Cooking a crumble topping on a griddle might sound unexpected, but it’s a game-changing technique you’ll want to use again and again. Here, spiced sweet potatoes are cooked until tender and caramelized, then topped with a buttery coconut pecan crumble that crisps up right on the griddle. The result is a warm, spiced side dish with an irresistible contrast of textures—perfect for fall gatherings.
Preheat the griddle on medium heat for 10 minutes.
Place a griddle insert into the grill and preheat the grill to Direct Medium heat (375°–425°F) for 15 minutes.
Place a griddle insert into the grill and set to Manual Mode level 6. Preheat for 15 minutes.
Mix the coconut, flour, and brown sugar together in a medium bowl.
Melt the butter on the griddle. Add the coconut mixture and stir everything together.
Cook until lightly browned, about 2 minutes. Stir in the pecans and continue cooking, stirring frequently, until the crumble is golden and dry, 2–3 minutes more. Transfer the crumble to a plate and let it cool to room temperature.
Toss the sweet potatoes, oil, salt, cinnamon, allspice, and nutmeg together in a large bowl.
Scrape the griddle clean. Add the sweet potatoes and cook, stirring frequently, until tender and well browned, 12–15 minutes.
Drizzle the maple syrup over the potatoes and toss to coat.
Transfer the sweet potatoes to a platter and top with the crumble to serve.
