Plant-based, clean and healthy sweet potato crumble
Clean, nutritious, plant-based sweet potato crumble! Your new favorite grain-free, low-sugar, delicious and insanely good for you dessert.
I almost never bake - partially because I’m a terrible baker, but mostly because I like to keep my distance from sugar.
When I do find myself craving something sweet, I prefer to whip something healthy up at home rather than opt for something store-bought - for the sake of my health, waistline and skin, you know?
Made with sweet potato, dates, almond flour, ghee or coconut oil and a handful of grounding, healing spices, this sweet potato crumble is delicious and as clean as it gets as far as desserts go.
Here’s everything I love about it -
-Sweet potato crumble is nothing new. You can find delicious varieties of it all over the internet. One that eliminates crap and includes health promoting ingredients - I haven’t seen any. This one totally fills that void.
-After all these years, it still blows my mind that sweet potato is a vegetable. I mean, it’s so naturally sweet and decadent, yet loaded with nutrients and health benefits. My mouth waters just thinking about all that fiber, Vitamin A that keeps your eyes and immune system strong, and the antioxidants protecting your cells from everyday ware and tear.
-It’s as low sugar as it gets as far as desserts go. The majority of the sweetness comes from the sweet potato, which like I said, is a vegetable. There’s only 1.5 tbsp of maple syrup for the entire crumble and just 1 date per serving. I’m a big proponent of cutting sugar from your diet, whether your concern is weight loss, reducing inflammation, clearing your skin or improving your general health. Cutting it from your diet won’t just facilitate these goals, they’ll accelerate your efforts.
-It includes a great mix of spices, all with powerful health benefits. Ginger, Turmeric and Cinnamon each have unique benefits including aiding digestion, preventing bloat and gas, and reducing inflammation throughout the body.
-Because it contains only real, whole foods, you don’t have to limit your intake to dessert only. I like to enjoy a small square or spoonful after meals to satisfy my sweet tooth, but it makes a great breakfast or midday snack, too!
-It’s hard to mess up. Like I said, I am a terrible baker. If this crumble intimidates you at all, remember: If I can get this right, you have nothing to worry about.
-It’s a great dish for toddlers. It’s got everything - vegetables, healthy fats, protein, and you can even sub oats for almond flour if you want to add grains, too.
-I like to limit oil in my diet as much as possible. That’s hard to do with baking. That said, there is less than one tbsp per serving of this crumble. Not perfect, but pretty damn good. If you like ghee, you can sub that for oil. If you’re strictly plant-based, and are ghee-curious ( it is delicious), you may want to try this plant-based version of it. You won’t get all the insane health benefits that come with real ghee, but you ‘ll get the flavor.
I could go on and on about this dish, that’s how much I love it.
It’s a new staple in our house and I’m excited to try all sorts of versions and varieties to keep it exciting and new for years to come.
Check out the full recipe below. I hope you enjoy it in good health and love it as much as I do!
Healthy Sweet Potato Crumble
Prep Time: 15 minutes | Cook Time: 60 minutes | Yields: 6 servings
Ingredients:
1 very large sweet potato, grated
4 tbsp ghee, plant-based ghee , or coconut oil
1/2 cup raw unsalted pecans, roughly chopped
1/2 cup quick oats (sub almond flour for grain-free option)
1.5 tbsp maple syrup
1 tsp ground ginger
3 tsp ground cinnamon
1/2 tsp ground vanilla
6 dates, pitted and roughly chopped
1 tsp ground turmeric
pinches of mineral salt
Directions
Preheat oven to 350 degrees
Peel and grate your sweet potato. I recommend using a food processor to do this. Set aside in a medium size mixing bowl.
Roughly chop the pecans. In a large frying pan, melt 2 tbsps of coconut oil over low to medium heat. Add maple syrup and a pinch of mineral salt. Mix well, then add pecans, almond flour, ground ginger, 2 tsp of cinnamon and vanilla. Stir to completely coat the pecans. Toast for 3 minutes. Remove from heat and let cool.
Roughly chop dates, then add to bowl with sweet potatoes. Add remaining 2 tbsp of coconut oil (melted), turmeric and 1 tsp of cinnamon and a pinch of salt. Mix well.
Lightly grease a baking dish - a ceramic dish or pyrex both work well. Pour sweet potato mixture into the dish to about 2-3'' in height.
Pour and spread a thin layer of crust mixture over the sweet potatoes.
Bake covered (with a tight fitting piece of tin foil) for an hour, on the middle rack. Remove tin foil at the 50 minute mark and bake uncovered for the last 10 minutes for a crispy crust. Remove from oven and let cool for 5-10 minutes before serving.
Keeps in the fridge for about 5 days. To heat, pop it in the oven at 350 degree for 5-10 minutes.
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