Ingredients:

  • 2 large sweet potatoes (about 700g / 1.5 lbs), peeled and cubed
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) melted unsalted butter
  • 1 cup (100g) rolled oats (not instant)
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes

Instructions:

  1. Boil or steam sweet potato cubes until fork-tender (approx. 15-20 mins). Drain well.
  2. Mash sweet potatoes thoroughly with a potato masher or electric mixer. Add maple syrup, milk, eggs, cinnamon, nutmeg, ginger, salt, and melted butter. Mix until well combined.
  3. In a separate bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Pour the sweet potato mixture into the prepared baking dish. Sprinkle the oat streusel evenly over the top.
  6. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the streusel is golden brown and the sweet potato filling is set.
  7. Let the bake cool slightly before serving.