Mini Sweet Potato Casseroles

1. Preheat Oven: Set your oven to 375°F (190°C).
2. Prepare Sweet Potatoes:
   • Boil or steam the sweet potato cubes until tender (about 10–15 minutes).
   • Drain and mash until smooth.
   • Mix in maple syrup, melted vegan butter or coconut oil, cinnamon, and a pinch of salt.
3. Assemble Streusel Topping:
   • In a bowl, combine flour and brown sugar.
   • Cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs.
   • Stir in chopped pecans.
4. Assemble Casseroles:
   • Divide the sweet potato mixture evenly among 2–3 ramekins.
   • Sprinkle the streusel topping over each.
5. Bake:
   • Place ramekins on a baking sheet.
   • Bake for 25–30 minutes, or until the topping is golden and crisp.
6. Serve:
   • Allow to cool slightly before serving.

Notes & Variations

• Sweet Potatoes: Jewel and garnet varieties are recommended for their sweetness and texture.
• Flour Options: Whole wheat, white whole wheat, or oat flour can be used as alternatives.
• Nut-Free Option: Substitute nuts with seeds like pumpkin seeds or omit entirely.
• Oil Alternatives: If vegan butter isn't available, cold coconut oil or neutral vegetable oils like grapeseed can be used.
• Make Ahead: Assemble ahead of time and bake just before serving.