Sweet Potato Crumble

Sweet potato crumble

This vegetable crumble is a great way to transform your holidays leftovers into a comforting, tasty main course.

Yield: 4 ramekins


  • 1 tbsp avocado oil
  • 2 medium sweet potatoes, peeled and cut into 1/4 inch slices
  • 1 leek, sliced (white and green part only)
  • 1/4 cup vegetable broth
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 3/4 cup Hippie Snacks Grain Free Granola Seeds & Fruit
  • 2 tbsp coconut oil


  1. Heat oven to 350 degrees F. In a large skillet over medium-high heat, heat avocado oil. Add sweet potatoes and cook for 5 minutes, gently stirring to keep potatoes from sticking to the pan.
  2. Add sliced leek and cook for 3 minutes more while stirring. Reduce heat to medium.
  3. In a small bowl, combine vegetable broth, maple syrup, apple cider vinegar, 1 tbsp thyme leaves and sea salt. Pour over ingredients in skillet. Cook, covered for 10 minutes, stirring occasionally.
  4. In another small bowl, mix granola, coconut oil and remaining 1 tbsp thyme leaves.
  5. Divide sweet potato mixture evenly among four small ovenproof ramekins. Sprinkle with granola mixture and bake until granola is golden, 15 to 18 minutes.
  6. Once done, top with more thyme if desired. Enjoy!


About the author

Michelle Garland is a Certified Nutritional Practitioner who graduated with First Class Honours from the Institute of Holistic Nutrition in Vancouver, BC. She also holds a Raw Food Chef Certification from Vancouver’s Raw Foundation, Culinary Arts and Nutrition Institute. Her commitment to help others manifest change comes from her own personal transformation in life. A shift that awakened her to the healing force of natural foods and conscious living. What started as a passion has transformed into an ever-evolving life journey and professional career.

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