This comforting Thanksgiving side dish combines creamy, cinnamon-spiced sweet potatoes with a crunchy pecan, pumpkin seed, and date topping. Naturally sweetened without refined sugar or marshmallows, it's a delicious, nutrient-rich twist on a holiday classic. Plus, it can be prepared ahead of time for easier holiday entertaining.
Serves 8
ingredients:
3 large organic sweet potatoes (about 3 lbs), peeled and cubed
¼ cup organic whole milk or unsweetened dairy-free milk (no oat milk)
¼ cup grass-fed butter or ghee, melted
1 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp kosher salt
¼ tsp ground black pepper
Pecan Crumble Topping
¾ cup organic pecans, roughly chopped
¼ cup organic pepitas (pumpkin seeds), roughly chopped
4 Medjool dates, pitted and chopped
¼ cup gluten-free almond flour
2 tbsp grass-fed butter or ghee, melted
Directions:
Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for approximately 20–30 minutes, until easily pierced with a fork.
Drain the sweet potatoes thoroughly and transfer to a mixing bowl. Mash until smooth, using a potato masher or electric mixer.
Add the milk, melted butter, vanilla, cinnamon, nutmeg, salt, and pepper. Mix until creamy and well combined.
Preheat the oven to 375°F.
In a separate bowl, combine the pecans, pepitas, chopped dates, almond flour, and melted butter. Stir until the mixture forms a crumbly topping.
Spread the sweet potato mixture evenly in a 9 × 13-inch baking dish.
Distribute the pecan crumble over the sweet potatoes.
Bake for 25–30 minutes, until heated through and the topping is lightly golden.
Remove from the oven and serve warm.
Make-ahead tip: Prepare the sweet potato mixture and pecan crumble up to one day in advance. Store separately in airtight containers in the refrigerator. Before baking, allow the sweet potatoes to sit at room temperature for approximately 30 minutes, then assemble and bake until heated through and golden.
Recipe adapted from Lisa Bryan | DOWNSHIFTOLOGY.com