Ingredients
- 3 lb (1.36 kg) sweet potatoes OR 2 cans (29 oz / 822 g) canned yams, drained well
- 3 Tbsp olive oil or vegan butter, melted
- ½ cup (120 ml) coconut milk or almond/oat milk (use ¼ cup if using canned yams)
- ¼ cup (60 ml) maple syrup (plus more to taste)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ½ tsp fine salt
- 1 Tbsp cornstarch or arrowroot
- ½ cup (45 g) certified GF rolled oats
- ⅓ cup (45 g) pumpkin seeds (or sunflower seeds)
- ¼ cup (30 g) oat flour (blend oats if needed)
- 2–3 Tbsp maple syrup (for streusel)
- 3 Tbsp melted coconut oil (for streusel)
- ½ tsp cinnamon + pinch of salt (for streusel)
- 2–3 cups vegan mini marshmallows (optional, gelatin-free)
Equipment
- 9×13-inch baking dish
- mixing bowls
- potato masher or whisk
Method
- Heat oven to 350°F (175°C). Grease a 9×13 pan.
- Cook potatoes: Roast at 425°F 45–55 min until tender, or peel/cube and boil 15–18 min; drain and steam-dry.
- Mash warm potatoes with oil/vegan butter. Whisk in milk, maple, vanilla, cinnamon, nutmeg, salt, and cornstarch. Spread into pan.
- Mix streusel ingredients to clumpy crumbs; sprinkle evenly (or half, if adding marshmallows later).
- Bake 25–30 min until bubbling at edges and just set.
- (Optional) Add vegan marshmallows to the uncovered half and bake 3–5 min more or broil briefly to toast. Rest 10 min; serve.
Nutrition
Calories: 260kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 220mgPotassium: 550mgFiber: 6gSugar: 15gVitamin A: 21000IUVitamin C: 5mgCalcium: 70mgIron: 1.5mg
Notes
Dietary swaps:
GF: Use certified GF oats and oat flour; arrowroot instead of cornstarch.
Nut-free: Use only seeds; confirm plant milk is nut-free.
Healthier: Reduce maple to 2 Tbsp, add ½ cup unsweetened vegan yogurt to the base. Equipment: 9×13 baking dish; or 6–8 ramekins for minis.
GF: Use certified GF oats and oat flour; arrowroot instead of cornstarch.
Nut-free: Use only seeds; confirm plant milk is nut-free.
Healthier: Reduce maple to 2 Tbsp, add ½ cup unsweetened vegan yogurt to the base. Equipment: 9×13 baking dish; or 6–8 ramekins for minis.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!