- 4 cups peeled, cubed sweet potatoes
- 2 large eggs, beaten
- 1/4 cup white sugar
- ½ cup Oatsome Oat Milk
- 4 Tbsp plant based butter
- ½ tsp vanilla extract
- ½ tsp salt
- Pecan Topping:
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 Tbsp plant butter, softened
- ½ cup chopped pecans
- whole pecans to garnish
Preheat the oven to 325 degrees F. Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
Mash drained sweet potatoes, plant butter, salt, and sugar. In a small container add eggs, Oatsome Oat Milk, and vanilla, and whisk until smooth and pour into mashed sweet potatoes. Stir until all combined and Transfer to a 9×9-inch baking dish.
Make topping: Mix brown sugar and flour together in a medium bowl. Cut in plant butter with a pastry cutter until the mixture is coarse and looks like peas; don’t overmix. Stir in pecans. Sprinkle topping over sweet potato mixture and garnish with more whole pecans if desired.
Bake in the preheated oven until the topping is lightly browned, about 30 minutes.