Ingredients

The following ingredients have 12 Servings
  • 4 lbs. sweet potatoes
  • 6 Tbsp. pure maple syrup
  • 3 Tbsp. butter or coconut oil (melted)
  • 2 eggs or flax eggs
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground nutmeg
  • 1 tsp vanilla
  • 6 Tbsp. gluten-free 1-to-1 flour blend
  • ¾ cup gluten-free oats (old-fashioned, rolled)
  • ¼ cup maple syrup
  • 3 Tbsp. butter or coconut oil (melted)
  • ¾ cup pecans (coarsely chopped)
  • ½ tsp. cinnamon

Instruction

  • Preheat oven to 400 degrees.
  • Poke holes in each sweet potato with a fork and wrap them in aluminum foil. Bake for 45 to 60 minutes, or until potatoes are cooked completely through.
  • Once potatoes are cooked and cooled enough to touch, remove the skin.
  • Whip the potatoes and remaining sweet potato layer ingredients together in a food processor, or until smooth.
  • Pour sweet potato layer into a nonstick cooking-sprayed 9 x 9-inch baking dish or 2.5-quart casserole dish.
  • Combine pecan oat crumble ingredients in a medium-sized bowl and mix by hand until just combined.
  • Top sweet potato layer with pecan-oat crumble and bake in a 350-degree oven for 40-45 minutes, or until top is golden brown and cooked thoroughly. Enjoy!