Wednesday, December 22, 2010

Sweet Potato Crisp

Sweet Potato Crisp?  Is this a dessert or a side dish?  Can't tell?  Well then I guess it could be both!  I developed this recipe because I was SO SICK of seeing that DISGUSTING display of sweet potatoes, smothered in marshmallows at every single Thanksgiving dinner...seriously, no offense, but what a terrible injustice to sweet potatoes!  (Who are, not to mention, loaded with vitamins and minerals, and are so delicious that you can eat them by themselves!!)  This is my healthy take on the dish that strips sweet potatoes of all of their dignity...I'm just trying to give them a chance to redeem themselves here, for crying out loud!

Preheat oven to 350

Wash, peel, chunk, and steam 2-3 really good-sized sweet potatoes until fork tender...around 20 minutes.

-Mash with a potato masher, or with the back of a large fork, and mix in:

2 1/2 t. cinnamon
1/4 c. agave
1/2 c. unsweetened almond milk
1 T. coconut oil
1 T. vanilla

-Place this mixture into an 8x8 pan and set aside.

The Crumb Topping:

1/2 c. coconut oil (slightly softened)
1/4 c. agave
3/4 t. sea salt
1 1/2 t. cinnamon
2 1/4 c. King Arthur's White Whole Wheat Flour

-With the back of a fork, mix, while pressing against the side of the bowl to form a crumbled texture.

-Measure out 1 1/2 c. of the crumble, and spread over the top of the sweet potatoes

-Top the crumble with: (and this is optional for those who dislike nuts)

1/2 c. walnuts roughly chopped
1/4 c. slivered almonds

-Bake for 25 minutes, or until the top begins to brown.

-Serve warm or cold...either's amazing!  You'll be a hero for bringing this for your dish to pass!!

-Note:  you'll probably have around 1 c. of the crumble left a treat for your kids, toss some peeled apple slices in cinnamon, agave and a few tablespoons of flour, and make a little apple crisp for them!  Bake at 350 until the apples are soft (about 25 mins)

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