Ingredients

The following ingredients have 4 Servings
  • 3 cups mashed or 2 large boiled and peeled sweet potatoes ((see notes))
  • 1/2 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup dairy free milk
  • 1/4 cup quinoa flour
  • 3/4 cup old fashioned oats
  • 1/2 cup raw pecans
  • 1/2 cup raw walnuts
  • 1/4 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • 1/2 cup dairy free milk
  • 1/8 cup brown sugar
  • 1/8 cup raw pecans
  • 1/8 cup raw walnuts

Instruction

  • Preheat oven at 350-degree Fahrenheit and prepare a 9inch square/rectangular baking casserole dish. In a large mixing bowl combine all the sweet potato ingredients and mash it well with a spoon.
  •  Spoon it out on the baking dish and spread it evenly with a spatula. Keep it aside.
  • In a food processor combine all the crumble ingredients and pulse or crush until it starts to stick each other.
  • Spoon it out and spread it evenly as the second layer on the sweet potatoes in the baking dish. Keep it aside.
  • Again, in the food processor, combine the ingredients for toppings and crush or pulse until it has a chopped texture.
  • Spread it evenly as the third layer on the sweet potato in the baking dish. Garnish it more with few pecan pieces.
  • Bake it in the middle rack of the oven for 30 minutes or until it is golden brown in color. Turn it off and take it out. Slice it or scoop it and serve.