Saturday, January 2, 2010

As promised, Sweet Potato Crunch

A great treat using ingredients that are found locally in Louisiana.

8x10 greased baking dish
oven 350°
6 medium sweet potatoes peeled and thinly sliced
1 large orange
1 tsp orange zest
1 tsp cinnamon
¼ teaspoon nutmeg
½ cup honey or aguave
½ cup flour
½ cup oatmeal
½ cup sugar
¼ cup pecans
1 tsp cinnamon
2 pinches baking powder
1 pinch salt
¼ tsp nutmeg
4 tbsp vegan margarine of choice

In a large bowl place sweet potatoes. Zest orange then cut and squeezed juice on potatoes. Add zest, cinnamon, nutmeg, and sweetener of choice. Layer potatoes into baking dish.

For topping, stir dry ingredients together with the exception of margarine. After dry ingredients are fully mixed add margarine in small chunks and incorporate with fork or fingers. Mixture shouldn’t be too crumbly or too sticky. Adjust flour or margarine as needed. Place crumble topping on potatoes and add a few extra pieces of margarine to top before baking. Cover and bake for 30 minutes with the last 5 being baked with the cover off. Enjoy!

Yields: 6-8 servings

Time to make: 50 minutes
Date Added: 01/02/10

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