The holidays are upon us. How did that happen so fast? If you’re like me and am not quite ready yet, maybe this Sweet Potato Cobbler Crumble will help you get in the spirit.
This month’s Recipe ReDux theme challenged us to make a healthy holiday dessert, and this one fits the bill. There are no artificial sweeteners or refined grains, no overly processed ingredients, and it’s vegan. There also isn’t a whole lot of fat or sugar.
The whole vegan thing actually happened by accident when I ran out of butter, so I decided to use coconut oil instead, and figured I’d try not adding milk too, and then why not just use pure maple syrup instead of honey, and it all worked out.
- 1 small sweet potato
- 2 tbs maple syrup
- pinch nutmeg, cinnamon, salt, vanilla
- 1 tbs coconut oil, melted
- 3 tbs white whole wheat flour
- pinch of salt
- 1 tbs maple syrup
- 1 tbs coconut oil, cold
- ⅓ cup chopped pecans
- Thinly slice sweet potato with a mandolin and boil in water for about 5 minutes. Drain. Layer pieces in a small size baking dish (mine is the perfect size for 4 people. If you don't have dish like this, you can use individual ramekins).
- In a small bowl, mix together 2 tbs maple syrup, spices, salt, vanilla, and melted coconut oil. Drizzle mixture over sweet potatoes.
- In a separate bowl, mix together whole wheat flour, salt, maple syrup, and vanilla. Add solid (cold) coconut oil and mix with your hands or a fork until it looks like each grain of flour has "kissed" the coconut oil. Add pecans and give it another mix. Sprinkle over sweet potatoes.
- Bake in oven for 20-25 minutes, or until crumble crust is browned. You may need to increase the temperature to about 400 degrees for the last five minutes of baking.
Happy Thanksgiving All! Check out the other holiday recipes below to help make this season a bit healthier!