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A classic holiday side dish that is creamy, sweet and warm. This recipe is dairy-free and gluten-free making it perfect for any guest with these food intolerances.

Serves: 6



  • 2 large sweet potatoes, peeled
  • 2 tbsp coconut butter
  • ½ cup unsweetened almond milk
  • ½ cup coconut sugar
  • 1 tsp vanilla
  • Pinch of cinnamon


  • ¾ cup pecans, whole + small handful of whole pecans for topping (optional)
  • ½ cup almond flour
  • ½ cup coconut sugar
  • 1 tbsp coconut butter
  • Pinch of salt


  1. Chop sweet potatoes into medium size pieces.
  2. Bring large pot of water to a boil, add sweet potatoes then lower to a simmer. Boil until sweet potatoes are tender with fork, about 20 minutes.
  3. Once sweet potatoes have softened, drain and add to large bowl. Then add remaining base ingredients.
  4. Using an electric mixer, beat until creamy and smooth texture is reached. Then set aside.
  5. In a small food processor add all topping ingredients (except for the small handful of whole pecans). Pulse until everything is combined (6-7 pulses).
  6. Preheat oven to 350°F.
  7. Place sweet potato mixture into a casserole dish and smooth it out. Then top with the crumble and smooth it out. Place whole pecans on top of casserole dish (optional).
  8. Place casserole dish in oven for 30 minutes, crumble will turn to a golden brown.
  9. Let cool for 5-10 minutes then serve.



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