Any time I get the chance to use sweet potatoes in a recipe, I do. Thanksgiving is the perfect holiday to put my twist on the classic sweet potato casserole. Sweet potato purée can be too watery, too sweet or too… mush. The last thing we want on our thanksgiving table is baby food. This sweet potato crumble is perfectly sweet and creamy with a thick consistency that scoops beautifully. The herby and nutty crumble adds savory texture with a crunch, and spice that tickles the tongue. Next time you’re thinking of changing up the traditional thanksgiving yam dish or you’re craving a way to amp up your sweet potato for dinner, this is the recipe you should try. It’s also easily turned vegan, gluten-free and its naturally sweetened!

Vegan or not, here I come!

This sweet potato purée is just as good vegan and not. To turn this yummy dish vegan, use coconut milk instead of heavy cream and milk, then use additional olive oil instead of butter in the crumble. The coconut milk contributes the same amount of creaminess and thickness without compromising flavor. Here is what you’ll need for the purée:

• sweet potatoes
• olive oil
• heavy cream & milk OR coconut milk
• maple syrup
• ground ginger
• salt & pepper

I HERBy declare this NUThing but amazing!

This nutty herb crumble takes this dish up a notch, or even a few notches! It turns it from a standard vegetable dish to an indulgent addition to any meal. Sweet potatoes can be very sweet, so the addition of this herb & nut crumble adds a much needed savory touch. I also love to top the dish with fried sage to up the crispiness. For the sweet potato crumble you’ll need:

• flour
• oats
• pecans
• walnuts
• maple syrup
• olive oil or butter
• garlic
• thyme
• rosemary
• sage
• salt & pepper

This may seems like a lot of ingredients but believe me, it’s as easy as throwing it all in a blender and watching it do all the work.

Who else is invited to the Thanksgiving Feast?

This sweet potato crumble definitely deserves a seat at the table, but who else is invited?

For a vegan or vegetarian meal: vegan stuffing, my creamy cashew gravy, roasted veggies like beets, asparagus, carrots and fennel, roasted fruits like peaches, pears or apples.

For an all in meal: maple orange glazed turkey, my chunky leek & butter stuffing, mac&cheese, roasted veggies, mashed potatoes.

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Don’t waste the sweet potato skins?

There are many reasons to not waste the skin: you can turn them into something delicious, they are full of vitamins and fiber and why waste food when you don’t have to?

• crispy baked sweet potato chips
• use them as vessels for twice baked sweet potatoes, rice or anything you like!
• toss in olive oil and roast with cheese and veggies