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Sweet Potato Mash with Nut Crumble

Yields1 ServingPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

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

 4 large sweet potatoes
 1 cup rolled oats
 1 ⅓ cups chopped pecan halves
 ⅓ cup almond flour
 3 ½ tbsp ghee
 4 tbsp coconut oil
 5 ½ tbsp pure maple syrup
 1 ½ tsp pure vanilla extract
 2 tsp cinnamon
 ¼ tsp ground nutmeg
 ¾ tsp himalayan sea salt
1

Preheat oven to 375F

2

Peel and chop sweet potatoes into large chunks.

3

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.

4

Lightly grease a 2.5 quart (10 cup) casserole dish with 1/2 tablespoon of coconut oil.

5

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 1/4 teaspoon salt.

6

Pour on 2 tablespoons melted coconut oil, 2 tablespoons ghee, and 2 1/2 tablespoons maple syrup. Stir until combined and set aside.

7

Take soft sweet potatoes and put into a large bowl, prepare to mash

8

Mash potatoes with the 1 1/2 tablespoons ghee and 1 1/2 tablespoons coconut oil until smooth. Stir in the 3 tablespoons maple syrup, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.

9

Spoon mash into dish & sprinkle nut crumble on top

10

Bake for 20 minutes

11

Serves 10-12