Ingredients

Base:
• 2.5 lbs (about 4 medium) sweet potatoes, peeled & cubed
• 2 tbsp melted coconut oil or butter
• 1 large egg (or flax egg for vegan)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of sea salt
• 1–2 tbsp monk fruit–erythritol blend (optional—only if you prefer extra sweetness)

Pecan Streusel Topping:
• ¾ cup chopped pecans
• ¼ cup rolled oats (certified gluten-free if needed)
• 2 tbsp almond flour
• 2 tbsp melted coconut oil or butter
• 1 tbsp maple-flavored monk fruit syrup (or pure maple syrup)
• ¼ tsp cinnamon
• Pinch of salt

Instructions

Roast sweet potatoes: Toss cubes with 1 tbsp oil, spread on a lined sheet. Roast at 400°F (200°C) for 25–30 min until very tender.
Transfer hot potatoes to a food processor or bowl. Add remaining base ingredients (including remaining 1 tbsp oil). Blend or mash until ultra-smooth and creamy. Taste—adjust spice or sweetness.
Spread into a greased 8×8″ or 9×9″ baking dish.
Make streusel: In a bowl, combine pecans, oats, almond flour, cinnamon, and salt. Drizzle with oil and syrup; mix until crumbly.
Sprinkle topping evenly over sweet potato base.
Bake at 350°F (175°C) for 20–25 min until topping is golden and crisp.
Cool 10–15 min before serving—lets it set for clean slices.

💡 Make-ahead tip: Assemble 1 day ahead (unbaked), refrigerate, then bake 30–35 min. Or freeze base + topping separately for up to 1 month.*