Roasted Sweet Potatoes W/ Cinnamon Pecan Crumble

• Vegan
• Gluten free

• Produce

  • 1 peeled and cut into chunks 3 1/2 pounds sweet potatoes
  • 1 cup Cranberries, fresh

• Condiments

  • 6 tbsp Coconut oil or vegan butter
  • 2 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/3 cup Brown sugar
  • 1 3/4 tsp Cinnamon
  • 1/2 cup Gluten free oat flour see note
  • 2 pinch Nutmeg
  • 1 Pepper, fresh ground
  • 1 tsp Sea salt
  • 1/4 cup Tapioca flour
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

Found on veganhuggs.com

Description

Ingredients

• 3 1/2 pounds sweet potatoes, peeled and cut into 1 chunks
• 2 tablespoons coconut oil or vegan butter, melted
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons maple syrup (sub brown sugar)
• 3/4 teaspoon cinnamon
• A pinch of nutmeg
• 1/2 teaspoon sea salt, more to taste
• Fresh ground pepper, to taste
• 1 cup fresh cranberries
• 1/2 cup gluten-free oat flour *See note
• 1/4 cup tapioca flour
• 1/3 cup brown sugar (sub granulated sugar)
• 1 teaspoon cinnamon
• A pinch of nutmeg
• 1/2 teaspoon sea salt
• 4 tablespoons coconut oil or vegan butter, melted
• 1 cup pecans, chopped

Directions

• Preheat oven to 400 degrees F
• Place cut sweet potatoes in a large bowl and set aside
• In a small bowl, whisk together the melted coconut oil, vanilla extract, maple syrup, cinnamon, nutmeg, salt & pepper. Pour mixture over potatoes and toss to combine.
• Line a large baking sheet with parchment paper. Spread the cut sweet potatoes on the sheet & place in the oven. Roast for about 25-30 minutes, or until lightly browned. Turn potatoes occasionally for even browning.
• In a medium bowl, combine the oat flour, tapioca flour, brown sugar, cinnamon, nutmeg & salt. Slowly add in melted coconut oil or vegan butter & combine until coarse crumbles form. Add pecans & combine.
• When sweet potatoes are done roasting turn heat down to 375 degrees F.
• Place potatoes in a 13x9 casserole dish (or something similar). If they seem dry, drizzle a little oil or vegan butter on top. Spread the cranberries throughout the potatoes. Sprinkle pecan crumble evenly across potatoes & cranberries.
• Bake uncovered for 20-25 minutes, or until crumble is lightly browned. Remove from oven and let sit for 10 minutes before serving.

Nutrition