Roasted sweet potatoes get mashed into a silky, spiced base with coconut milk, maple syrup, warm cinnamon, ginger, and a touch of turmeric for color. That smooth filling gets topped with a crunchy, buttery-tasting crumble of chopped pecans and rolled oats, sweetened with more maple syrup and baked until golden and set. The result is a cozy, naturally sweet side with a soft, custardy base and a crisp, nutty topping in every bite. It's built without any dairy or eggs in the ingredient list, so it's a genuinely solid pick for an egg free holiday table. The caramelized edges from that first high-heat roast add real depth, while the second bake locks in the crumble's crunch. Make it ahead and reheat — it holds up beautifully and tastes just as good the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 400°F (205°C). Spread the sweet potato chunks in a single layer on a rimmed baking sheet, drizzle with 2 tbsp melted coconut oil, and toss to coat. Roast for 30–35 minutes, turning once halfway through, until completely tender when pierced with a fork and the edges are beginning to caramelize.
Transfer the roasted sweet potatoes to a large mixing bowl. Add the coconut milk, 3 tbsp maple syrup, cinnamon, ginger, turmeric, and salt. Mash with a potato masher or fork until smooth and well combined, with no large lumps remaining. Taste and adjust salt if needed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
