Description
Get ready to fall in love with these sweet potato casserole boats. Buttery maple sweet potatoes topped with a delicious pecan crumble.
Ingredients
Scale
Sweet Potatoes
- 2 small to medium sized sweet potatoes (skins scrubbed clean)
- 2–3 tsp vegan butter
- 2–3 tsp brown sugar
- 1 tsp cinnamon
- Pinch of salt
Crumble
- 1/2 cup gluten free rolled oats
- 3 medjool dates
- 1/4 cup pecans
- 1 tbsp maple syrup
- 1/2 tsp Cinnamon
- Pinch of salt
Instructions
- Set oven to 400F. Poke holes into each sweet potato and place on a baking tray to bake for about 40-45 minutes or until the sweet potatoes are soft to touch.
- In a food processor, combine crumble ingredients and process until a crumbly and sticky mixture forms.
- Remove potatoes from oven and allow to cool for about 5 minutes, then take each sweet potato and cut in half, making sure the cut side is facing up.
- Add a little vegan butter, cinnamon, brown sugar and salt to each sweet potato half and with a fork slightly mash the sweet butter mixture into the soft center of the sweet potato.
- Top each half with as much crumble as you’d like and place in the oven to bake for another 5-10 minutes.
- Remove from the oven and add additional toppings as desired then serve and enjoy.
Notes
- Adjust amount of ingredients to accommodate more or less people.
