Ingredients:

  • 4 large Sweet Potatoes (about 1.4 kg), peeled and chopped
  • 1/2 cup Plain Greek Yoghurt (full-fat or 2%)
  • 1/4 cup Maple Syrup
  • 1/4 cup Unsweetened Almond Milk
  • 1 large Egg, lightly beaten
  • 1 Tbsp Unsalted Butter, melted (or coconut oil)
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon (for base)
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Chopped Pecans (for topping)
  • 1/4 cup Rolled Oats
  • 1 Tbsp Light Brown Sugar (packed, optional)
  • 2 Tbsp Coconut Oil (solid, chilled, for topping)
  • 1/4 tsp Ground Cinnamon (for topping)

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch casserole dish.
  2. Cook Potatoes: Boil the peeled and diced sweet potatoes until fork-tender (about 20-25 minutes), or roast them whole until soft (40-45 minutes). Drain boiled potatoes thoroughly and let them steam dry for 5 minutes.
  3. Mash: Transfer the hot sweet potatoes to a large mixing bowl. Mash until very smooth.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the lightly beaten egg, Greek yoghurt, almond milk, maple syrup, melted butter, and vanilla extract.
  5. Mix and Season: Pour the wet mixture into the mashed sweet potatoes. Add the cinnamon, nutmeg, and salt. Stir until just combined and smooth. Transfer the mixture to the prepared casserole dish and spread evenly.
  6. Prepare the Streusel Topping: In a medium bowl, combine the chopped pecans, rolled oats, brown sugar (if using), and cinnamon. Add the chilled, solid coconut oil and use your fingertips or a fork to cut the oil into the dry ingredients until coarse crumbs form.
  7. Assemble and Bake: Evenly sprinkle the streusel mixture over the sweet potato base. Bake for 35–40 minutes, or until the filling is set and the topping is golden brown and fragrant.
  8. Rest: Remove from the oven and allow the casserole to rest for 10 minutes before serving.