This dish is perfect for a holiday dinner! You will shock even the biggest health skeptics as this is indulgent but completely healthy and pure. I used white sweet potatoes but orange work the same. Happy Thanksgiving!
Sweet Potato Mash with Nut Crumble
Author: Tracey Lemle
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 4-5 large sweet potatoes
- 1 cup rolled oats
- 1⅓ cups chopped pecan halves
- ⅓ cup almond flour
- 3½ tablespoons ghee
- 4 tablespoons coconut oil
- 5½ tablespoons pure maple syrup
- 1½ teaspoons pure vanilla extract
- 2 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon himalayan sea salt
Instructions
- Preheat oven to 375F
- Peel and chop sweet potatoes into large chunks.
- Place sweet potatoes into a large pot, cover with water, bring water to a boil, reduce heat to medium, and boil for about 15 minutes or until the potatoes are fork tender. Drain.
- Lightly grease a 2.5 quart (10 cup) casserole dish with ½ tablespoon of coconut oil.
- Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond flour, 1 teaspoon cinnamon, and ¼ teaspoon salt.
- Pour on 2 tablespoons melted coconut oil, 2 tablespoons ghee, and 2½ tablespoons maple syrup. Stir until combined and set aside.
- Take soft sweet potatoes and put into a large bowl, prepare to mash
- Mash potatoes with the 1½ tablespoons ghee and 1½ tablespoons coconut oil until smooth. Stir in the 3 tablespoons maple syrup, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.
- Spoon mash into dish & sprinkle nut crumble on top
- Bake for 20 minutes