I love ALL the sweets and treats this time of year but sugar crashes are NOT my favorite.
And since I’ve made healthy sweet treats kind of my thing, I always try to maximize nutrition and flavor at once, which brings us to the humble (sweet) potato.
Sweet potato’s are drastically underrated for their treat potential.
They’re loaded with fiber, antioxidants, and are the perfect base for a dessert.
I’d say this is something between a sweet potato casserole and a pumpkin pie in texture. And the topping is like crumbly, nutty, and shortbread-esque and I think I’ll be trying it out on a lot of things moving forward. It’s drool-worthy!
Healthy Sweet Potato Crumble
3 large sweet potatoes, baked in oven until fork tender
1 cup Greek yogurt
1 tsp vanilla
2/3 cup coconut sugar (use more or less depending on how sweet you like things. I’ve found ½ cup to be perfect for me personally, but I use 2/3 when making it for others!)
1 tbsp pumpkin pie spice or cinnamon
2 eggs
Pinch of salt
Topping
1 ½ cup almond flour
6 tbsp melted butter
1 ½ cup chopped pecans
MAKE IT
Add cooked sweet potatoes to a bowl and mash with a fork.
Add in Greek yogurt, eggs, and spices and mix well.
Pour into a 9×9 oven safe dish and top with topping.
Place in a 350F oven for about 20 minutes or until the top is golden. Enjoy 🙂
To make topping:
Add all ingredients to a bowl and mix well until a crumbly mixture forms.
