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sweet potato puree with herb & nut crumble

Sweet Potato Purée with Herb & Nut Crumble

  • Author: Victoria Cozen
  • Prep Time: 40 minutes
  • Cook Time: 80 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x

Description

Creamy sweet potato purée topped with a nutty herb crumble and fried sage. Can be made vegan.


Scale

Ingredients

For the sweet potato purée:

  • 5 large sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream & 1/2 cup whole milk OR  1 cup coconut milk
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon seal salt
  • 1/4 teaspoon pepper

For the herb & nut crumble:

  • 2 tablespoons all purpose flour or almond flour
  • 1/4 cup rolled oats
  • 1/4 cup pecans
  • 1/4 cup walnuts
  • 2 teaspoons maple syrup
  • 5 tablespoons butter or 1 1/2 tablespoons olive oil
  • 1/2 garlic clove
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon fresh rosemary
  • 1 teaspoon sea salt
  • 1/8 teaspoon pepper

For the fried sage:

  • 1/2 cup sage leaves
  • olive oil
  • sea salt

Instructions

For the sweet potato purée:

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Place sweet potatoes on baking sheet and roast until tender, about 60 minutes. Poke holes in the sweet potatoes before roasting.
  3. When finished roasting, allow sweet potatoes to cool.
  4. Remove flesh from sweet potatoes and place in a food processor with milk & cream (or coconut milk), maple syrup, olive oil, ginger, salt and pepper.
  5. Process until smooth.
  6. Grease an 8×11 inch rectangle baking dish or a 9 inch round dish with olive oil. Spread the purée evenly in the dish.

For the herb & nut crumble:

  1. Place flour, oats, nuts, butter or olive oil, maple syrup, garlic, herbs, salt and pepper in a food processor and pulse until just combined.
  2. Sprinkle the crumble evenly on top of purée. Top with additional whole nuts if desired.
  3. Drizzle with olive oil and bake for 20 minutes or until crumble is golden brown.

For the fried sage:

  1. Coat a skillet with olive oil and heat until simmering.
  2. Add sage leaves to pan, let them fry for about 30 seconds then flip and leave them 30 more seconds.
  3. Remove from skillet with a spoon and place on a paper towel to absorb excess oil.
  4. Sprinkle immediately with salt.
  5. When sweet potato purée is finished baking, remove from oven and top with crispy fired sage.


Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 330
  • Sugar: 3.7 g
  • Fat: 17 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 15.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.2 g
  • Fiber: 6.2 g
  • Protein: 5.9 g
  • Cholesterol: 12 mg