Sweet Potato Mash:
6 cups peeled and diced sweet potatoes (about 3 large potatoes)
1/2 cup unsweetened plant milk
1/3 cup Laird Superfood Original Creamer
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 tsp salt
3/4 cup pecans, finely chopped
1/4 cup coconut sugar
1/2 cup oat flour, gluten-free if needed
1/2 tsp cinnamon
2 tbsp melted refined coconut oil or vegan butter
STEP 1: Preheat oven to 350F/180C.
STEP 2: Steam or boil the diced sweet potato until tender when pierced with a fork. Remove and cool for 10 minutes.
STEP 3: Place the cooled sweet potato in a large mixing bowl and add the plant milk, creamer, cinnamon, nutmeg, vanilla and sea salt. Mash until very smooth. Transfer to a 2-quart casserole dish and set aside.
STEP 4: In another bowl, combine the chopped pecans, coconut sugar, oat flour, cinnamon and coconut oil. Stir until you get a crumble.
STEP 5: Sprinkle the pecan topping evenly on top of the sweet potato mash and bake for 18-22 minutes, until browned. Remove from heat and cool for 10 minutes before serving.