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Sweet Potato Pie Crumble

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Author: Lorie Yarro



  • 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

Crumble Topping

  • 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!


This is the first time I have ever used coconut sugar in a recipe. It turned out pretty well. You can use twice the amount of maple if you prefer!