Published:
Aug 13th 2023
by 
Last updated: Dec 21st 2024
Sweet Potato Crunch is the perfect mashup of fall flavors. The sweet potato crunch features a creamy filling made from sweet potatoes, vegan butter, sugar-free sweetener, almond milk, spices, and vanilla extract. The rich filling is topped with a buttery, crunchy topping made from pecans and walnuts.
This sweet potato crunch is the perfect dish to serve with all your favorite holiday staples like Vegan Mac and Cheese.
Why do they put marshmallows on sweet potatoes?
Marshmallows and sweet potatoes became a thing in the early 1900s. The marshmallows intensify the sweetness of the sweet potatoes. Additionally, the marshmallows will develop a beautiful color when baked, making the sweet potatoes more appetizing.
Is it OK to eat a sweet potato everyday?
Technically, you can eat sweet potatoes every day. However, eating too many sweet potatoes can cause vitamin A toxicity, which can cause rashes and headaches. Additionally, sweet potatoes contain a lot of starch, so if you are watching your carb intake, it's best to eat sweet potatoes in moderation.
Who should not take sweet potato?
Persons with heart disease, kidney issues, or taking beta-blockers should not eat sweet potatoes. Beta-blockers can cause raised potassium levels, which could lead to complications.
Should you eat sweet potato skin?
Yes, you can eat sweet potato skin. It will add some texture to the dish, and you will also gain additional nutrients.
Time & Serves
Ingredients
Non-Stick Cooking Spray
2 lbs. raw Sweet Potatoes, cut into 1-inch pieces
4-6 cups Water
2 tablespoons Ground Flaxseeds
6 tablespoons Water
1/4 cup Vegan Unsalted Butter, softened
1/2 cup Almond Milk
1/2 cup Brown Sugar Substitute, packed
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/3 cup Vegan Unsalted Butter, melted
2/3 cup Brown Sugar Substitute, packed
1/2 cup Gluten-Free All-Purpose Flour
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Pecan Halves
1/2 cup Walnut Halves
Instructions
Preheat the oven to 350 °F. Next, coat a 9x13 baking dish with non-stick cooking spray. Set it aside.
To a large pot, add the sweet potatoes and add 4–6 cups of water. Set the pot over medium-high heat and cook the sweet potatoes for 15–20 minutes until they are tender.
Drain the sweet potatoes in a colander. Place them into a large bowl.
Combine the ground flaxseeds and 6 tablespoons of water in a small bowl. Let the flaxseed mixture sit for 5 minutes until it thickens.
Add the flaxseed mixture to the sweet potatoes along with the vegan butter, almond milk, brown sugar substitute, vanilla extract, salt, nutmeg, and cinnamon. Mix it using a hand mixer until light and fluffy.
Place the sweet potato mixture into the prepared baking dish. Smooth it into an even layer using an offset spatula.
Place the melted vegan butter, brown sugar substitute, gluten-free all-purpose flour, salt, cinnamon, and nutmeg in a medium bowl. Mix with a fork until it resembles moist crumbs.
Add the pecans and walnuts and mix to combine.
Sprinkle the topping on top of the sweet potato filling in an even layer.
Bake the sweet potato crunch for 45 minutes until it is lightly golden brown.
Let the sweet potato crunch cool for 5 minutes before serving.
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