Sweet Potato Crisp

Sweet potatoes are one of my favorites root vegetables as there are so many delicious ways to prepare them! They are readily available year round which means you can enjoy this recipe regardless of the season. Since these root vegetables are so sweet, this recipe could be used as a side for a meal or even as a dessert (which is what I did).

The orange flesh of sweet potatoes reflects the ample amount of carotenoids, specifically beta-carotene. Beta-carotene is an antioxidant that works to ward off free radicals that may damage cells through oxidation. This not only can improve your immune system but also lower your risk of heart disease and cancer. Beta-carotene is also a precursor for vitamin A. This conversion elicits the benefits from vitamin A, including its vital role in brown growth, reproduction and healthy vision. 

Try this delicious recipe so you can get your daily dose of these essential nutrients!

Yields 6 Servings

Ingredients:

For the sweet potato mash:
4-5 large sweet potatoes, peeled
2 1/2 tbsp pure maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
​1/8 tsp all spice


For the crumble:
1 1/2 cup rolled oats
1/2 cup chopped pecan halves
1/3 cup oat flour
1/4 cup unsweetened apple sauce
3 tbsp coconut sugar
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp salt


Directions:

1. Preheat oven to 375 degrees and spray 9x9 casserole dish with cooking spray.
2. Roughly chop peeled sweet potatoes into large chunks. Place into a large pot and cover with water. Bring to a boil for 10-20 minutes (until the potatoes are tender) and drain.
3. In a bowl, combine oats, oat flour, pecans, unsweetened apple sauce, coconut sugar, coconut oil, maple syrup, cinnamon and salt. Sit until combined.
4. Once sweet potatoes are cooked, drain and place in a large bowl.
5. Mash the sweet potatoes. Add coconut, maple syrup, vanilla, cinnamon, nutmeg, allspice and salt.
6. Spoon the sweet potato mash into the casserole dish and smooth out evenly.
7. Sprinkle the topping over the sweet potatoes.
8. Bake for 20 minutes.
9. Allow to sit 10 minutes before serving.