Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup vegan butter, melted
  • 1/3 cup full-fat coconut milk
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup raw pecans, roughly chopped
  • 1/2 cup brown sugar, packed
  • 3 tbsp vegan butter, chilled and cubed
  • 2 tbsp all-purpose flour
  • 1 tbsp maple syrup
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with a drizzle of oil and roast for 25-30 minutes until tender and edges are slightly browned.
  2. Transfer roasted potatoes to a bowl and add melted vegan butter, coconut milk, maple syrup, cinnamon, nutmeg, and salt. Use a hand mixer to whip until smooth and airy, then spread evenly into a 9x9 inch baking dish.
  3. In a medium bowl, combine chopped pecans, brown sugar, flour, and salt. Use a fork or fingers to work in the chilled vegan butter until the mixture forms small, pea-sized clumps, then stir in the maple syrup.
  4. Sprinkle the pecan crumble evenly over the sweet potato base. Lower oven temperature to 350°F (175°C) and bake for 20-25 minutes until the topping is mahogany-colored and the edges are bubbling.