Ingredients
5 large sweet potatoes
3 tbsp Moresh extra-virgin olive oil
1¼ cups milk of your choice
1 tsp ground ginger
¾ tsp sea salt
¼ tsp black pepper
fresh sage leaves, for garnish
Crumble Topping
⅔ cup whole rolled oats
½ cup pecans, plus more for garnish
½ cup walnuts
1 tbsp maple syrup
3 tbsp Moresh extra-virgin olive oil
½ tsp dried thyme leaves
1½ tsp sea salt
¼ tsp freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
- Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
- Make the crumble topping: In a food processor, place the oats, pecans, walnuts, maple syrup, olive oil, thyme, salt, and pepper and pulse until just combined. Remove and set aside.
- Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
- Sprinkle with the crumble topping, additional nuts. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp. Garnish with sage and serve.
