MenoLabs News | Fri, Nov 06, 2020

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

1. Preheat the oven to 400 degrees F. 
2. Cut each sweet potato in half lengthwise and place cut-side down on a baking tray.
3. Bake for 35-45 minutes or until tender. 
4. Let them cool for 6-7 minutes on the tray then remove the skins. The skins should peel off very easily.
5. 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.
6. 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.
7. Spread the sweet potato filling in an 8×8 inch baking dish or a 1.5-2 qt. oven-safe casserole dish.
8. Sprinkle the oat pecan topping evenly over the top.
9. Bake for 20-25 minutes until golden brown. 
10. Let cool for 5-10 minutes before serving.

(Recipe adapted from Running On Real Food)