Serves: 4 to 6
Serving size: 1 cup
Calories per serving: 358
Sweet Potato Crumble is the perfect holiday “mash-up,” where candied yams meet Grandma’s sweet potato pie. This ideal holiday side dish gets healthy while still delivering nostalgic flavors. I use avocado, almond milk, and roasted sweet potatoes for a decadent base and infuse sweetness with dates and pineapple.
Instead of a traditional piecrust, the recipe creates a textural element with an oatmeal, raisin, and caramelized pecan crumble on top to take this dish to the next level.
7 medium sweet potatoes
¼ cup fresh ripe pineapple, finely chopped
2 tablespoons honey
3 tablespoons pure maple syrup
1½ tablespoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 avocado, pitted and peeled
½ cup unsweetened vanilla almond milk
½ cup old-fashioned rolled oats
1 tablespoon honey
1½ teaspoons flour
½ teaspoon ground cinnamon
¼ cup finely chopped pecans
2 tablespoons dried unsweetened cranberries
2 tablespoons raisins
1½ teaspoons olive oil
Make the sweet potato base: Preheat the oven to 400ºF.
Wrap each potato in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until soft. Let cool for 10 to 15 minutes. Separate the sweet potato flesh from the skin, and place the flesh in a bowl. Using a potato masher, coarsely mash the potatoes. Stir in the pineapple, honey, maple syrup, vanilla, cinnamon, and nutmeg.
In a blender, combine the avocado and almond milk and blend until thick, smooth, and creamy. Transfer the avocado mixture to the bowl with the potatoes and fold together. Pour the sweet potato mixture into a ceramic or nonstick baking dish.
Make the crumble topping: In a separate bowl, combine the oats, honey, flour, cinnamon, pecans, cranberries, raisins, and olive oil and stir. Sprinkle the crumble on top of the sweet potato mixture.
Bake for 25 to 30 minutes, or until golden brown and bubbling.