Ingredients
- 4 large sweet potatoes peeled and cubed
- 2 tablespoons pure maple syrup
- 1/2 cup unsweetened almond milk or milk of choice
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup whole-wheat flour
- 1/3 cup rolled oats
- 1/3 cup brown sugar
- 1/2 cup chopped pecans
- 3 tablespoons unsalted butter cubed
Instructions
- Preheat your oven to 350°F. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until the sweet potatoes are fork-tender, about 15 minutes. Drain well.
- Transfer the drained sweet potatoes to a large bowl. Mash them until smooth using a fork or potato masher. Stir in the maple syrup, almond milk, egg, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Lightly grease a 9x9-inch baking dish and spread the mashed sweet potato mixture evenly. In a separate bowl, mix together the whole wheat flour, rolled oats, brown sugar, chopped pecans, and butter. Use your fingers to press the butter into the rest of the ingredients to create a crumbly texture. Sprinkle this mixture over the mashed sweet potatoes.
- Bake in the preheated oven for 25 to 30 minutes, until the topping is lightly golden. Remove from the oven and let cool for 5 minutes before serving.