Description
A go-to holiday side dish or healthy breakfast option whenever you’re craving a hint of comforting sweetness.
Ingredients
Scale
For the potatoes:
- 2 cups of mashed sweet potatoes (3–5 small, or 3 large potatoes)
- 3 tbsp. of maple syrup
- 1 egg
- 1/2 cup of milk (can use non-dairy)
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 1/4 tseaspoon of nutmeg
For the crumble:
- 1 cup of rolled oats (can use gluten-free)
- 1/8 cup of nut butter (I used peanut butter, although almond would be great too)
- 1/8 cup of honey (or maple syrup)
- 1/2 tablespoon of coconut oil
- 1 teaspoon of vanilla extract
- sprinkle of coconut sugar (optional)
Instructions
- Lightly grease an 8×8″ baking dish.
- Bake sweet potatoes at 400° F for 40-50 minutes, or until soft. Let cool until you can safely remove the skins.
- Place the cooled sweet potatoes in a medium-sized bowl. Add in the rest of the ingredients for the potatoes to the baking dish and mix or blend with a stick blender until soft.
- Scoop the mashed sweet potato mixture into the baking dish.
- In a small microwave-safe bowl, microwave the nut butter, honey, and coconut oil until everything becomes a soft liquid about 60 seconds. (Make sure to microwave at 15 second intervals, so you can stir in-between to ensure it melts evenly.)
- Add in the oats, cinnamon, and vanilla to the liquid, mixing well.
- Evenly distribute the crumble over the potatoes. Sprinkle with coconut sugar for added sweetness.
- Bake at 325°F for about 20-25 minutes until the top is slightly browned. Enjoy warm or cold!