Ingredients

The following ingredients have 6 Servings
  • 3 lb. of sweet potato (3 medium-sized sweet potatoes, 1360 g)
  • 2 tbsp maple syrup or coconut sugar
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 3/4 cup pecans
  • 3/4 cup rolled oats, 1/2 cup blended into oat flour
  • 3 tbsp maple syrup 
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 tbsp melted vegan butter or coconut oil (see notes for oil-free)

Instruction

  • Preheat the oven to 400 degrees F. 
  • Cut each sweet potato in half lengthwise and place cut-side down on a baking tray.
  • Bake for 35-45 minutes until very tender. 
  • Let them cool for 6-7 minutes on the tray then remove the skins. The skins should peel off very easily.
  • While the sweet potatoes are baking, prepare the oat pecan topping. Blend 1/2 cup of the oats into fine oat flour using a food processor. Add the rest of the topping ingredients and pulse to combine into a crumbly mixture.
  • Transfer the peeled, cooked sweet potato to a baking dish and mash with a potato masher. Stir in the rest of the filling ingredients. Alternatively, for extra creamy filling, add the cooked sweet potato to a large mixing bowl and mix with an immersion blender or hand-held electric mixer, blending in the rest of the filling ingredients.
  • Spread the sweet potato filling in an approximately 8×8 inch baking dish or a 1.5-2 qt. oven-safe casserole dish.
  • Sprinkle the oat pecan topping evenly overtop.
  • Bake for 20-25 minutes until golden brown. 
  • Let cool for 5-10 minutes before serving. Leftovers can be stored in the fridge for up to 4 day.