Sweet potato, pecan crumble, and coconut cream combine for a creamy, plant-based treat at Thanksgiving.
# What You’ll Need:
→ Sweet Potato Layer
01 - 2 large sweet potatoes (about 600 g), peeled and cubed
02 - 3 tablespoons maple syrup
03 - 1/2 cup unsweetened almond milk
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - Pinch of salt
→ Pecan Crumble
08 - 3/4 cup pecans, roughly chopped
09 - 1/2 cup gluten-free rolled oats
10 - 2 tablespoons coconut oil, melted
11 - 2 tablespoons coconut sugar
12 - 1/2 teaspoon ground cinnamon
13 - Pinch of salt
→ Coconut Whipped Cream
14 - 1 can (13.5 ounces) full-fat coconut milk, chilled overnight
15 - 2 tablespoons maple syrup
16 - 1/2 teaspoon vanilla extract
# How-To:
01 - Set the oven to 375°F (190°C) to prepare for roasting.
02 - Arrange sweet potato cubes on a baking tray, season lightly with salt, and roast for 25 to 30 minutes, or until tender. Allow the sweet potatoes to cool slightly after roasting.
03 - In a mixing bowl, combine chopped pecans, rolled oats, melted coconut oil, coconut sugar, ground cinnamon, and a pinch of salt. Spread the mixture evenly on a lined baking tray and bake for 10 to 12 minutes until golden and crisp. Let cool completely.
04 - Transfer the roasted sweet potatoes to a food processor. Add maple syrup, almond milk, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy, adjusting sweetness if preferred.
05 - Scoop the solidified coconut milk from the chilled can into a bowl, discarding or reserving the liquid. Using an electric mixer, beat until fluffy. Add maple syrup and vanilla extract, then continue to whip until soft peaks form.
06 - Spoon the sweet potato purée into the bottom of serving cups or glasses, add a layer of pecan crumble, and top with coconut whipped cream. Repeat the layering if desired for increased depth and texture.
07 - Refrigerate the assembled cups for at least 30 minutes to enhance texture. Serve chilled.
