styling and Photography by Chay Berger
Food prep by leah hamaoui

Sweet Potato “Kugels” with Crispy Nut Crumble

By Estee Kafra

I love the elongated shape of this sweet potato side dish on a plated dish. The crumbs can be made in advance and frozen. I hope your family enjoys them as much as mine did.

serves 10

• 5 smaller, similar-sized sweet potatoes
• ¼ cup oil, plus more for coating
• ½ cup brown sugar
• 1 Tbsp water
• 2 Tbsp Heaven & Earth Silan or maple syrup
• pinch cinnamon
• pinch ginger (optional)
• Nut Crumble
• ¾ cup almond flour
• ¼ cup Heaven & Earth Coconut Flour
• ¼ cup ground hazelnuts or more almond flour
• ½ cup brown sugar, packed
• ½ tsp cinnamon
• ¼ tsp ginger (optional)
• pinch salt
• 3½ Tbsp avocado oil

Preheat oven to 350°F (175°C).

Cut the sweet potatoes in half lengthwise.

Pour a few tablespoons oil on a baking sheet, dip the cut side of the potato in it, and place it on the baking sheet, face down. Bake for 30 minutes.

Remove sweet potatoes from oven and flip them over to the other side.

Heat the oil, brown sugar, water, silan or maple syrup, cinnamon, and ginger, if desired, in a saucepan and stir until melted.

Brush cut side of the sweet potatoes with the glaze and bake for another 15–20 minutes, until cooked through.

To prepare the nut crumble, combine the flours, hazelnuts, brown sugar, cinnamon, ginger, if desired, and salt in a large bowl and mix. Add the oil and mix until small crumbs form. Place on a baking sheet and bake for 10–12 minutes, until just browning.

Store the sweet potatoes and crumble separately.

To serve, heat the sweet potatoes and place crumble on top right before serving.