Prep Time 10 mins
COOK Time 1 hour
– 4 lb sweet potatoes, peeled and diced – 2 tsp kosher salt – ½ c cashew milk, almond milk, or other milk of choice – ¼ c maple syrup – 2 eggs – ½ tsp vanilla extract – 1 tsp cinnamon – ½ tsp kosher salt – ¼ tsp nutmeg – ¼ tsp allspice Streusel Topping – 1 c pecans, chopped – ½ c almond flour – ½ c old fashioned oats – ¼ c brown sugar, or coconut sugar – ¼ c melted butter
Boil peeled and diced sweet potatoes in salted water for 10 minutes, until very tender. Drain the potatoes and return to the hot pot; toss well to evaporate any remaining water.
Add the eggs, maple syrup, salt, and spices, then blend with a hand mixer until very smooth.
Scrape the sweet potato mash into a lightly greased casserole dish and smooth into an even layer.
Combine the pecans, almond flour, oats, brown sugar, and melted butter in a mixing bowl, then stir until the streusel comes together and starts to clump.
Crumble the pecan topping evenly over the potatoes.
Bake uncovered in a 350°F oven for 35-40 minutes, until the topping is golden brown and the potatoes are slightly puffed.