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Every year for the last decade+, I’ve made these tri-colored rainbow sweet potatoes for thanksgiving dinner. It’s beautiful, it’s delicious, and it’s my tradition!! And now I’m sharing my tradition with you.
I’ll work on the exact measurements and update that here eventually, but for now here is how you can start testing this out for your household!
Rainbow Sweet Potatoes
Ingredients
Crumble Topping
- 2 parts pecans
- 1 part coconut sugar
- 1 part coconut oil
- 1 part oat flour
- Cinnamon
- Nutmeg
- Salt
Sweet Potato Layer
- 4-6 roasted sweet potatoes (any combo of white, orange, and/or purple)
- 1 tablespoon coconut oil per sweet potato used
- Splash milk of choice per sweet potato used
- Dash cinnamon per sweet potato used
- Pinch salt per sweet potato used
Instructions
Crumble Topping
- Combine all topping ingredients until well combined and crumbly. Set aside until ready to top the sweet potatoes. This can be made in advance too!
Sweet Potato Layer
- Peel the roasted sweet potatoes and mash up with the coconut oil, milk, cinnamon and salt. Some sweet potatoes are drier than others (e.g. purple sweet potatoes), so add more milk and coconut to get a similar consistency to hummus.
- Place sweet potato mixture in baking dish, alternating colors if using multiple types of sweet potato.
- Top evenly with crumble topping.
- Bake at 350 for 45 minutes or until the topping is golden.
