This is a healthy and delicious version of a holiday favorite. Ingredients For the Sweet Potato Filling 3 lbs. of sweet potato (3 medium-sized sweet potatoes) 2 tbsp. maple syrup ¼ tsp sea salt ½ tsp cinnamon ¼ tsp nutmeg 1 tsp vanilla extract For the Oat Pecan Crumble ¾ cup pecans ¾ cup rolled oats, ½ cup blended into oat flour 3 tbsp. maple syrup ½ tsp cinnamon ½ tsp sea salt 2 tbsp. melted vegan butter or coconut oil Instructions Preheat the oven to 400 degrees F. Cut each sweet potato in half lengthwise and place cut-side down on a baking tray. Bake for 35-45 minutes or until tender. Let them cool for 6-7 minutes on the tray then remove the skins. The skins should peel off very easily. While the sweet potatoes are baking, prepare the oat pecan topping. Blend 1/2 cup of the oats into fine oat flour using a food processor. Add the rest of the topping ingredients and pulse to combine into a crumbly mixture. Transfer the peeled, cooked sweet potato to a baking dish and mash with a potato masher. Stir in the rest of the filling ingredients. Alternatively, for extra creamy filling, add the cooked sweet potato to a large mixing bowl and mix with an immersion blender or hand-held electric mixer, blending in the rest of the filling ingredients. Spread the sweet potato filling in an 8×8 inch baking dish or a 1.5-2 qt. oven-safe casserole dish. Sprinkle the oat pecan topping evenly over the top. Bake for 20-25 minutes until golden brown. Let cool for 5-10 minutes before serving. (Recipe adapted from Running On Real Food)
