Mashed Sweet Potatoes with Nut Crumble

Prep Time 30 minutes
Cook Time 35 minutes
Servings 6-8 portions
Mashed potatoes have long been a standard dish at many family meals, and there's good reason why: it's cheap, it's filling and it's delicious. This recipe that has a lightly sweet and salty nut topping that brings new life to the classic dish. Also, by substituting regular potatoes with sweet potatoes, you get that extra rich sweetness with every bite. If you want to go the traditional route though, you can swap out for any kind of potato, really.

How It's Made: Mashed Sweet Potatoes


  • 4 large sweet potatoes
  • 2 tablespoons of coconut oil
  • 1/3 cup of coconut milk
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of nutmeg
  • Fresh ground pepper


  1. Preheat the oven to 400°F.
  2. Wrap each sweet potato in tinfoil and bake for 30 to 45 minutes, depending on their size, until soft all the way through. During this time, prepare the nut crumble.
  3. Once the potatoes are cooked, cut them in half and remove the flesh from the skin using a spoon. In a large bowl, mix the potato puree, coconut oil, coconut milk, nutmeg, salt and pepper. Set aside.
  4. Place the mashed potatoes in an au gratin dish, and sprinkle the nut crumble on top. Bake for 25 to 30 minutes at 350°F, until the top is nice and golden.

How It's Made: Nut Crumble


  • 2 tablespoons of maple syrup
  • 1/2 cup of flour
  • 1 cup of mixed nuts (almonds, pecans, walnuts...)
  • 1/2 teaspoon fo sea salt
  • 4 tablespoons of vegan butter


  1. Chop the nuts into large pieces. In a bowl mix all the ingredients together, ending with the butter. Mix by hand to get the consistency of a crumble. Set aside.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.