Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/4 cup plain Greek yogurt
  • 3 tbsp pure maple syrup
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/2 cup almond flour
  • 1/2 cup raw pecans, roughly chopped
  • 2 tbsp melted coconut oil

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil and salt on a parchment-lined baking sheet.
  2. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  3. Transfer the roasted potatoes to a mixing bowl. Add the Greek yogurt, 2 tbsp maple syrup, cinnamon, and ginger.
  4. Mash until the texture is velvety, leaving a few small chunks for a rustic feel, then spread evenly into a 9x9 inch ceramic baking dish.
  5. In a small bowl, combine almond flour, chopped pecans, melted coconut oil, 1 tbsp maple syrup, and cinnamon. Stir until the mixture resembles wet sand.
  6. Sprinkle the crumble evenly over the potato base.
  7. Bake for another 10–12 minutes until the topping smells nutty and looks golden brown.