6Tablespoonsvegan buttery spreadcut into small pieces
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Instructions
Preheat the oven to 400 degrees F. Wash and dry the sweet potatoes and pierce them with a fork. Place on a cookie sheet and bake at 400 degrees for about one hour or until tender.
Reduce the oven heat to 375 degrees F. Slice the sweet potatoes open and let them cool until they are cool enough to handle.
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, or use a potato masher to mash them by hand. Spoon the sweet potato mixture into a casserole dish.
In a separate bowl, combine the brown sugar, flour, sea salt, gluten free oats, and buttery spread. Mix together with a pastry cutter until the mixture forms large crumbs with some balls of buttery spread.
Bake at 375 degrees F for 30-35 minutes until the topping is golden brown.
Notes
Canned yams will not work in this recipe.Leftovers should be refrigerated and eaten within four days.