A rich and creamy mashed sweet potato casserole with a crunchy pecan crumble is sure to impress everyone.
Preheat oven to 350F.
Place water to boil in large stock pot. Meanwhile, peel and chop sweet potatoes into 2 inch cubes. When water comes to boil, add the sweet potatoes and boil until soft.
For pecan crumble: Combine pecans, flour, sugar, cinnamon, and salt in a food processor and pulse until uniformly crumbled. Slowly add melted vegan butter with the food processor on low until thoroughly moistened.
When sweet potatoes are cooked through, strain and transfer to a large mixing bowl. Add drained tofu, sugar, vegan butter, vanilla and spices to the bowl and use an immersion blender to blend until smooth.
Transfer to a casserole dish and spread evenly. Top with pecan crumble and bake for 20-25 minutes until crumble is crisp. Cool for 10 minutes and serve.