These silky smooth, whipped Sweet Potatoes with Crispy Coconut Streusel are a sophisticated take on a Thanksgiving classic, the sweet potato casserole. 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.
White potatoes are typically very starchy, so it’s never a good idea to whip them when making mashed potatoes. This is because whipping releases too much of the starch, resulting in a gluey texture that is far from appetizing. However, when it comes to sweet potatoes, which are relatively low in starch, you have the freedom to whip them to your heart’s content. I like to use a food processor (you can also use a mixer) to whip the sweet potatoes until I’ve achieved a remarkably smooth and silky consistency
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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.
As the dish bakes, the streusel undergoes a magical transformation. It toasts to a glorious golden hue, its fragrant aroma permeating the kitchen. Every spoonful is a mouthwatering combination of the silky sweet potatoes, fragrant shallots & ginger, and crispy, sweet coconut & pecan streusel, with just a hint of cinnamon.
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Sweet Potatoes with Crispy Coconut Streusel
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
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.
- Scoop the mashed sweet potatoes into a serving dish. Evenly scatter the streusel over the potatoes, and serve.
- Both the mashed potatoes and the streusel can be made ahead of time. However, I recommend that you sprinkle the streusel over the potatoes just before serving so that it stays crisp.