Save Creamy spiced sweet potato purée layered with crunchy pecan crumble and coconut whipped cream makes these festive vegan dessert cups a crowd-pleaser at Thanksgiving. This plant-based treat combines rich flavors with satisfying textures, perfect for autumn gatherings.
I first tried this recipe last Thanksgiving when searching for a vegan dessert that would wow everyone at my table. The mix of warm spices and the velvety sweet potato layer instantly became a family favorite, and we now look forward to these cups each year.
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
- Prep Sweet Potatoes:
- Preheat oven to 375°F (190°C). Place sweet potato cubes on a baking tray, toss with a pinch of salt, and roast for 25 to 30 minutes until tender. Let cool slightly.
- Make Pecan Crumble:
- While sweet potatoes roast, mix pecans, oats, coconut oil, coconut sugar, cinnamon, and a pinch of salt in a bowl. Spread mixture onto a lined baking tray and bake for 10 to 12 minutes until golden and crisp. Set aside to cool.
- Blend Sweet Potato Layer:
- Transfer roasted sweet potatoes to a food processor. Add maple syrup, almond milk, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy. Taste and adjust sweetness if needed.
- Prepare Coconut Whipped Cream:
- Scoop out solid white coconut milk from the chilled can. Beat with an electric mixer until fluffy, then add maple syrup and vanilla extract. Whip until soft peaks form.
- Assemble Dessert Cups:
- Layer sweet potato purée at bottom of glasses, add pecan crumble, and top with coconut whipped cream. Repeat layers if desired. Chill for at least 30 minutes for best texture.
Save Last year, everyone from our youngest to oldest guests asked for seconds and took some home—these cups were the sweetest family surprise of our Thanksgiving spread.
Required Tools
Baking trays, food processor or blender, mixing bowls, electric mixer, serving cups or glasses
Notes
For extra flavor, add a pinch of ground ginger or cloves to the sweet potato purée. You can also substitute walnuts for pecans if preferred. Assemble up to 1 day in advance and add whipped cream just before serving for freshness. Pairs well with spiced chai or dessert wine.
Nutritional Information
Per serving: calories 310, total fat 18 g, carbohydrates 36 g, protein 4 g
Save Serve these cups chilled with an extra sprinkle of cinnamon. They're sure to bring festive color and cheer to any holiday table.
Recipe Help
- → How do I create smooth sweet potato purée?
Roast sweet potatoes until tender, then blend with almond milk, maple syrup, and spices until creamy and smooth.
- → Can I make the dessert cups ahead of time?
Yes, assemble up to one day in advance and add coconut whipped cream just before serving for best texture.
- → What makes the pecan crumble crunchy?
Pecans, oats, coconut oil, and coconut sugar roast together, creating a golden, crisp texture for layering.
- → How do I whip coconut cream successfully?
Chill coconut milk overnight, scoop out solids, and beat with maple syrup and vanilla until fluffy and soft peaks form.
- → Are these cups suitable for gluten-free diets?
Yes, use certified gluten-free oats for the crumble to ensure the cups remain gluten-free and safe for most dietary needs.