Step 1

Wash, dry, and prick the sweet potatoes several times with a fork. Roast at 400℉ for 45 minutes until fork-tender. Alternatively, pressure cook on a trivet above 1½ cups of cold tap water for 22 minutes, following my recipe for Instant Pot Sweet Potatoes.

Step 2

Cool the sweet potatoes until just cool enough to handle. Remove and discard the skin of the sweet potatoes. Measure out 3 cups of the flesh of the sweet potatoes to use for the casserole. (Should be fairly close to what you have made.)

Step 3

Preheat the oven to 350℉. Lightly grease a 2-quart baking dish with coconut oil or vegan butter.

Step 4

In a food processor fitted with an s-blade, place 3 cups of the flesh of the sweet potatoes. Add 1/3 cup apple juice concentrate, 1/4 cup maple syrup, 2 teaspoons cinnamon, 1/2 teaspoon grated nutmeg, 1 tablespoon vanilla extract, and a pinch of salt. Process until the mixture is well combined and the sweet potatoes are creamy and smooth. Transfer the sweet potato puree to the prepared baking dish.

Step 5

Wipe out the food processor and return to the base. Add the 1/2 cup oats, 1 cup nuts, 1/4 cup coconut oil (or vegan butter), 1/4 cup maple syrup, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg to the food processor fitted with an s-blade. Pulse a few times until the mixture is just combined and crumbly. Don't overprocess, you want the topping to have a bit of texture.

Step 6

Sprinkle the crumble evenly over the sweet potato mixture.

Step 7

Bake for 45 minutes or until the topping is golden brown and the casserole is warmed through.