Save Creamy, spiced sweet potato purée layered with crunchy pecan crumble and coconut whipped cream, creating a festive, plant-based treat perfect for Thanksgiving gatherings.
I first made these sweet potato dessert cups for a family Thanksgiving when I wanted a creative alternative to traditional pie. Everyone loved the creamy layers and crunchy topping, and now they've become a yearly staple at our celebration.
Ingredients
- Sweet Potato Layer: 2 large sweet potatoes (about 600 g), peeled and cubed, 3 tbsp maple syrup, 1/2 cup unsweetened almond milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, pinch of salt
- Pecan Crumble: 3/4 cup pecans, roughly chopped, 1/2 cup gluten-free rolled oats, 2 tbsp coconut oil, melted, 2 tbsp coconut sugar, 1/2 tsp ground cinnamon, pinch of salt
- Coconut Whipped Cream: 1 can (400 ml) full-fat coconut milk, chilled overnight, 2 tbsp maple syrup, 1/2 tsp vanilla extract
Instructions
- Roast Sweet Potatoes:
- Preheat oven to 375°F (190°C) and place sweet potato cubes on baking tray. Toss with pinch of salt and roast for 25–30 minutes or until tender. Let cool slightly.
- Make Pecan Crumble:
- While sweet potatoes roast, mix pecans, oats, coconut oil, coconut sugar, cinnamon, and pinch of salt in a bowl. Spread on lined baking tray and bake for 10–12 minutes until golden and crisp. Cool.
- Prepare Sweet Potato Layer:
- Transfer roasted sweet potatoes to food processor. Add maple syrup, almond milk, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy. Adjust sweetness if preferred.
- Whip Coconut Cream:
- Scoop solid white coconut milk from chilled can. Beat with mixer until fluffy. Add maple syrup and vanilla extract, whip to soft peaks.
- Assemble Cups:
- Layer sweet potato purée in cups, add pecan crumble, top with coconut whipped cream. Repeat layers if desired. Chill at least 30 minutes before serving.
Save Making these with my kids is a sweet memory: everyone helps layer the cups and sneak a few crumbles to taste. It brings us together before the Thanksgiving meal and makes dessert prep fun.
Required Tools
Baking trays, food processor or blender, mixing bowls, electric mixer for whipped cream, and serving cups or glasses are needed for smooth preparation.
Nutritional Information (per serving)
Calories: 310, Total Fat: 18 g, Carbohydrates: 36 g, Protein: 4 g.
Make Ahead & Pairings
Assemble cups up to a day ahead, adding whipped cream just before serving. Delicious paired with spiced chai or a sweet dessert wine.
Save Serve these festive cups chilled to highlight every layer. They're bound to become a new holiday favorite.
Recipe FAQ
- → How is the sweet potato layer made?
Roasted sweet potato cubes are blended with maple syrup, almond milk, vanilla, cinnamon, and nutmeg until smooth and creamy.
- → What gives the pecan crumble its crunch?
Pecans, gluten-free oats, coconut oil, coconut sugar, and cinnamon are baked until golden and crispy, providing crunch and flavor layers.
- → Can the coconut whipped cream be prepared ahead?
Yes, whip chilled coconut milk with maple syrup and vanilla, then refrigerate until ready to use. Add atop dessert cups before serving for best texture.
- → Are these cups suitable for gluten-free diets?
They are gluten-free when certified oats are used; always check labels to ensure all ingredients meet dietary requirements.
- → What variations can be made?
Substitute walnuts for pecans, add ground ginger or cloves to boost flavor, and assemble cups a day ahead for convenience.
- → How should these dessert cups be served?
Serve chilled, optionally pairing with spiced chai or a dessert wine for a festive touch.