Chef

Try This Surprise Ingredient In Your Sweet Potato Crumble

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We all have our go-to dishes that we make for the holidays  year after year, but why not try a new twist on an old classic? Chef Judson Todd of Healthy Infused Cuisine gives us recipes that will take us into the holidays and beyond, and show that our favorite dishes can be flavorful without all of the extra calories.

Sweet Potato Crumble

QUICK TIP: Try blending avocado with almond milk.

Serves – 6-8
Preparation Time – 15-20 minutes
Cook Time – 1 hour 35 minutes

Ingredients:

7 medium sweet potatoes
1 avocado
¼ cup – pineapples, crushed in juice
½ cup – vanilla almond milk (sweetened)
1 egg, lightly beaten
1 teaspoon, vanilla extract
1 teaspoon, cinnamon
½ teaspoon, nutmeg
Pinch of sea salt

Crumble Topping

½ cup – oatmeal
2 tablespoons – flour
½ teaspoon – cinnamon
2 tablespoon – brown sugar
¼ cup – pecans, finely chopped
2 tablespoons – dried cranberries
2 tablespoons – raisins
3 tablespoons – olive oil

Directions:

Preheat oven to 425 degrees.   Wrap each potato in foil and place on sheet tray.  Roast for approximately 60 minutes or until soft.  Cool separate the filling from the skin and let sit in a bowl.  Using a potato masher, coarsely mash.  Stir in egg, pineapples, vanilla, cinnamon, nutmeg and salt.

In a blender, add avocado and milk and blend until thick, smooth and creamy.

Transfer avocado mix to the potatoes and fold together.  Pour sweet potato mix into an oiled baking dish.

In a separate bowl, combine oatmeal, flour, cinnamon, brown sugar, pecans, dried fruit and olive and stir.

Add your crumble on top of the sweet potato.  Bake for 25-30 minutes or until golden brown and bubbly.

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