Twas the night before Thanksgiving and I finally create a new recipe that it absolute heaven and worthy of the Thanksgiving table. It’s the flavor of Thanksgiving itself. The whole family will love it! And what do I realize? After snapping photos, I come to find that I forgot to put it back in the fridge so it sat out all day long. I love my family too much to feed it to them and take a gamble. So instead, I will be feeding them my No Bake Pumpkin Spice Brownies for dessert, and I will put a rain check on this one for Christmas I guess.
I love, love, love pumpkin pie. However, there is always someone who brings it to the gathering, so I decided to dabble with something with sweet potatoes instead. I know, I know, they are pretty similar, but when you have them side by side, they are actually quite different. Much more different than you realize.
Last year, I made a Pumpkin Pie Crumble, and this recipe takes it up a notch. While it’s similar, there are a few things I did differently and I am happy with the results. First, I added coconut oil to the filling. This made a world of a difference in the texture of the filling. Also, I used rolled oats instead of quick oats. Honestly, next time I make the pumpkin crumble I will be doing the same thing. I had a gluten free all purpose flour that I had never used and added that to the mix on this one. It was really good, but I honestly prefer the flavor you get from having almond flour. You can use almond meal/flour or really a lot of different flours would work great. And by all means, if coconut oil is not your favorite route, use ghee or real butter. Just try to avoid margarine as it is just not in the category of real food. This Sweet Potato Pie Crumble is surely a dessert that no one will know is full of good, wholesome real food ingredients!
I hope that your Thanksgiving Day is full of happiness, love, friends, family and those who matter the most to you. For those who may not have such a Thanksgiving ahead of them, for those who may find sadness and pain over the holidays, I hope that amidst the pain and tears you can find gratitude. Gratitude for the tough times, the challenges and all of the things that push us to grow and become stronger. For those who struggle with food and their relationship with it, I hope that you can find calm from the anxiety that a holiday surrounded by food can bring. I hope that you can find peace and be present to the ones you are with and those that you love.
Wherever you are, whoever you are, know that everything that has happened before this day has brought you to be the exact person you are right now. And you are exactly who you should be in this very present moment. And that is something to be grateful for. Happy Thanksgiving!
- 4 medium sweet potatoes skinned and cut into quarters or 1 1/2 can sweet potato puree (about 3 cups sweet potato puree)
- 2 eggs or flax eggs, lightly beaten
- 1/2 cup unsweetened almond milk or milk of choice
- 1/3 c coconut oil melted
- 1 1/2 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 2-3 tsp cinnamon
- sea salt
- 1 cup rolled oats regular or gluten free
- 2/3 cup almond flour or other whole grain flour of choice
- 1/2 cup coconut oil
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 tsp vanilla
- dash of sea salt
- Preheat oven to 350°F.
- In a medium pot, boil sweet potatoes for about 10 minutes or until soft.
- Remove from pot allow to cool for 10 minutes. Then transfer to food processor and process until smooth.
- Lightly beat eggs and then add all other ingredients for the filling and stir to combine.
- Grease an 8" pan with coconut oil and pour the sweet potato mixture in.
- Place in the oven for about 25-30 minutes
- While that is baking, stir all of the ingredients together for the crumble topping.
- When the sweet potato mixture is sturdy enough, (put a toothpick in and see that it is not all liquid) pour the crumble topping gently on top of the mixture.
- Allow to bake for another 15-25 minutes or until the topping is to the darkness preferred.
- Allow to cool for about 15 minutes before serving.
- Store leftovers in the fridge!