Sweet Potatoes with Pecan Oat Crumble

October 26, 2016

shelby-thompson_sweet-potatoes-with-pecan-oat-crumble_edible-baja-arizona_02

Tender sweet potatoes are filled with pecan oat crumble and given a dessert-like quality.

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Sweet Potatoes with Pecan Oat Crumble
Print Recipe
Servings Prep Time
4 people 20 min
Cook Time
60 min
Servings Prep Time
4 people 20 min
Cook Time
60 min
Sweet Potatoes with Pecan Oat Crumble
Print Recipe
Servings Prep Time
4 people 20 min
Cook Time
60 min
Servings Prep Time
4 people 20 min
Cook Time
60 min
Ingredients
Servings: people
Instructions
  1. Heat the oven to 375 degrees.
  2. Drizzle sweet potatoes with olive oil and rub it into the skin.
  3. Wrap each sweet potato tightly in foil.
  4. Put the wrapped sweet potatoes on a sturdy baking sheet. Bake the sweet potatoes for 30-75 minutes, or until they are tender to the core.
  5. Meanwhile, put the pecans, oats, almond meal, cinnamon, and salt into a food processor. Pulse the mixture until it is finely chopped.
  6. Add the melted coconut oil and maple syrup to the food processor and pulse until everything is evenly combined.
  7. Remove the sweet potatoes from the oven and unwrap them. On each sweet potato, make an incision the length of the sweet potato. Do not cut the sweet potatoes in half.
  8. Using a fork, gently mash the flesh of each sweet potato, making sure to keep the skin in tact. Fill each sweet potato with about 3 tablespoons of pecan oat crumble.
  9. Put the filled sweet potatoes back in the oven and bake for another 15 minutes.
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shelbyShelby Thompson is the Online Editor for Edible Baja Arizona. Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers.


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