Sweet Potato Pecan Streusel!
If you love sweet potatoes then you need to try this healthy recipe!! It is one of my favorite side dishes and always a big hit at Thanksgiving and the holidays!! Sweet potatoes are highly nutritious, and are packed with vitamin A, C, D, calcium, iron, and more!
-4 cups of sweet potato (around 2 1/2 large sweet potatoes~roasted)
-1/2 teaspoon vanilla extract
-1 1/4 tablespoons pure maple syrup
-2 tablespoons oat milk (any milk will work)
-1 tablespoon of salted butter
-1/2 teaspoon ground cinnamon
-Pinch of allspice
-1/4 teaspoon salt
-Pinch of nutmeg
-3 tablespoons salted butter (melted)
-1/3 cup quick rolled oats
-1/4 cup all purpose flour (you can substitute GF flour)
1/4 cup of dark brown sugar (packed)
-1/3 cup of chopped pecans
-Preheat oven to 400 F and line a baking sheet with parchment paper.
-Wash and dry the sweet potatoes.
-Line them up on the baking sheet and poke 4-5 holes into each sweet potato.
-Roast for 45 minutes to 1 hour. (Until a fork easily inserts into the sweet potato)
-Take out and turn the oven to 350 F.
-Let the sweet potatoes cool until you can handle them comfortably. (around 5-10 minutes)
-Then peel the skin off the top of the sweet potato. (It will peel very easily)
-Scoop out the inside of the sweet potato.
-You should get 4 cups total.
-Add the sweet potato to a large mixing bowl.
-Then add in the syrup, oat milk, vanilla, cinnamon, nutmeg, salt, allspice, and butter.
-Using a hand mixer, mix until combined.
-Then add in the egg and continue to mix on high until you have a light and smooth sweet potato.
-Pour the sweet potato mixture into an 8x8 baking dish. Set aside.
-To make the streusel add the oats, brown sugar, flour, pecans, and melted butter into a small bowl. Mix with your hands until a nice crumble forms.
-Sprinkle the crumble all over the sweet potatoes.
-Bake for 25 minutes.
-Take out and serve immediately!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet