Ingredients

The following ingredients have 9 Servings
  • For the potatoes:
  • 3 pounds sweet potatoes (about 3 large or 5 medium sweet potatoes)
  • 2 1/2 tablespoons pure maple syrup
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 tablespoon vanilla extract
  • 1 egg (or can leave out if vegan)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of allspice
  • 1/4 teaspoon salt
  • For the topping:
  • 1/4 cup whole wheat pastry flour or regular flour (if GF, use gluten free oat flour)
  • 1/3 cup rolled oats (gluten free if desired)
  • 1/3 cup packed brown sugar (or coconut sugar)
  • 1/2 cup coarsely chopped pecans
  • 3 tablespoons melted butter (or sub vegan butter or coconut oil)

Instruction

  • Preheat oven to 400 degrees F.
  • Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Allow potatoes to cool for 5-10 minutes. Lower oven heat to 350 degrees F.
  • Spray a 8x8 inch pan, 9 inch pie pan, or a 1 1/2 quart or 2 quart safe baking dish with nonstick cooking spray; set aside.
  • Cut open sweet potatoes and discard the skin, place sweet potato flesh in a large bowl and add in maple syrup, almond milk, vanilla, egg, cinnamon, nutmeg, allspice and salt. Use an electric mixer to beat until smooth, adding a splash more almond milk if you want them to be creamier. Pour into prepared baking pan and smooth top.
  • To make the topping: Whisk together flour, oats, brown sugar, and pecans. Use a fork to stir in melted butter until a nice crumb forms. Sprinkle all over the top of the sweet potato mixture.
  • Bake for 25-30 minutes or until the top is slightly golden brown. Remove from oven and let cool for 5-10 minutes. Serves 8.