Calories: 282 Proteins: 3 Carbs: 31 Fibers: 4 Fats: 17 Serves: 4 Total time: 60M
For the Sweet Potatoes :
2 Sweet Potatoes 10 to 12 ounces each, scrubbed and dried
1 1/2 tsp BetterBody Foods Avocado Oil
Read more
1/4 tsp Cinnamon
1/16 tsp Ground Nutmeg
For the Streusel :
1/4 cup Raw Pecan Pieces
1/4 cup Old Fashioned Rolled Oats
3 Tbsp coconut palm sugar
1/4 tsp Ground Cinnamon
1/8 tsp Fine Sea Salt
2 Tbsp Unsalted Dairy -Free butter, cold, cut into pieces
Bake the Sweet Potatoes: 1. Preheat the oven to 400°F. 2. Slice sweet potatoes in half lengthwise, add to a baking sheet, and drizzle with oil. Use your hands to rub the oil over the skin and flesh. 3. Bake sweet potatoes (with the cut side facing the pan) until fork-tender, about 25 to 30 minutes. 4. Once cooked, remove the pan from the oven and allow the sweet potatoes to cool for 5 minutes. Reduce the temperature to 375°F and leave the oven on. Make the Streusel: 1. Roughly chop the pecans. Combine the chopped pecans, oats, coconut sugar, cinnamon, and salt in a medium bowl. Add the butter and use your fingertips to work it into the oat mixture until it becomes small clumps. 2. Refrigerate streusel until the sweet potatoes are ready for topping. Assembly: 1. Flip the cooled sweet potatoes over and sprinkle with cinnamon and nutmeg. Use a fork to mash the flesh and combine the seasoning gently. 2. Distribute the crumble topping evenly over the sweet potatoes. Bake until the streusel is lightly browned and crispy, about 15 minutes. Cool slightly before digging in! 3. Drizzle with maple syrup for extra sweetness if desired. 4. Enjoy your Streusel Sweet Potatoes!
