1. Peel and chop sweet potatoes into large chunks. Place in a pot and pour enough water to cover the sweet potatoes. Bring to a boil and then reduce heat to medium/high and continue to boil for another 10 to 15 minutes until sweet potatoes are soft (use a fork to test).
2. Preheat oven to 375F. Prepare your casserole dish (I use an 8×8 oven-safe glass dish) by lining it with parchment paper to avoid oils.
3. In the mean time, prepare your crumble – Place pecans, cashews, dates, salt, cinnamon, coconut nectar and vanilla extract in your food processor. Process until nuts are broken down enough that they resemble a crumble. Make sure not to over-process or you will end up with nut butter! (A good sign when to stop is once the mixture begins to stick along the walls of the food processor.)
4. Once sweet potatoes are soft, remove from heat and drain. Using a fork or a potato masher like this one (affiliate link), mash up the sweet potatoes until there are no large chunks left. You can also totally use your food processor for a much smoother puree. Go ahead and add coconut nectar, vanilla extract, cinnamon, nutmeg and salt to the sweet potatoes and combine. Spread this layer onto your casserole dish.
5. Add the pecan cashew crumble on top of the sweet potato layer.
6. Bake in the oven at 375F for 15 to 20 minutes, until pecan cashew crumble is slightly toasted and golden.
7. Remove from oven and let cool for 5 minutes. Serve with a delicious vegan ice cream or as is.

Keep an eye out on your casserole because this heats up quickly and you don’t want a burned dessert 🙁