Sweet Potato Crumble with Coconut-Pecan Topping
Recipe from Alisa Reynolds
This warm, comforting Southern-inspired dessert is layered with velvety mashed sweet potatoes and finished with a golden, buttery coconut-pecan crumble. It's a guaranteed crowd-pleaser that’s easy to prep and perfect for gatherings—or indulgent weeknight moments at home.
20 minutes
25-30 minutes
8
What You'll Need
Ingredients
Sweet Potato Base
3 cups mashed sweet potatoes (about 3 medium; peeled, chopped, boiled, and drained)
¼ cup brown sugar
1½ teaspoons ground cinnamon½ teaspoon ground nutmeg
¼ teaspoon kosher salt
2 tablespoons vegan butter, divided
1 teaspoon vanilla extract
Coconut-Pecan Crumble Topping
1 cup shredded coconut
½ cup chopped pecans
3 tablespoons gluten-free flour
½ cup brown sugar
½ cup vegan butter, softened
1 tablespoon ground cinnamon
½ tablespoon ground nutmeg
¼ teaspoon kosher salt
Directions
Step 1
Peel and chop the sweet potatoes into chunks.
Step 2
In a large pot, add the potatoes with water, 1 tablespoon of vegan butter, cinnamon, nutmeg, salt, and vanilla extract. Boil until fork-tender, about 20–25 minutes. Drain well.
Step 3
Mash the sweet potatoes in a large bowl and stir in the brown sugar and remaining 1 tablespoon of vegan butter until smooth.
Step 4
Preheat the oven to 350°F.
Step 5
Spread the mashed sweet potato mixture into a greased baking dish or individual ramekins.
Step 6
Make the crumble topping: In a separate bowl, mix the shredded coconut, chopped pecans, flour, brown sugar, cinnamon, nutmeg, and salt. Add the softened vegan butter and use your hands or a fork to mix until crumbly.
Step 7
Evenly sprinkle the crumble mixture over the sweet potato base.
Step 8
Bake uncovered for 25–30 minutes, or until the top is golden brown and crisp.
Step 9
Serve warm, as-is or with a scoop of dairy-free ice cream.
Pro Tips
- Make Ahead : Assemble the dish up to a day in advance and bake right before serving.
- Nut-Free Option : Swap in sunflower seeds or rolled oats for the pecans.
- Texture Boost : Lightly toast the shredded coconut before mixing into the crumble for extra depth.
Chef Alisa Reynolds
Chef Alisa Reynolds is a celebrated L.A.-based chef and the founder of My 2 Cents, known for blending elevated Southern comfort food with modern flavors. A Top Chef alum and advocate for Black culinary traditions, she brings heart, heritage, and bold creativity to every dish she serves.
