Sweet Potato Crumble Casserole
Why I Love This Recipe
Try this on Thanksgiving or for a potluck. Susan McGarvey
Ingredients You'll Need
For the sweet potato mash:
4 1/2 to 5 lb. sweet potatoes (about 4 to 5 large)
1 1/2 tbsp. vegan butter
1 1/2 tbsp. virgin coconut oil
2 1/2 tbsp. pure maple syrup, or to taste
1 tsp. pure vanilla extract
3/4 tsp. cinnamon
1/8 tsp. ground nutmeg
1/2 tsp. fine grain salt, or to taste
For the Crunchy Nut Crumble:
1 cup rolled oats
1 1/3 cups pecan halves, chopped
1/3 cup almond meal
1 tsp. cinnamon
1/4 tsp. fine grain sea salt
2 tbsp. virgin coconut oil, melted
2 tbsp. vegan butter, melted
2 1/2 tbsp. pure maple syrup
Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water.
Bring water to a boil, reduce heat to medium-high, and gently boil for 10 to 20 minutes, until the
Preheat oven to 375°F. Lightly grease a 2 1/2-quart (10-cup) casserole dish and set aside.
Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium
Once cooked and drained, place sweet potatoes into a large bowl.
Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla,
Sprinkle the crumble topping all over the sweet potato mixture, evenly.
Bake, uncovered, at 375°F for 16 to 23 minutes, until the dish is hot throughout. Plate and serve
For a creamy twist, try subbing some of the butter/oil in the sweet potato mash for full-fat canned coconut