Ingredients
Scale
- 3 large sweet potatoes, cubed
- 1–2 tablespoons melted coconut oil (I used unrefined)
- pinch of sea salt
Maple Pecan Date Crumble
- 1 cup pitted medjool dates, chopped small (make sure they’re soft and gooey)
- 1/2 cup raw pecan pieces
- 1/2 cup raw crushed walnuts
- 1 tablespoon hemp hearts
- 1–2 tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Peel and chop the sweet potatoes into 1-inch cubes. Toss with 1-2 tablespoons coconut oil to lightly coat (for better browning) and a pinch of salt. Then spread them out evenly the baking sheet and bake for 25 minutes.
- Meanwhile, start making the crumble by chopping the pitted medjool dates, then mix them together in a bowl with pecans, walnuts, hemp hearts, maple syrup, coconut oil, vanilla and cinnamon.
- Once the sweet potatoes are finished roasting, remove them from the oven and turn down the heat to 350 degrees F. Transfer the sweet potatoes to a baking dish (square or rectangle) and generously top with the date crumble.
- Bake 20-25 more minutes, until lightly browned and toasted.
- Serve and enjoy!!
Notes
- *You can use any kind of coconut oil here- but if you don’t want a coconut taste then use refined.
- *If the dates are not soft, soak them in warm water for 5 minutes to soften.
Nutrition
- Serving Size: 6
