– Sweet potatoes – Vegan butter – Pure vanilla extract – Cinnamon – Ground ginger – Nutmeg – Sea salt – Rolled oats – Raw walnuts – Almond flour – Brown sugar – Sea salt – Cinnamon – Nutmeg – Pure maple syrup
Meanwhile, make the crumble topping by mixing the oats, nuts, almond meal, sugar, and spices in a bowl. Pour the melted butter and maple syrup over top and mix with a fork until it’s crumbly.
Scrape off the sweet potato skins once they’re cool and transfer the flesh to a large bowl. Mash the potatoes with a potato masher, ricer, or handheld electric mixer.
Pour the browned butter into the bowl with the mashed sweet potatoes, folding the two together with a spatula or wooden spoon. Finish the filling by folding in the vanilla extract and spices until it’s creamy and smooth.
To assemble, dump the potato filling into the baking dish and smooth out the surface. Sprinkle the crumble topping on top.
Bake the casserole until the sweet potato mixture just starts to pull away from the edges of the pan and the topping is nicely golden brown. Let it cool before serving, then enjoy!