3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes)
2 Tbsp vegan butter (or normal butter if not vegan)
¼ cup maple syrup
¼ cup unsweetened almond milk
3 Tbsp coconut sugar
½ tsp vanilla
Pinch of sea salt & cinnamon (optional)
1 cup pecans
⅓ cup AP flour (or flour of choice)
½ cup coconut sugar
4.5 Tbsp melted coconut oil
Pinch of sea salt cinnamon (optional)


  • Peel and chop your sweet potatoes into medium size chunks.
  • Place in a large pot with water and a healthy pinch of sea salt.
  • Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
  • In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
  • Preheat oven to 375 degrees.
  • Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
  • Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed. Optional-add a handful of extra chopped pecans on top.
  • Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!

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