This nut free and vegan sweet potato casserole is topped with a crunchy oat streusel topping. It's sure to be a big hit on your holiday table!
Scoop the sweet potato flesh into a bowl and add the vegan buttery spread, coarse sea salt, and the non-dairy milk. Use a mixer and mix on medium speed until smooth. Spoon the sweet potato mixture into a casserole dish.
Canned yams will not work in this recipe.
Leftovers should be refrigerated and eaten within four days.