salt, pepper, nutmeg, cloves and cinnamon. Mash until smooth, with a potato masher or puree with an immersion blender. Scrape the mixture into a 3-quart baking dish and smooth the top.
  • Make the topping: Combine the oats, almond flour, coconut sugar, pecans, salt and nutmeg in a medium bowl. Stir in the butter until the mixture clumps together.
  • Sprinkle the topping over the sweet potatoes in an even layer. Bake the casserole in the preheated oven 25-30 minutes, until the topping is crisp and golden brown.