Roasted Sweet Potatoes with Maple Pecan Date Crumble

• Gluten free
• Paleo

• Meat

  • 1 tbsp Hemp hearts

• Produce

  • 1 cup Medjool dates, pitted
  • 3 Sweet potatoes, large

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 pinch Sea salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecan pieces, raw
  • 1/2 cup Walnuts, raw

Found on theglowingfridge.com

Description

Ingredients

• 3 large sweet potatoes, cubed
• 1-2 tablespoons melted coconut oil (I used unrefined)
• pinch of sea salt
• 1 cup pitted medjool dates, chopped small (make sure theyre soft and gooey)
• 1/2 cup raw pecan pieces
• 1/2 cup raw crushed walnuts
• 1 tablespoon hemp hearts
• 1-2 tablespoons pure maple syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

Directions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Peel and chop the sweet potatoes into 1-inch cubes. Toss with 1-2 tablespoons coconut oil to lightly coat (for better browning) and a pinch of salt. Then spread them out evenly the baking sheet and bake for 25 minutes. Meanwhile, start making the crumble by chopping the pitted medjool dates, then mix them together in a bowl with pecans, walnuts, hemp hearts, maple syrup, coconut oil, vanilla and cinnamon. Once the sweet potatoes are finished roasting, remove them from the oven and turn down the heat to 350 degrees F. Transfer the sweet potatoes to a baking dish (square or rectangle) and generously top with the date crumble. Bake 20-25 more minutes, until lightly browned and toasted. Serve and enjoy!!