Sweet Potato Casserole Boats
INGREDIENTS
- 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 rolled oats
- 3 medjool dates
- 1/4 cup pecans
- 1 tbsp maple syrup
- 1/2 tsp Cinnamon
- Pinch of salt
Extra Toppings
- Cinnamon
- Nutmeg
- Vegan Butter
- Nut butter of choice
- Maple syrup
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 (may need more or less time depending on size and thickness). In a food processor, combine crumble ingredients and process until a crumbly and stick 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 cut side is facing up. Add a little vegan butter, cinnamon, brown sugar and salt to each half and with a fork slightly mash the inside of the sweet potatoes. Top 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. I added a few extra pecans and a drizzle of maple syrup. Serve and enjoy.
