• 90 MIN
  • SERVES 6-8



  • 3 pounds sweet potatoes
  • ½ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon sea salt

Crumble Topping

  • ²/₃ cup almond flour
  • ¹/₃ cup coconut flour
  • ¼ cup brown sugar, packed
  • 7 tablespoons unsalted butter, cubed and divided
  • 1 cup pecans, roughly chopped


  1. Place sweet potatoes on a baking sheet and place in a 350°F oven. Bake for 45 minutes or until sweet potatoes are tender. Remove from oven and cool. Peel off skins and discard. Cut potatoes into large pieces.
  2. Place sweet potatoes in a mixing bowl with brown sugar, cinnamon, nutmeg, and salt. Stir until evenly mixed and potatoes are slightly mashed. Place in an oven safe baking dish
  3. For the crumble topping, combine almond flour, coconut flour, brown sugar. Incorporate 4 tablespoons butter until crumbly mixture forms then mix in pecans.
  4. Crumble topping over sweet potatoes and dot with remaining butter. Bake for 40 minutes or until top is golden brown.