Ingredients

The following ingredients have 12 Servings
  • 3 ¾ pounds sweet potato
  • peeled and chopped
  • 3 tablespoons vegan butter or coconut oil
  • ⅓ cup unsweetened almond milk
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons coconut sugar
  • 1 ¼ cups raw peans
  • ⅓ cup wheat or oat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ¼ cup agave
  • ¼ cup coconut oil
  • Pinch sea salt
  • 1 tablespoon coconut sugar
  • optional

Instruction

  • Preheat oven to 400˚F
  • Bring a large pot of water to a boil
  • Add the sweet potatoes and cook until tender, 15 to 20 minutes
  • Drain, then transfer sweet potatoes to a bowl
  • Using a fork, quickly mash the sweet potatoes, as this will make them easier to beat when using the mixer next
  • Add the vegan butter, then, using a hand mixer, beat for about 1 minute
  • Add the almond milk, cinnamon and coconut sugar and mix until the filling is smooth
  • Place the filling in a baking dish and spread evenly using a spatula
  • Bake until the top is golden brown, 15 to 17 minutes
  • While the filling bakes, in the bowl of a food processor, combine the pecans, flour, cinnamon, cardamom, agave, coconut oil and salt, and pulse to combine; do not pulverize—you should still have chunks of pecan
  • Using the same spatula, add the topping over the sweet potato filling
  • If desired, sprinkle coconut sugar on top
  • Bake until the crust is golden brown and crisp to touch, 25 to 30 minutes
  • Let cool so the crust crisps up, 5 to 10 minutes more