Candied Mashed Sweet Potatoes with Pecan Streusel
These vegan candied mashed sweet potatoes are creamy, warmly spiced with cinnamon, nutmeg, and ginger, and topped with a sweet, buttery pecan streusel. An easy, budget-friendly holiday side dish you can make a day ahead!
Servings: 8 servings
Calories: 378kcal
Ingredients
For the sweet potatoes
- 3 ½ pounds (1.6 kg) sweet potatoes rinsed and cut into 1-inch cubes (no need to peel)
- ½ cup (120 ml) plant-based milk any variety
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (55 g) brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
For the pecan streusel
- ¼ cup (30 g) all-purpose flour
- ¼ cup (57 g) vegan butter
- ¼ cup (55 g) packed brown sugar
- ¾ cup (82 g) chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and lightly grease an 8-inch square baking dish.
- Place the sweet potatoes in a medium pot, cover them with water, and bring to a boil. Cook for 12 to 15 minutes, until fork-tender.
- Drain the sweet potatoes in a colander and return them to the pot. Mash them with a potato masher.
- Stir in the plant-based milk, vanilla, ¼ cup of brown sugar, cinnamon, nutmeg, and ginger until well combined. Spread the mixture evenly in the baking dish.
- In a mixing bowl, mix the flour, vegan butter, packed brown sugar, and pecans until crumbly.
- Sprinkle the streusel evenly over the sweet potatoes and bake for 20 minutes, until the topping is golden. Serve warm.
Video
Notes
- To save time, prevent food waste, and maximize nutrition, I don't peel the sweet potatoes. If you'd like to peel them, do it after boiling, when the skin slips off easily.
- To make ahead, prepare the sweet potatoes through step 4, cover, and refrigerate for up to a day. Store the streusel separately, add it right before baking, and bake for about 30 minutes, until hot in the center and golden on top.
- Baking time depends on your baking dish. In a wider, shallower dish, check it about 5 minutes early.
- For a nut-free version, use sunflower seeds or pumpkin seeds in place of the pecans.
- For a gluten-free version, use a gluten-free flour blend in the streusel.
- Keep leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave or oven.
Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 62g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 167mg | Potassium: 764mg | Fiber: 8g | Sugar: 23g | Vitamin A: 28474IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg
