Sweet potato, pecan, and coconut layers make a festive, plant-based dessert ideal for Thanksgiving celebrations.
# Components:
→ Sweet Potato Layer
01 - 2 large sweet potatoes (approximately 21 ounces), peeled and cubed
02 - 3 tablespoons maple syrup
03 - 1/2 cup unsweetened almond milk
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - Pinch salt
→ Pecan Crumble
08 - 3/4 cup pecans, roughly chopped
09 - 1/2 cup gluten-free rolled oats
10 - 2 tablespoons coconut oil, melted
11 - 2 tablespoons coconut sugar
12 - 1/2 teaspoon ground cinnamon
13 - Pinch salt
→ Coconut Whipped Cream
14 - 1 can (13.5 ounces) full-fat coconut milk, chilled overnight
15 - 2 tablespoons maple syrup
16 - 1/2 teaspoon vanilla extract
# Directions:
01 - Set oven to 375°F. Prepare baking trays with parchment paper.
02 - Arrange sweet potato cubes on a tray, season with a pinch of salt, and roast for 25 to 30 minutes until fork-tender. Allow to cool slightly.
03 - Combine pecans, oats, melted coconut oil, coconut sugar, ground cinnamon, and salt in a mixing bowl. Spread mixture on a separate lined baking tray and bake for 10 to 12 minutes until golden and crisp. Cool completely.
04 - Transfer roasted sweet potatoes to a food processor. Add maple syrup, unsweetened almond milk, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy. Adjust sweetness as desired.
05 - Open chilled coconut milk and scoop out solidified cream. Discard or reserve liquid. Beat the solids with an electric mixer until fluffy. Add maple syrup and vanilla extract; continue whipping until soft peaks form.
06 - Layer sweet potato purée into serving glasses, sprinkle with pecan crumble, and top with coconut whipped cream. Repeat layers if desired.
07 - Refrigerate assembled cups for at least 30 minutes prior to serving for optimal texture.
