Clean Eating Sweet Potato Crumble
If you are looking for an amazing healthy and clean dessert.....then this is the recipe for you!
Equipment
- Large Saucepan With Lid
- 2 Large Mixing Bowls
- 11"x8" Baking Dish
Ingredients
- 4 Large Sweet Potatoes Peeled;Cut into 1" pieces.
- 1 cup Canned Coconut Milk
- 1/4 cup 100% Pure Maple Syrup
- 1/4 cup Coconut Oil Melted
- 1 Tablespoon Ground Flax Seed
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Flaked Himalayan Pink Salt
- 1/2 teaspoon Ground Nutmeg
Crumble Topping
- 1/2 cup Coconut Sugar
- 3/4 cup Pecans Roughly Chopped
- 1/3 cup Old-Fashioned Rolled Oats
- 1/3 cup Almond Flour
- 3 Tablespoons Coconut Oil Solidified
Instructions
- Place sweet potatoes into a large saucepan and cover with cold water. Turn burner on high and bring to a boil. Cover the saucepan and reduce to a simmer. Simmer for 18 minutes or until the sweet potatoes are fork tender. Set aside to cool for 15 minutes.
- Preheat your oven to 350°F and grease an 11"x8" baking dish with Extra Virgin Olive Oil spray.
- In a large mixing bowl, combine the pecans, oats, almond flour, and coconut sugar. Cut in the solidified coconut oil with a fork until the mixture is "sandy." You can also mix with your hands to save yourself from washing an extra fork; set aside.
- Transfer the sweet potatoes into another large mixing bowl and mash them with a fork. Add the coconut milk, 100% pure maple syrup, melted coconut oil, ground flaxseed, vanilla extract, cinnamon, nutmeg and salt. Mix until thoroughly combined.
- Using a spatula, scrape the sweet potato mixture into the baking dish; evenly spread the mixture until smooth. Using your hands, sprinkle the crumble topping evenly over the sweet potatoes. Bake (uncovered) for 45 minutes until the topping is golden brown and the potatoes are bubbling. Enjoy!