sweet potatoes unsweetened non-dairy milk vanilla extract cinnamon nutmeg
©Kirsten Nunez
flour pecans brown sugar salt vegan butter
Wash the sweet potatoes, peel, and cut into 1-inch cubes.
©Kirsten Nunez
Bring a large pot of water to a boil and add the sweet potatoes. Boil for 20 to 30 minutes or until tender.
©Kirsten Nunez
Prepare the topping by pulsing the pecans in a food processor until crushed but still chunky. Add the flour, brown sugar, vegan butter, and salt. Pulse 3 to 5 times until combined.
©Kirsten Nunez
Once the sweet potatoes are ready, drain the sweet potatoes and mash. Add the non-dairy milk, brown sugar, vanilla, salt, cinnamon, nutmeg, and vegan butter. Mix well.
©Kirsten Nunez