Vanilla Coconut Sweet Potato Crumble

As we move into the season of celebrations, we are excited to share this delicious, grounding, and sugar-free Vanilla, Coconut, Sweet Potato Crumble Recipe with you!

In Ayurveda, sweet potatoes are seen as a nourishing, sattvic food—one that promotes peace, balance, and clarity. They help to pacify vata and pitta doshas, making this dish ideal for the cooler months when we crave warmth and comfort.

This crumble combines the richness of sweet potatoes, creamy coconut, and ghee (or coconut oil), supporting your body’s digestion and immunity while indulging your senses. Topped with pecans and coconut flakes, it's a decadent, yet wholesome option that aligns perfectly with Ayurvedic principles—balancing sweetness with grounding fats and spices like cinnamon and cardamom to boost digestion without overloading on sugar.

Vanilla Coconut Sweet Potato Crumble

Ingredients for the Sweet Potato Filling:

• 3-4 medium-sized sweet potatoes, chopped (you can peel them if you’d like, but I prefer to keep the skin on for the extra fiber!)
• ⅓ cup full fat coconut milk
• 3 Tbsp ghee or coconut oil
• 2 Tbsp coconut butter
• ¼ cup pure maple syrup
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla bean

Ingredients for the Pecan Topping:

• 2 cups pecans, chopped (or kept whole for extra decadence)
• ½-¾ Cup unsweetened coconut flakes
• 2 Tbsp ghee or coconut oil
• 3 Tbsp pure maple syrup
• 1 tsp cinnamon
• ¼ tsp cardamom
• pinch salt

Directions:

For the sweet potato:

• Place sweet potatoes in a large pot, cover with water, and bring to a boil. Allow them to boil until they are completely soft (about 15 minutes). Drain and transfer to a food processor. (You can also mash/mix by hand if you do not have a food processor). Add the remaining ingredients (for the mash) to the food processor and blend until it’s smooth or has reached your desired consistency.
• Pour mash into an 8×8 baking dish. Use a spoon to smooth out the surface.

For the topping:

• Preheat the oven to 375 degrees. In the meantime, in a medium-sized bowl, combine all of the topping ingredients. Mix well and spread over the sweet potato mash.
• Cover with foil and bake for 20 minutes at 375 degrees.
• Remove foil and bake for another 20-25 minutes. Keep an eye on the pecans. If they begin to brown, cover again with the foil.

I hope this recipe nourishes both your body and soul this upcoming holiday season! 🧡