Wednesday, December 22, 2010
Sweet Potato Crisp
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 way...it'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 over...as 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)