Sweet potato dishes have become a staple for many Thanksgiving meals, and we have a new take that even your vegan guests can enjoy. This dish is a textural delight incorporating nuts, vanilla, and coconut for a sweet wholesome dish for your feast.
8
servings60
minutes105
minutesSweet potato dishes have become a staple for many Thanksgiving meals, and we have a new take that even your vegan guests can enjoy. This dish is a textural delight incorporating nuts, vanilla, and coconut for a sweet wholesome dish for your feast.
4–5 large sweet potatoes
1 cup rolled oats
½ cup all almond flour
½ cup sliced almonds
½ cup brown sugar
6 tablespoons melted coconut oil
2 teaspoons vanilla extract
½ teaspoon nutmeg
Coconut flakes to preference
Puncture raw sweet potatoes and place in oven to bake at 375 for 1 hour.
Once baked, remove from oven and carefully peel off and discard skin and cut potatoes into large chunks, add to a greased casserole dish.
Bring the oven down to 350ºF.
In a separate bowl combine topping ingredients: oats, flour, sliced almonds, sugar, softened coconut oil, vanilla extract, nutmeg and coconut flakes. Use fork to combine, making sure it is a crumbly consistency.
Sprinkle almond oat crumble on top of sweet potatoes, getting in all the nooks and crannies.
Bake uncovered at 350ºF for 40-45 minutes, or until crumble is slightly golden. Make sure that the shredded coconut does not burn.
Serve warm and enjoy!
