Ingredients
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- FOR THE SWEET POTATOES:
- 4 1/2 pounds (about 5-6 medium) sweet potatoes, peeled and cubed
- 2 tablespoons vegan butter
- ¼ cup maple syrup
- 1 tablespoon bourbon
- 3 tablespoons Ripple Half and Half Original
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon sea salt
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- FOR THE CRUMBLE:
- 1 cup chopped pecans
- 1/3 cup flour
- ½ cup coconut sugar (or brown sugar)
- 1/3 cup vegan butter, melted
- 1/4 teaspoon sea salt
Directions
- Place sweet potatoes in a large pot of salted water on high heat. Bring to a boil then lower to medium heat and boil until sweet potatoes are tender, about 15 minutes.
- In the meantime, prepare your crumble by combining all crumble ingredients in a medium bowl. Set aside.
- Preheat oven to 375º F.
- Once potatoes are done, drain and place in the bowl of an electric mixer. Using the paddle attachment, mix until smooth.
- Add in the butter, maple syrup, bourbon, Ripple Half and Half, vanilla, cinnamon, nutmeg, and sea salt. Mix until smooth and creamy.
- Spread sweet potato mixture in the bottom of a greased 9×13-inch casserole dish. Top evenly with crumble mixture.
- Bake for 30-35 minutes or until top is golden brown. Cool five minutes before serving.
