Olga is the creator and author of the blog ‘The Vegan Feast’. She shares plant-based versions of traditional favorites, aiming to make vegan cooking accessible and enjoyable for everyone while preserving cherished culinary traditions. Besides creating delicious recipes, Olga is also skilled in cooking, baking, styling, and photographing her culinary creations. In this article, she shares her recipe for Sweet Potatoes with Crispy Coconut Streusel.
Table of Contents
A Vegan Thanksgiving Dish
A sophisticated take on a Thanksgiving classic, the sweet potato casserole. The sweet potatoes are infused with aromatic shallots and a touch of ginger, that are sautéed to perfection in vegan butter. The result is a subtle yet captivating depth of flavor that beautifully complements the natural sweetness of the potatoes.
The true pièce de résistance is the crunchy coconut & pecan streusel that crowns our sweet potato mash. A hint of cinnamon adds a warm, comforting undertone, while a drizzle of dark maple syrup adds a gentle touch of sweetness, without being cloyingly sweet.
Ingredients You’ll Need
For the mashed potatoes
- Sweet potatoes
- Vegan butter
- Shallot
- Ginger grated
- Salt & pepper
For the streusel
- Vegan butter
- Dark maple syrup
- Pecans
- Unsweetened flaked coconut
- Ground cinnamon
- Salt
- Cayenne optional – if you like a bit of heat
How To Make This Recipe
For the sweet potatoes
- Place the sweet potatoes in a large pot, and cover with water. Bring to a boil, then reduce heat to medium and cook for about 15 until tender. Drain.
- While the potatoes are cooking, melt 2 tablespoons of vegan butter, add the chopped shallot, and saute for about 5 minutes until translucent.
- Add the freshly grated ginger, and cook a couple of minutes more until fragrant.
- Place the sweet potatoes in the bowl of a food processor (you can also use a mixer). Drizzle the butter, shallots, ginger over the potatoes, and process until super smooth and creamy.
For the Coconut Streusel
- Line a baking sheet with some parchment and set aside.
- Melt the butter in a large skillet. Add the maple syrup, chopped pecans & coconut flakes. Toss to coat. Stir the streusel continuously to prevent burning and ensure even toasting for about 3-5 minutes, or until it turns golden brown.
- Keep a close eye on it as it can burn quickly.
- Sprinkle with cinnamon, salt, and cayenne (if you want a touch of heat).
- Once the coconut flakes are toasted to your desired level of crispness and have a nice golden color, remove them from the pan and immediately transfer them to the prepared parchment paper.
To assemble
- Scoop the mashed sweet potatoes into a serving dish. Evenly scatter the streusel over the potatoes, and serve warm.
Sweet Potatoes with Crispy Coconut Streusel – Recipe Card
Sweet Potatoes with Crispy Coconut Streusel
Ingredients
For the mashed potatoes
- 1 lb sweet potatoes peeled and cubed
- 2 tablespoons vegan butter
- 1 shallot diced
- 1 teaspoon fresh ginger grated
- Salt & pepper to taste
For the streusel
- 4 tablespoons vegan butter melted
- ¼ cup dark maple syrup
- 1 cup pecans roughly chopped
- 1 cup unsweetened flaked coconut
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon cayenne optional - if you like a bit of heat
Instructions
For the sweet potatoes
- Place the sweet potatoes in a large pot, and cover with water. Bring to a boil, then reduce heat to medium and cook for about 15 until tender. Drain.
- While the potatoes are cooking, melt 2 tablespoons vegan butter, add the chopped shallot and saute about 5 minutes until translucent.
- Add the freshly grated ginger, and cook a couple of minutes more until fragrant.
- Place the sweet potatoes in the bowl of a food processor (you can also use a mixer). Drizzle the butter, shallots, ginger over the potatoes, and process until super smooth and creamy.
For the streusel
- Line a baking sheet with some parchment and set aside.
- Melt the butter in a large skillet. Add the maple syrup, chopped pecans & coconut flakes. Toss to coat. Stir the streusel continuously to prevent burning and ensure even toasting for about 3-5 minutes, or until it turns golden brown.
- Keep a close eye on it as it can burn quickly.
- Sprinkle with cinnamon, salt, and cayenne (if you want a touch of heat).
- Once the coconut flakes are toasted to your desired level of crispness and have a nice golden color, remove them from the pan immediately transfer to the prepared parchment paper.
To assemble
- Scoop the mashed sweet potatoes into a serving dish. Evenly scatter the streusel over the potatoes, and serve warm.
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More Vegan Recipes You Might Like
If you enjoyed this Sweet Potatoes recipe, you might like this Roasted Autumn Panzanella Salad by the same author. Click here to get the recipe.
Connect with Olga on Instagram and at theveganfeast.com
