Ingredients:

  • 4 large Sweet Potatoes (approx. 3 lbs), peeled and roughly chopped
  • 1/4 cup (4 Tbsp) Unsalted Butter, melted (or coconut oil)
  • 1/4 cup Pure Maple Syrup (Grade A or B)
  • 1/2 cup Unsweetened Almond Milk (or low-fat evaporated milk)
  • 1 Large Egg, lightly beaten
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Chopped Pecans, lightly toasted and coarsely chopped
  • 1/4 cup Rolled Oats (not instant)
  • 2 Tbsp All-Purpose Flour (or almond flour)
  • 2 Tbsp Light Brown Sugar, packed
  • 2 Tbsp Cold Unsalted Butter, cut into 1/2-inch cubes

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook the Potatoes: Roast the chopped sweet potatoes until tender (about 30–35 minutes) OR boil/steam until fork-tender (20 minutes). Transfer the potatoes to a large bowl and mash until smooth, aiming for a creamy consistency.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, maple syrup, almond milk, egg, and vanilla extract.
  4. Season and Mix Filling: Stir the cinnamon, nutmeg, ginger, and salt into the wet mixture. Pour the seasoned wet mixture into the mashed sweet potatoes. Fold everything together until just combined and smooth. Spread the filling evenly into the prepared baking dish.
  5. Prepare the Crumble Topping: In a medium bowl, combine the chopped pecans, rolled oats, flour, and brown sugar. Add the cold, cubed butter. Use your fingertips or a pastry blender to quickly cut the butter into the mixture until it resembles coarse, wet crumbs.
  6. Assemble and Bake: Sprinkle the pecan crumble topping evenly over the sweet potato filling. Bake for 30–35 minutes, or until the filling is set and the topping is golden brown and crisp.
  7. Rest: Remove from the oven and allow to rest for 10–15 minutes before serving to ensure the casserole holds its shape.