Step 1

Bring a large pot of water to boil on high heat.

Step 2

Peel the sweet potatoes with a hand peeler.

Step 3

Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork tender.

Step 4

Drain the potatoes over a colander, and place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.

Step 5

Pour the milk, butter, vanilla extract, cinnamon, nutmeg, salt and pepper into the mixture and continue mixing until creamy.

Step 6

Preheat your oven to 375 degrees Fahrenheit.

Step 7

Make the crumble topping. Roughly chop the dates, pecans, and pepitas, and transfer them to a mixing bowl. Add the almond flour and butter, then mix thoroughly with your hands until combined.

Step 8

Spread the sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top.

Step 9

Bake for 25-30 minutes, or until the top is golden brown.