Roasted sweet potatoes get mashed into a silky, spiced base with coconut milk, maple syrup, cinnamon, ginger, and a touch of turmeric for warmth and color. That creamy layer gets topped with a crunchy pecan-and-oat crumble, sweetened with more maple syrup and baked until golden and set, so every scoop has that perfect soft-meets-crisp contrast. The edges bubble up as it bakes, caramelizing just enough to add depth without needing anything fussy. It's a cozy holiday side that comes together with pantry staples and roasting/mashing techniques anyone can pull off, no special equipment required. This casserole is a great fit for a vegan spread, and it holds its own on any table, plant-based or not.
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Preheat the oven to 400°F (205°C). Spread the sweet potato chunks in a single layer on a rimmed baking sheet, drizzle with 2 tbsp melted coconut oil, and toss to coat. Roast for 30–35 minutes, turning once halfway through, until completely tender when pierced with a fork and the edges are beginning to caramelize.
Transfer the roasted sweet potatoes to a large mixing bowl. Add the coconut milk, 3 tbsp maple syrup, cinnamon, ginger, turmeric, and salt. Mash with a potato masher or fork until smooth and well combined, with no large lumps remaining. Taste and adjust salt if needed.
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