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Stuffed Sweet Potatoes with Sunflower-Pecan Crumble | Vegan
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5 from 1 vote

Stuffed Sweet Potatoes with Sunflower-Pecan Crumble | Vegan

Tender roasted sweet potatoes are topped with crunchy sunflower-pecan crumble. This holiday-appropriate side requires just 10 minutes of active kitchen preparation. You read that correctly: 10 MINUTES!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Holiday, Side Dish
Servings: 8 side servings
Author: Ashley Melillo | Blissful Basil


Baked Sweet Potatoes

  • 2 pounds extra-large sweet potatoes, washed and quartered (about 3 )*
  • ½ tablespoon to 1 virgin coconut oil, melted

Sunflower-Pecan Topping

  • ½ cup raw pecans, finely chopped
  • ¼ cup raw shelled sunflower seeds
  • ¼ cup old-fashioned rolled oats
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • Dash ground nutmeg (optional)
  • ¼ cup virgin coconut oil, melted
  • ¼ cup pure maple syrup, at room temperature or warmer, plus more for serving
  • ½ teaspoon pure vanilla extract


  • Preheat the oven to 400F.
  • Lightly brush the fleshy side of each sweet potato with the melted coconut oil and place, flesh side up, in a large rectangular baking dish (they should be quite snug next to one another).
  • Loosely cover the pan with foil and bake for 35 to 45 minutes, or until the potatoes are tender, flipping to face flesh side down at the 20 minute mark.
  • While the sweet potatoes bake, prepare the Sunflower-Pecan Topping. In a large mixing bowl, whisk together the sunflower seeds, chopped pecans, oats, cinnamon, sea salt, and nutmeg (if using). Add the coconut oil, maple syrup, and vanilla and stir well to combine into a crumble.
  • Remove the potatoes from the oven and use tongs or a spatula to carefully flip them over so that they're once again facing flesh side up. Use a fork or the back of a spoon to gently mash the inside of each sweet potato half.
  • Reduce the oven temperature to 375F. Then, sprinkle a bit of the topping over each potato, loosely recover the pan with foil, and continue to bake for another 15 minutes, or until the topping is golden brown and feels firm but not yet crisp to the touch.
  • Let cool slightly before serving. If desired, drizzle more warm maple syrup over top. Serve warm.


*Slice the potatoes in half widthwise first and then slice each half vertically.