How To Make The Best Vegan Sweet Potato Casserole

• Begin by preheating the oven to 350 F. Grease the baking dish with non stick spray.
• Bring a large pot of water to boil. Once the water is boiling, add the peeled and diced sweet potatoes and lower the heat to a simmer. Simmer, uncovered, until the sweet potatoes are tender (about 25 minutes).
• While the sweet potatoes cook, prepare your oatmeal crumble to go on top. In a medium sized bowl, use a fork to mix together the quick oats, ¼ cup of the sugar, the melted vegan butter, oat flour, crushed pecans, and 1 teaspoon of the cinnamon. Set the oatmeal crumble aside.
• When the potatoes are done boiling, drain them and place them into a large bowl. If you have a handheld blender, add the milk, softened butter, and remaining ¼ cup of sugar. Then, add the remaining cinnamon and the vanilla. Use a handheld blender to blend the mixture until they are thick and creamy.
• If you don't have a handheld immersion blender, let the sweet potatoes cool in the bowl. Then, add the milk, softened butter, remaining sugar, cinnamon, and vanilla into a regular blender and blend until creamy.
• Pour the blended sweet potato mixture into the prepared baking dish. Evenly distribute the oatmeal crumble over the top. Bake for 35 minutes or until the oatmeal crumble is golden. Remove from the oven and add the marshmallows on top. Return to the oven and bake for 5 minutes or broil for 1. Once the marshmallows are golden on top, remove the sweet potato casserole from the oven and allow it to cool for 5-10 minutes before serving.