Vegan Sweet Potato Pie Crumble Recipe


2 halves


1 medium sweet potato

2 teaspoons vegan butter

1 tablespoon coconut milk (any non dairy milk)

1 sprinkle of salt

1/2 teaspoon ground cinnamon


Preheat oven to 350°F

Cut sweet potato in half and place in a nonstick or greased baking dish

Poke each half once in the middle with a fork

Bake for roughly one hour until tender (fully cooked, but not mushy)

With a knife or spoon, cut and scoop out as much of the sweet potato as you can, while leaving the skin intact, and place in a bowl

Mash together with a fork the sweet potato, butter, milk, salt and cinnamon

Scoop mixture into the potato skins evenly and smooth over the tops

Make the crumble



1/4 cup rolled oats

2 teaspoons brown sugar

2 teaspoons vegan butter


With your hands, combine the oats, sugar and butter in a bowl until crumbly

Sprinkle over potato halves

Bake for 15 minutes at 350°F

Tip: For more sweetness, add 1 teaspoon of maple syrup into pie mixture, or drizzle over the top


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