This recipe is RIDICULOUSLY good! The sweet potato mixture is sweet and almost cake batter-like….The topping is a crispy, crunchy, sweet, nutty crumble….I have actually been making this recipe for years as an omnivore and decided to veganise it last week – you would never know the difference!
Ingredients (Serves 6-8 as a side dish)
Sweet potato mixture
- 4 cups sweet potato, peeled and cubed
- 1/2 cup (or less – according to taste) of agave granules (or xylitol, coconut sugar…your preferred sugar)
- equivalent of 2 eggs of commercial egg replacer (I used orgran, but I am sure you could use flax eggs with the same results)
- 1/2 tsp salt
- 4 tablespoons vegan margarine, softened
- 1/2 cup milk of choice (I used soya)
- 1/2 tsp vanilla extract
- 1/2 cup brown sugar, agave granules (or sugar of choice. It must be a “sugar” that can caramelize – stevia won’t work here.)
- 1/3 cup gluten free all purpose flour (I used orgran gluten free pastry flour)
- 3 tablespoons vegan butter, softened (brick margarine – not the soft ones in the tubs)
- 1/2 cup chopped pecans
Preheat oven to 180ºC. Boil sweet potatoes in water until soft. Drain well and scoop 4 cups into a large mixing bowl. Add all other ingredients of the sweet potato mixture and mix until well combined. Taste if you like it. Dish into an oven safe serving dish.
Now make the crumble. Mix the “sugar” granules and flour. Rub the softened butter into the flour with your hands until you get a nice crumble topping. Add chopped pecans and mix through. Scatter this topping over the sweet potato mixture and bake for about 30 minutes or until topping is golden and crispy.
The sweet potato mixture and topping can be made a day or two in advance. I scoop the mixture into the oven dish and cover with plastic wrap, before popping it into the fridge. I store the crumble mixture in a separate jar in the fridge. An hour before the guests come, I top the mixture with the crumble and we’re good to go!
PS: I serve this as a side dish usually, but it is awesome for breakfast topped with a bit of custard and also amazing for dessert:)