Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 3 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • ¼ cup unsweetened almond milk
  • 1 cup old fashioned rolled oats
  • ½ cup almond flour
  • ¼ cup maple syrup
  • 3 tbsp melted coconut oil
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ¼ cup chopped pecans

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a drizzle of oil and salt on a parchment-lined sheet. Roast for 25–30 minutes until the edges are caramelized and the centers are tender.
  2. Transfer the roasted potatoes to a bowl. Add the maple syrup, melted oil, vanilla, cinnamon, and salt. Use a hand mixer to whip until the texture is velvety and smooth. Slowly stir in the almond milk until you reach a thick, spreadable consistency. Spread the mixture evenly into a 9x9 inch baking dish.
  3. In a medium bowl, combine the rolled oats, almond flour, cinnamon, and salt. Pour in the melted coconut oil and maple syrup. Stir until the mixture looks like wet sand and clumps together easily. Fold in the chopped pecans.
  4. Scatter the oat crumble evenly over the potato base, pressing down very lightly. Bake at 350°F (175°C) for 20 minutes until the topping is golden brown.