• Prep Time10 min
  • Cook Time15 min
  • Perform Time15 min
  • Total Time40 min
  • Cuisine
    • American
  • Course
    • Appetizer
  • Suitable for Diet
    • Vegetarian


For the Sweet Potato

  • 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



Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9×13-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.