Ready in: 1 hour, 30 minutes
Complexity: very easy
- 4 large sweet potatoes, peeled and cut into quarters
- 2/3 cup rice milk, soymilk, or almond milk, scalded
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup brown rice syrup or maple syrup
- 2/3 cup chopped pecans
- 1 cup rolled oats
Bring a pot of water to a boil, and cook the potatoes until they are very tender.
Preheat the oven to 400ºF.
Drain the potatoes and transfer to a large mixing bowl.
Mash the potatoes with the rice milk and half of the cinnamon and nutmeg.
Place the potato mixture into a 10 x 13-inch casserole dish, and smooth over with a spatula.
In a small bowl, toss the remaining cinnamon and nutmeg with the pecans and oatmeal.
Add the brown rice syrup to the nut mix, and spread evenly over the potatoes. If you desire a sweeter topping, add more syrup.
Bake for about 35 to 40 minutes on the top rack of the oven, or until the topping is a little brown and crispy.